Faloodeh is a granita-style frozen dessert that is a Persian classic. It's flavored with rose and lime, and includes the texture of thin, vermicelli rice noodles. In this post I'll show you how to make a classic faloodeh, and how to turn them into popsicles!
3ouncesangel hair vermicelli rice noodles1 cup when broken into pieces
Rose-Lime Simple Syrup
Stir 1.5 cups of sugar into 1 cup of water until dissolved so it doesn't burn. Let it come to a boil, then reduce it to a simmer for 2 minutes.
Remove from heat and add the lime juice. Let the simple syrup cool to room temperature or in the refrigerator until ready to use.
Create an ice bath for the noodles while you bring a pot of water to boil.
Break the noodles into ½-1" pieces. Cook them past the point of al-dente. (The packaging I use calls for 2-3 minutes and I cook them for 4.)
Strain the noodles and add them to the ice bath.
Strain the noodles again and add them to the rose simple syrup.
Freeze the mixture for 45 minutes at a time, stirring in-between until the noodles no longer set at the bottom of the container.
If not making popsicles, continue freezing for 45 minutes at a time until the mixture is solid.
If making popsicles, transfer to your popsicle molds and freeze for a minimum of 4 hours.
Serve in bowls with lime wedges.
It is important to cook the noodles past the point that they are al-dente. You want the noodles cooked through so they do not harden when you freeze them. Do not use the soaking method for this recipe.