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Revision as of 12:28, 9 February 2019 editLouisAragon (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers, Rollbackers71,805 edits rv, WP:GF; unclear source/narrative.← Previous edit Revision as of 16:57, 13 February 2019 edit undo175.137.72.188 (talk) Undid revision 882483929 by LouisAragon (talk)Tag: UndoNext edit →
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| image4 = Phaluda.JPG|caption4=Falooda from ]. | image4 = Phaluda.JPG|caption4=Falooda from ].
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The foundation of falooda goes back to Persia, where a similar dessert, ], was popular.<ref name=":1">{{Cite news|url=http://www.thepersianfusion.com/rosewater-and-lemon-sorbet-faloodeh/|title=Faloodeh: Persian Rosewater and Lemon Sorbet|last=Sinaiee|first=Maryam|date=10 May 2015|work=The Persian Fusion|access-date=12 June 2017|language=en-US}}</ref> The dessert came to ] with the many Muslim merchants and dynasties that settled in the Indian subcontinent in the 16th to 18th century.<ref name=":1" /> The present form of falooda was developed by the ] and spread with its many conquests. Muslim rulers who succeeded from the ] patronized the dessert with their own adaptations, specifically in ] and the ] areas of present-day India.<ref name=":0">{{Cite web|url=http://www.eatingindia.net/blog/the-royal-falooda/|title=The Royal Falooda |last=|first=|date=|website=Eating India|access-date=4 April 2016}}</ref> This dessert is now a major part of Pakistani culture, specially served on Islamic holidays and other occasions. It is also a well known part of ] modern culture. ] made of a kind of indian vermicelli called ] is mentioned in 13th century south indian hindu text ], in 8th century ] explains it as rice flour soaked with dahi and water, cooked and made into sevikas. These sevikas should be placed in a sari (cloth) to remove the water content . After drying, these sevikas should be mixed with hot milk and served<ref>{{Cite web|url=http://shodhganga.inflibnet.ac.in/bitstream/10603/72008/11/11_chapter%205.pdf|title=CHAPTER : IV FOOD AMD DRINKS|last=|first=|date=|website=|archive-url=|archive-date=|dead-url=|access-date=}}</ref>.The foundation of falooda goes back to Persian ]'s ].<ref name=":1">{{Cite news|url=http://www.thepersianfusion.com/rosewater-and-lemon-sorbet-faloodeh/|title=Faloodeh: Persian Rosewater and Lemon Sorbet|last=Sinaiee|first=Maryam|date=10 May 2015|work=The Persian Fusion|access-date=12 June 2017|language=en-US}}</ref> The present form of falooda was developed by the ] and spread with its many conquests. Muslim rulers who succeeded from the ] patronized the dessert with their own adaptations, specifically in ] and the ] areas of present-day India.<ref name=":0">{{Cite web|url=http://www.eatingindia.net/blog/the-royal-falooda/|title=The Royal Falooda |last=|first=|date=|website=Eating India|access-date=4 April 2016}}</ref> This dessert is now a major part of Pakistani culture, specially served on Islamic holidays and other occasions. It is also a well known part of ] modern culture.


==Metaphorical references== ==Metaphorical references==
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* Some Indian versions consist of ], translucent wheat-starch noodles, and flavoured syrup.{{Citation needed|date=June 2017}} * Some Indian versions consist of ], translucent wheat-starch noodles, and flavoured syrup.{{Citation needed|date=June 2017}}
* In Bangladesh, a common variant of ''Falooda'' in the south coast of the country is made with ] extract, pistachios, ] pearls, creamed ] and ] as well as milk and vermicelli, and may even include strong black tea to make quite a distinct flavour. * In Bangladesh, a common variant of ''Falooda'' in the south coast of the country is made with ] extract, pistachios, ] pearls, creamed ] and ] as well as milk and vermicelli, and may even include strong black tea to make quite a distinct flavour.
* ] and ] have a similar drink called ]. * ], ] and ] have a similar drink called ] and ]
* Falooda is very similar to the ] drink ''nam maenglak'' (น้ำแมงลัก, "] drink"), which is made from different ingredients, such as pre-soaked lemon basil seeds, shredded jelly, tapioca pearls, and ] mixed with sugar, water, and rose water. * Falooda is very similar to the ] drink ''nam maenglak'' (น้ำแมงลัก, "] drink"), which is made from different ingredients, such as pre-soaked lemon basil seeds, shredded jelly, tapioca pearls, and ] mixed with sugar, water, and rose water.
* The Iraqi ] also have their own version; but made with thicker ]. * The Iraqi ] also have their own version; but made with thicker ].

Revision as of 16:57, 13 February 2019

For the similarly named Persian dessert, see Faloodeh. Indian dessert
Falooda
Falooda with kulfi, rose syrup, and basil seeds
CourseBeverage
Region or stateIndian subcontinent
Main ingredientsMilk, rose syrup, vermicelli, sweet basil

Falooda (also Faluda, Faloodah) is a cold dessert with origins in the Indian subcontinent. Traditionally it is made from mixing rose syrup, vermicelli, sweet basil (sabza/takmaria) seeds with milk, often served with ice cream. The vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago.

Falooda is not only a drink but can be a meal in itself. Some ingredients like soaked basil seeds have a cooling effect on the body. Falooda is also often served with various nuts.

History

A version of falooda with fruits, nuts, and an ice cream topping.Bawarchi special Faluda.Falooda from a shop at Juhu Beach, Mumbai, India.Falooda from Myanmar.

kheer made of a kind of indian vermicelli called sevika is mentioned in 13th century south indian hindu text leela charita, in 8th century Chavundaraya explains it as rice flour soaked with dahi and water, cooked and made into sevikas. These sevikas should be placed in a sari (cloth) to remove the water content . After drying, these sevikas should be mixed with hot milk and served.The foundation of falooda goes back to Persian faloodeh's cellophane noodles. The present form of falooda was developed by the Mughal Empire and spread with its many conquests. Muslim rulers who succeeded from the Mughals patronized the dessert with their own adaptations, specifically in Hyderabad Deccan and the Carnatic areas of present-day India. This dessert is now a major part of Pakistani culture, specially served on Islamic holidays and other occasions. It is also a well known part of Sri Lankan modern culture.

Metaphorical references

In idiomatic Hindustani, falooda is sometimes used as a reference to something that has been shredded, which is an allusion to the vermicelli noodles. For example, someone who falls into disrepute might say that his or her izzat (honour) has been turned to falooda (इज़्ज़त का फ़लूदा, عزت کا فالودہ, izzat ka falooda), which is roughly equivalent to saying "my reputation is shot."

Variants

  • Several are made without noodles and blended with fruit.
  • In Sri Lanka, the drink is known as Faluda, and is very popular among locals. The drink typically does not contain many spices or nuts, making the drink much more pleasurable.
  • Some Indian versions consist of kulfi, translucent wheat-starch noodles, and flavoured syrup.
  • In Bangladesh, a common variant of Falooda in the south coast of the country is made with Ketaki (pandan) extract, pistachios, sago pearls, creamed coconut and mango as well as milk and vermicelli, and may even include strong black tea to make quite a distinct flavour.
  • Malaysia, indonesia and Singapore have a similar drink called bandung and Cendol
  • Falooda is very similar to the Thai drink nam maenglak (น้ำแมงลัก, "lemon basil drink"), which is made from different ingredients, such as pre-soaked lemon basil seeds, shredded jelly, tapioca pearls, and Job's Tears mixed with sugar, water, and rose water.
  • The Iraqi Kurds also have their own version; but made with thicker vermicelli.
  • A similar modern East Asian drink is bubble tea.
  • A famous type of falooda, called "Andrea", involves mixing various rose syrups with creamy milk and premature tapioca pearls.
  • Rabri faluda
  • The Mauritian version is called alouda, which is a variation of the word falooda, and the beverage is almost identical in ingredients and flavour.
  • South Africa also has a variant known by the same name, and is often served as a milkshake to be consumed with or after a meal. There was a famous restaurant in Durban called Moola's who made it and called it Bombay Crush.

See also

References

  1. ^ "The Royal Falooda". Eating India. Retrieved 4 April 2016.
  2. "Falooda Recipe". Retrieved 3 January 2017.
  3. "Falooda". ifood.tv. Archived from the original on 25 January 2015. Retrieved 26 January 2015. {{cite web}}: Unknown parameter |deadurl= ignored (|url-status= suggested) (help)
  4. "Falooda Sev Recipe". Retrieved 3 January 2017.
  5. Tarla Dalal (2010). Low Calorie Sweets. Sanjay & Company. p. 35. ISBN 978-8-189491-34-5. Retrieved 13 July 2018.
  6. Ranveer Brar. "Sweet Falooda". livingfoodz.com. Retrieved 22 August 2018.
  7. "CHAPTER : IV FOOD AMD DRINKS" (PDF). {{cite web}}: Cite has empty unknown parameter: |dead-url= (help)
  8. Sinaiee, Maryam (10 May 2015). "Faloodeh: Persian Rosewater and Lemon Sorbet". The Persian Fusion. Retrieved 12 June 2017.
  9. India today, Volume 24, Thomson Living Media India Ltd., 1999, ... Magar this time to izzat ka falooda ban jayega (my reputation will be shot) ...
  10. Rabdi faluda
  11. viii. Cape Malay Food Recipes « Cape Malays…

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