Falooda Ice cream

Falooda (Hindi: फ़ालूदा) (Urdu: فالودہ‎) (Bengali: ফালুদা) (also Faluda), is a cold dessert popular in the Indian subcontinent. Traditionally it is made from mixing rose syrup, vermicelli, psyllium (ispaghol) or basil (sabza/takmaria) seeds, tapioca pearls and pieces of gelatin with milk or water.[1] Vermicelli used for preparing faloodeh is made from arrowroot whereas vermicelli used in the Indian version is usually made from wheat.[2] The present day Falooda is a result of the many variations brought by Muslim merchants settled in Medieval India of various origins present in and around the Indian subcontinent, along with variations added through native taste preferences.The origins of Falooda in the Indian subcontinent go back to Persia, where a similar dessert Faloodeh was popular among the Persian population. The dessert came to India with the many Muslim merchants and dynasties that settled India, and made it home.[4] Falooda, for the longest time was only made for and by Noble Muslim families in the Indian subcontinent, but today, the dessert is enjoyed by all. 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.[5] The ice was gathered during the winter or carried from the mountain tops and stored in large insulated underground chambers topped by dome structures, known as yakhchal. This allowed ice to remain available throughout the summer, even in the desert. The best use was made to prepare desserts like faluda. Later on, as techniques improved, rose water and sugar were added with the vermicelli. Today there are many versions of faluda. Some are made without noodles and blended with fruit. One of the Indian versions consists of kulfi, translucent wheat-starch noodles and flavoured syrup. Some faludas are served as milkshakes.