This is yet another variety of traditional Iranian desserts. The first time we came across and had a taste of it was some years ago when we were so desperately quenching for something cold in the sweltering summer heat of Qom city.
Indeed according to its historical origin, faloodeh (falude or palude in Persian) is one of the earliest forms of frozen desserts, existing as eraly as 400 BC, when ice was brought down from high mountains and stored in tall refrigerated buildings called yakhchals, which were kept cool by windcatchers. It was brought to the Indian subcontinent during the Mughal period and is also popular in other countries such as Afghanistan.
Like Iranian ice cream, faloodeh is also one of the popular cold desserts among the local, especially during the summer. The province of Shiraz is said to be the most famous for this particular dessert. Faloodeh is made up and comprises of thin Chinese vermicelli noodles frozen with corn starch, rose water, lime juice and sometime mixed with ground pistachios. After checking on its rather simple recipe and preparation at (www.anvari.org), it really reminds me of our own version of ABC or Ais Batu Campur or perhaps our famed Ais Cendol or Ais Kacang during the fasting month.
frozen chinese noodles...main ingredient
sold in plastic containers for a take-away
our take-away faloodeh...
a little modification...mixed with our own version of red syrup (manisan)