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cold dessert popular in the Indian subcontinent. Traditionally it is made from mixing rose syrup, vermicelli, psyllium (ispaghol) or basil (sabza/takmaria) seeds, tapioca pearls and pieces of gelatin with milk or water. Vermicelli used for preparing faloodeh is made from arrowroot whereas vermicelli used in the Indian version is usually made from wheat. The present day Falooda is a result of the many variations brought by Muslim merchants settled in Medieval India of various origins present in and around the Indian subcontinent, along with variations added through native taste preferences.