Faloodeh: Persian Rose Water and Rhubarb Ice Milk - A recipe of Chef Louisa Shafia

My friends said I have an obsession with rice noodle and rose water dessert Faloodeh.  Yes, I do.  I can't wait for the morning of the hottest day to make and eat this gluten-free frozen dessert.  Especially, it tastes best within 24 hours of being made, according to chef Louisa Shafia.

In chef Louisa Shafia's cookbook, The New Persian Kitchen (Ten Speed Press, 2013), there is a Rhubarb and Rose Water Sorbet with Rice Noodles (Faloodeh) recipe.  But I prefer a similar recipe she posted in her website in 2010.

Also, I prefer the photo in her website, Luicd Food, than the one in her cookbook.  I'd like to see the rice noodle instead of a regular pink sorbet.  Well, the photo from the cookbook does look better, though.

Faloodeh: Persian Rose Water and Rhubarb Ice Milk photo copyright @ Louisa Shafia

Rhubarb and Rose Water Sorbet with Rice Noodles (Faloodeh) photo copyright @ Louisa Shafia; The New Persian Kitchen (Ten Speed Press, 2013); photographer: Sara Remington

Compiled both recipes from the website and the cookbook, here is the recipe I'd like to try.

Faloodeh: Persian Rose Water and Rhubarb Ice Milk - A recipe of Chef Louisa Shafia / Lucid Food

Faloodeh: Persian Rose Water and Rhubarb Ice Milk is a recipe created by chef Louisa Shafia which was posted on 14 June 2010 at Lucid Food.
Rhubarb and Rose Water Sorbet with Rice Noodles is a recipe from chef Louisa Shafia's cookbook The New Persian Kitchen (Ten Speed Press, 2013)
Photo and Recipe copyright @ Louisa Shafia

Main ingredients:
[cane juice] [lime juice] [milk] [rice noodle] [rhubarb] [rose water] [water]
Category:
[Desserts] [Freezable] [Gluten-free] [Persian Cuisine]

Faloodeh: Persian Rose Water and Rhubarb Ice Milk
photo copyright @ Louisa Shafia

Faloodeh: Persian Rose Water and Rhubarb Ice Milk (Serves 6-8)

Ingredients: 

1 - 2 ounces (28 - 57g) rice noodles
3 cups rhubarb, coarsely chopped
¼ cup water
1 cup evaporated cane juice / 1 ½ cups organic cane sugar
½ teaspoon salt
1 tablespoon rose water
2 cups milk (or use water)
¼ cup lime juice

Optional garnishes: Pistachios, sour cherry syrup / pomegranate syrup, lime juice

Directions:

1.	Bring a pot of lightly salted water to a boil. Add the noodles and boil for 3 minutes. Drain and rinse under cold water. Cut the noodles into 1-inch lengths, and set aside.

2.	Place the rhubarb in a saucepan with the water, sugar, and salt. Bring to a boil, stirring often to dissolve the sugar. Cover and reduce the heat to a simmer. Cook until the rhubarb is completely soft, about 10 minutes, stirring occasionally. Transfer to a rimmed baking sheet and cool completely.

3.	Pour the rhubarb into a blender. Add the rose water, milk, and lime juice, and blend until smooth. Add the rice noodles and rhubarb to a large bowl and stir to combine. Pour the mixture into a shallow baking dish and place it in the freezer, uncovered.

4.

Stir the faloodeh after 2 hours to prevent it from freezing into a solid mass. Freeze and stir again after 2 hours. Repeat after an additional 2 hours if necessary. Within a total of 4-6 hours, the faloodeh will have the consistency of ice milk. When the faloodeh reaches the desired consistency, rake with a fork and serve either plain, or topped with pistachios, a spoonful of sour cherry syrup, or a dash of lime juice. Store in an airtight container in the freezer for up to 1 week.  ..... ..... ..... ..... ..... ..... ..... ..... ..... .....

In chef Shafia's cookbook, she mentioned about using hot lightly salted water to soak rice noodles for 4 minutes instead of boiling the noodles.  I guess depends on what kind of rice noodles we use, we may not need to cook the noodles with a pot.

When I make this dessert in summer, I'll not use milk or sugar but brown rice and black rice amazake.  It is a traditional sweet Japanese drink made from fermented rice.  Of course, I will make the non-alcohol kind.  With the black rice inside the amazake, I can make faloodeh pink without rhubarb.  My mum doesn't like rhubarb's sour taste.

When will summer come?  Please no more freezing rain, snow or snow storm.  It's spring! 

Recipe Index By [Ingredient] [Category] [A-Z] 

Useful [Cooking tips] 

Next blog post:
100 Happy Days Challenge - Day 3 


Previous blog post: 

100 Happy Days Challenge - Day 2