Traditional Persian Desserts





Faloodeh or Paloodeh (Persian: پالوده Pālūde‎‎) is an Iranian cold dessert consisting of thin vermicelli noodles made from corn starchmixed in a semi-frozen syrup made from sugar and rose water. It is often served with lime juice and sometimes ground pistachios. It is a traditional dessert in Iran (Persia). Paloodeh is originally from Shiraz and it is also known as Shirazi Paloodeh.[1]

Paloodeh is one of the earliest forms of cold desserts, existing as early as 400 The name originally means smoothy (filtered) in Persian language. In Iran, Paloodeh is sold in ice cream stores (Persian: بستنی فروشی) (Bastani Forooshi) and coffee shops.[2]









Jalebi, also known as Zulbia, is a sweet popular in countries of South Asia, the West Asia, North Africa (except Morocco). It is made by deep-frying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in South Asia during Ramadan and Diwali.

The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water. Jalebi is eaten with curd, rabri (North India) along with optional other flavours such as kewra (scented water).

This dish is not to be confused with similar sweets and variants like imarti and chhena jalebi




Baklava (/ˈbɑːkləvɑː/, /bɑːkləˈvɑː/,[1] or /bəˈklɑːvə/;[2] Ottoman Turkish: باقلوا [bɑːklɑvɑː]) is a rich, sweet pastry made of layers of filofilled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire, and is also found in Central and Southwest Asia.