Faloodeh is a traditional Persian dessert. It's sort of granita with rice noodles, flavored with rosewater and fresh lime or lemon juice. In Iran you can find Faloodeh in any ice cream shops and it usually serves with Bastani (traditional saffron ice cream) or just as it self. It's a very easy dessert to make and it's very refreshing, make it ideal dessert to have after a heavy meal!
I remember when I was a kid, I was so against having Flooded with lemon juice but now I love how it balance it's sweetness and make it even more enjoyable.
While Faloodeh is an easy dessert to make, there are still couple tricks that helps you to get the best result.
-You need to freeze the syrup for at least 1 and half hour before adding the noodles to prevent the noodles from sinking to the bottom.
-Since you place the syrup in freezer till the dessert is ready, you need to stir the mixture every half hour. This way the whole mixture freeze evenly and the result is a light and fluffy Faloodeh.
-Cardamom pods are not traditionally used in this recipe but I love the combination with rose water so why not!
Note: this recipe serves 5-6 people.
You can keep the Faloodeh in an airtight container in freezer for about a month. Around 1 hour before serving take it out of the freezer and stir it with a fork before serving.
400 ml water
200 grams granulated sugar
5 cardamom pods
2 tablespoons rosewater
65 grams thin rice noodles (or vermicelli)
Fresh lime or lemon juice
In a small saucepan, bring water and sugar to boil then crush the cardamom pods and add it to the syrup. Once it started boiling, turn down the heat to low and let it simmer for 2-3 minutes. Take off the heat, add the rosewater in and let it comes to the room temperature.
Take out the cardamom pods, pour the syrup in a freezer-safe bowl, then place it in freezer until ice crystals begin to form on the edges of the mixture, about 30 minutes to 1 hour.
Mix the syrup with a fork and put it back in the freezer.
In the meantime, brings a medium pot full of water to boil. Add the rice noodles and cook it for 3-4 minutes or until noddles are soft.
Drain the noodles immediately and rinse it with cold water. Use a scissor and cut the noodles to about 1 inch pieces.
Take the syrup out of the freezer again and stir the noodles in partly frozen syrup. Put it back to the freezer.
Every half hour for next few hours, scrape the granita with a fork to prevent big chunk of ice from forming. When the mixture become light and mostly frozen, it's ready.
Serve the Faloodeh with lime wedges.