Ingredients
- 1½ cups sugar
- 4½ cups water
- 1 lime, juiced
- 2 Tbsp rose water
- 115 g thin vermicelli rice noodles
- 1 scoop of mango or pistachio ice cream, to serve (optional)
- 100 g crushed or whole pistachios or nuts of choice, to serve (optional)
Instructions
- Start by preparing the rose syrup. Mix the sugar and water and bring to the boil in a medium saucepan over medium-high heat. Once boiled, reduce the heat and simmer for 5 minutes.
- Remove from the heat and stir in the rosewater and lime juice. Keep half a cup of the syrup to one side for serving.
- Whilst the syrup is cooling down, cover the rice noodles in boiling water and leave them to stand for 5-10 minutes.
- Once they are cooked through, drain them thoroughly, and allow to cool.
- Cut the cooled noodles with kitchen scissors into small pieces and mix them with the cooled syrup.
- Tip into a freezer safe dish and freeze for 1 1/2 hours. After that time, scrape them with a fork to create the granita like effect and return to the freezer. Repeat again after another hour before returning to the freezer until you are ready to serve. (Freeze for at least 5 hours.)
- To assemble, take a sundae glass or bowl and fill two thirds with the faloodeh. Top with ice cream of your choice, and drizzle with remaining syrup, then sprinkle with pistachios or nuts of your choice.
- Prep Time: 10 minutes + 5 hours freezing time
- Cook Time: 20 minutes
- Category: Dessert
- Method: Quick
- Cuisine: Indian