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A falooda is a Mughalai cold dessert made with vermicelli. [1] [2] It has origins in the Persian dish faloodeh, variants of which are found across West, Central, South and Southeast Asia. [3] Traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream. [4]
In the 16th to 18th centuries, the Indo-Persian Mughal kings who ruled South Asia created a cold dessert beverage called falooda, which is a derivative of faloodeh. [citation needed]. Moreover, the Yunnanese desert Paoluda (泡鲁达) is also a derivative of the dessert. [12]
Falooda or Faloodeh; Firini [16] Fernea, sometimes spelled feereny, (milk and cornstarch help make this very sweet, similar to rice pudding without the rice) Kolcha (variety of cookies, baked in clay ovens with charcoal) Sheer yakh, a traditional wet ice cream; Sheer khurma, a traditional dessert; Shir Berenj (rice pudding)
The moulds are removed from the freezer 10–15 minutes before serving to allow the kulfi to melt slightly. The kulfi is then removed from the moulds and garnished with ground cardamom, saffron, or pistachios. Kulfi is also served with falooda (vermicelli noodles). [12]
Kulfi falooda: dessert to ward off sweltering heat of summers: Vegetarian Laapsi: desert made up off broken wheat Vegetarian Lauki ke kofte: a way to serve bottle gourd: Vegetarian Lauki ki bhaaji: a way to serve bottle gourd: Vegetarian Litti chokha: a baked salted wheat flour cake filled with sattu (baked chickpea flour) and some special ...
In Iraq, falooda is made with thicken kind of vermicelli. Bubble tea is a similar kind of falooda drink in East Asia. Falooda is milk based beverage and most beverages typically contain a lot of water and while not necessarily adding nutrients to the diet. They importantly help to prevent dehydration.
Karachi cuisine (Urdu: کراچی پکوان) refers to the cuisine found mainly in the city of Karachi, Sindh, Pakistan.It is a multicultural cuisine as a result of the city consisting of various ethnic groups from different parts of Pakistan. [1]
While making use of condiments such as jeera, haldi and rai common in other Indian cuisines, Uttarakhand cuisine also use exotic ingredients such as jambu, timmer, ghandhraini and bhangira. Although the people in Uttarakhand also make dishes common in other parts of northern India, several preparations are unique to Uttarakhand such as rus ...