8 July 2006


1 cup (200 mL) starch
3 cups water
a bowl of ice water
sharbat (see recipe [which isn’t here yet because it was sickiningly sweet])

In a small pot stir starch into one up of cold water to dissolve.
One dissolced, and remaining water and continue stirring. Place pot over high heat, stirring constantly to keep from becoming too stiff. After 3-5 minutes, whet it becomes gel-like and binds together, remove from heat.

Fill a bowl with ice and ice water, place someting with holes (that isn’t a sieve) such as a steamer insert, over the bowl and push the starch mixture through it with a spoon or your hands. (Warning: Things are going to get a little bit messy/sticky.)
Stir the strands of starch in the ice water (make sure the water remains really cold.) Let the starch sit in the ice water for at least 5 minutes to firm up.
Remove the strands using a finely slotted spoon or pouring through a sieve.
In an at least 600 mL bowl that fits in your freezer, stir the strands into the sharbat and place in the freezer, stirring occasionally, for at least 5 hours, or until firm.

9 Responses to “Faloodeh”

  1. jenny Says:

    I really wanted to make this, but I’m not sure how to make sharbat or how much to use. If you could provide me with this information it would be greatly appreciated. Thanks

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