Light and sweet Faloodeh is the Persian cousin to the Italian Granita. Though it is traditionally eaten to break fast on Yom Kippur, its refreshing and playful nature make it the perfect after dinner treat for the summertime. This is a more refined version of faloodeh, where the rice noodles are replaced with grated apples. Serve with or without the pistachios, or add your favorite fresh summer fruit on top!
Ingredients for Faloodeh
- 3 cups (720ml) water
- ¾ cup (250 grams) honey
- 3 tablespoons Sugar
- ¾ cup (180 ml) lemon juice
- 2 drops rosewater
- 5 apples (any variety you like), peeled and grated using a large-holed grater
- 1/3 cup (50 grams) pistachio nuts chopped, for garnish
1. Boil the water in a saucepan. Remove from the heat, add the honey and sugar, and mix until just dissolved. Set aside to cool.
2. Add the rosewater, lemon juice and grated apples and mix. Pour the mixture into a wide and deep pan, cover with plastic wrap and freeze for at least two hours and even overnight.
3. Before serving, remove from the freezer and scrape the frozen surface of the faloodeh with a tablespoon to create shavings. Transfer the shavings to small glasses or dessert bowls. Garnish with pistachio nuts on top.
This recipe is courtesy of Hashulchan.