Falooda..dessert of deserts

Falooda …yessss it’s basically love disguised as dessert. You always go back for more to greedily grab up the whole plate. I’m one such annoying person who can eat away the second lot too without any guilt. 

Kulfi icecream falooda
Adaa falooda Ulhasnagar 2

I love the sindhi style falooda since you can enjoy the thicker version with all the goey varieties ice creams and kulfies along with rich rabri and silken vermicelli. The rose water takes it to the heavenly version giving a nirvana feeling.  I fondly refer falooda maker as an artist for the obvious reasons.

Rabri falooda
Kailash falooda (Thane east)

The Indian falooda consists of two versions , the milkshake one and the thick version. The milkshake version which is served in a tall glass , will have extra milk added along with kulfi, ice-creams , rose water , fruits , various other fruity syrups , soaked sweet basil seeds and translucent wheat-starch noodles . The thicker version served in a bowl minus extra milk and basil seeds, while rest of all the goodies mentioned are added along with extra touch of thick rabri. The milk shakes version is more famous towards Mumbai city mostly at muslim community run restos while the thicker version is served in Thane and Ulhasnagar areas where sindhis have mastered the art make sure people fall in love with it. 

Milkshake falooda
Badshah Crawford Market
pic courtesy Google

Falooda which is influenced by dessert from Persia known as faloodeh and is possible been brought to India during the Mughal period. Thin vermicelli is used for preparing faloodeh that is made from arrowroot assembling with lemon sorbet or rose water while vermicelli used in the Indian version is usually made from wheat. Ice that gathered during the winter season from hills and was stored in large insulated underground chambers topped with domed structures which made sure that ice is available throughout the summer, even in the desert. The best use was made to prepare desserts like falooda , possibly other milk desserts as well. The recipe kept evolving with improved techniques and came in more delectable and sweet aromas of rose water and sugar syrup along with various seasonal fruits that were added with the stringy vermicelli. Now there are many versions of falooda are made without vermicelli and blended with fruit.  Each version narrates the story of the artist who added his/her touch making sure that we keep falling in love with it again and again.

Published by uma isabel

Home chef, Foodwriter & Event Manager

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