falooda

Falooda is a dessert beverage popular in the Indian subcontinent and parts of West Asia. It typically combines soaked sabja (basil seeds), falooda sev (thin vermicelli made from starch), milk, and rose-flavored syrup, and is served chilled in a tall glass. Many versions also include ice cream or kulfi, and may be topped with nuts, saffron, or jelly.

Origins and history: The name derives from the Persian faloodeh, a cold dessert of vermicelli in syrup and sorbet. The South Asian falooda is a regional adaptation that developed under Mughal influence, incorporating local dairy ingredients, sabja seeds, and sev. While sharing a lineage with faloodeh, the Indian version is typically milkier and creamier and commonly features ice cream or kulfi.

Ingredients and variations: Core components are sabja seeds, falooda sev, milk, and rose syrup. Variants differ in dairy base (plain milk versus thickened rabri or kulfi), the use of ice cream on top, and toppings such as pistachios, almonds, saffron, or fruit. Regional forms include rabri falooda, falooda with kulfi, and fruit-flavored versions. In some places, it is prepared without ice cream or with yogurt.

Regional presence and serving: Falooda is widely enjoyed across India, Pakistan, Bangladesh, and Nepal, with regional adaptations and names. It is commonly sold by street vendors and in cafés, especially during hot weather, and is considered a refreshing, dessert-like beverage rather than a single uniform dish.