Faloodeh Recipe (Persian Rose and Lime Granita)
User Reviews
5
Faloodeh Recipe (Persian Rose and Lime Granita)
Description
The Faloodeh recipe starts with boiling water and sugar to create a simple syrup, which is then infused with rosewater and lime juice for its distinctive floral and tangy flavor profile. Separately, rice vermicelli noodles are cooked, chilled in ice water, and cut into shorter lengths to blend seamlessly into the dessert’s texture.
The syrup and noodles are combined and frozen in stages, with stirring every hour to break up ice crystals and produce a granita-like consistency. The dessert can be served plain or garnished with sour cherry jam, syrup, or saffron ice cream for added complexity and richness.
Faloodeh offers a cool, lightly sweetened, and texturally interesting refreshment, balancing subtle floral notes with lime acidity and the soft, slippery vermicelli noodles. It is suitable for hot weather or as a palate-cleansing dessert.
Leftovers should be stored in an airtight container in the freezer and consumed within three days to maintain optimal texture. Alternative sweeteners like honey or stevia are not recommended, as they affect the freezing and sweetness balance.
Ingredients
- 2 1/2 cup water
- 1 cup granulated sugar
- 2 tbsp rosewater
- 2 lime juice of, about 1/4 cup
- 3 oz rice vermicelli noodles
Instructions
- Place the water and sugar in a saucepan over medium high heat. Bring it to a boil, lower the heat to medium and simmer for 3 minutes. Turn the heat off and add the lemon juice and rosewater. Let it cool completely, then transfer to a freezer safe dish and freeze uncovered for 45 minutes.
- Bring a pot of water to a boil and cook the vermicelli noodles according to the package. Drain and place them in ice cold water so they stop cooking. Drain again and place the noodles in a bowl. Using kitchen shears, cut the noodles into small pieces.
- Take the container with the syrup out of the freezer and add in the noodles. Give it a stir and return uncovered to the freezer for one hour. After one hour, give it a good stir and return to the freezer for another hour. Stir and repeat one more time (total of 3 hours in the freezer). The dessert will have a granita-like texture.
- Divide between bowls and either serve as is or top with sour cherry jam and syrup or saffron ice cream.
Notes
- Store leftover faloodeh in an airtight container in the freezer for up to three days.
- Do not substitute sugar with honey, stevia, or coconut sugar, as it will affect the dessert's texture and freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 47g | 16% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 32mg | 1% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 13mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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