VideoNEW
Podcasts
BlogsPersian Cuisine
Falooda
Falooda is Iran’s take on the slushie and it is perfect on hot days. Ice made from frozen sugar syrup is crushed and mixed with rice noodles and rosewater, and topped with lime juice or with strawberry, sour cherry or pomegranate syrup (available from Middle Eastern stores). It is a deliciously refreshing drink and you can even serve it for dessert.
You will need to begin this recipe one day ahead.
Ingredients
1 litre water
250 g sugar (or more to taste)
180 g rice vermicelli, cooked and drained
2 tsp rosewater
fresh lime juice or strawberry, sour cherry or pomegranate syrup
Preparation
Freezing time: 24 hours
Level of difficulty: easy
Heat the water and sugar, stirring until the sugar dissolves. Leave to cool, then freeze in a block for 24 hours.
Once frozen solid, place the ice in a large metal bowl and crush it with a hard implement such as a large pestle (you might need to let the ice thaw a little). Then put gloves on and use your hands to crush further, until the ice is smooth. Add the rice vermicelli and mix through – the noodles will become hard. Add the rose-water. Scoop into glasses and drizzle each with a tablespoon of lime juice or a little fruit syrup and serve immediately.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Once frozen solid, place the ice in a large metal bowl and crush it with a hard implement such as a large pestle (you might need to let the ice thaw a little). Then put gloves on and use your hands to crush further, until the ice is smooth. Add the rice vermicelli and mix through – the noodles will become hard. Add the rose-water. Scoop into glasses and drizzle each with a tablespoon of lime juice or a little fruit syrup and serve immediately.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
03 Nov 2012 04:27 AEST
Farden
9999
I am from Shiraz
Dear Adeline Parson,
I am from Shiraz and my family had a Faloda shop, your recipie is indian or Paki icecream not even close to shirazy Faloda. Faloda was originated from my city Shiraz and goes back to 100 B.C.
26 Jul 2011 04:22 AEST
Hale
IRANI
Not Bad,Not very Good
I liked the way he made faloode!But as others say If you want to have the most deliciouse faloode you shoulde take a trip to Sharaz in Iran and enjoye it!By the way it was good!
26 Jan 2011 12:45 AEST
shideh
blacktown
wonderful!!
Love this recipe, i am Persian and i recall my father making this when i was younger! perfect for a hot day.. The way we make food is not by measuring it is by taste as you go. Then each individual mum or dad has a special ingredient or technique to pass on the recipe. love this :)
12 Nov 2010 01:28 AEST
moein safaee
iran
lkhu
I am iranian my name is moein thankyou from your programtv
12 Nov 2010 01:28 AEST
moein safaee
iran
lkhu
I am iranian my name is moein thankyou from your programtv
31 Aug 2010 04:47 AEST
Yasmin
Sydney
great even for winter!!!
I love winter and I'm a fan of cold things like ice cream and "falooda" in winter. IT'S AMAZING! It makes you feel cold and it's delicious! try this everyone!
29 Aug 2010 08:58 AEST
Mohammed
Mr.FranK
Bad Making
he didn't make falooda very good.
you should ask to a person who from shiraz to make it for you
22 Aug 2010 10:51 AEST
mehrshad
shams
IRANI
I AM FROM IRAN.PLEASE,PLAY VIDEOS IRANS FOOD NEW.
25 Apr 2010 07:20 AEST
adeline parson
cairns
this dish is indian /pakistani aswell
This dish is also pakistani aand indian. This recipe is very basic and does not even look nearly as good as the ones you can get. You use milk, crushed ice, jelly cubes, vermicilli, the sugar syrup in this recipe actually uses these speciaal seeds which puff up when you leave them in the water. I'm not saying this recipe isn't good I'm just saying this is not the real thing. This would taste just as good with a few other things
19 Jan 2010 03:03 AEST
connor
eastwood
really good
this stuff is good. i made it for a party the other day and it was a big hit, perfect for summer. like a sophisticated snowcone, with added interest from the noodles.
19 Jan 2010 03:02 AEST
Vee
Sydney
looks good
You don't really need quantities with a dessert like this, you're supposed to make it up on your own according to your own tastes. You can adjust the sugar in the ice to your taste and add as many noodles as you like. When I went to India, I tasted the Indian version - which was a glass of pink, rose-flavoured milk, with rice vermicelli and basil seeds mixed in. And you could opt for a scoop of ice cream on top or pieces of red jelly in it as well. I'll be trying this soon, it looks lighter.
24 Oct 2009 03:45 AEST
Clayton Fletcher
Fortitude Valley
hm
good recipe, but bad commentary
28 Jan 2009 09:50 AEST
Pete
Montmorency
Unquantifiable
Great looking recipe but how about some quantities with the ingredients? What is the water sugar ratio? How muck rice Vermicelli do I need?
Comment on this recipe
PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.
ADVERTISEMENT
Featured Recipes
ADVERTISEMENT
SBS FOOD SAFARI SHOP
Food Safari, Series 4 (DVD)
Maeve O’Meara explores flavours new to Australia - Peruvian, Cypriot, Filipino, South African, Lao, Polish, Afghan, Danish plus creole fare in Broome and Darwin.
ADVERTISEMENT
