Faloodeh

Method

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1. Simmer the sugar and water in a saucepan for 5 minutes, stirring, until the sugar has dissolved. Take off the heat, stir in the rose water and cool completely.

   Mark done Start 5 min timer

2. Cook the vermicelli in boiling water for 3 to 4 minutes, until tender. Drain, rinse under cold water and cut into short lengths of about 3 cm.

   Mark done Start 3 min timer

3. Stir the noodles into the cold syrup and pour into a shallow, freezer-safe container.

   Mark done

4. Freeze for 3 hours, scraping the mixture with a fork every 45 minutes, to break up the ice into fine flakes.

   Mark done

5. Scrape into glasses, squeeze over the lime juice, add the sour cherry syrup and scatter with pistachios. Serve at once.

   Mark done

Chef’s Tips

• Scrape the ice with a fork at regular intervals. It gives fine flakes rather than a solid block.
• Rinse the noodles well. Starch on their surface makes the syrup cloudy.
• Serve with lime. It cuts the sweetness and sharpens the flavour.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Sour cherry syrup
• Pistachios
• Mint tea

Storage & Reheating

Best eaten on the day. Keep frozen up to 1 week and scrape again before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.