Rabri Falooda is a favorite North Indian street dessert, often enjoying during summer festivals like Diwali and Eid. It is a celebration in glass - cool, creamy and layered .
Components:
For Rabri:
- 1 liter full fat milk
- 4 tablespoons sugar
- 1/2 teaspoon cardamom powder
- A few saffron strands
- Chopped pistachio and nuts for garnish
For Falooda:
- 1/2 cup Falooda sev (or thin vermicelli)
- 2 tablespoons sabja seeds (basil Seeds)
- 1 teaspoon rose syrup
- Crushed ice
- 4 scoops cream kulfi or vanilla ice cream
- Chopped almonds, tutti fruits, glazed cherries (for garnish)
Method:
- Make Rabri
- Take a heavy bottom pan, boil the milk . Cook over low heat, stirring constantly .Now, add sugar, cardamom and saffron. Cook the milk until thick and creamy consistency. Cool it down and refrigerate for 2 hours
- Falooda
- Take a pan, boil the Falooda sev until soft, then rinse under cold water. Take a bowl, soak the sabja seeds in water for 30 minutes . Cool both of them and keep aside.
- Combine layers
- Take a tall glass. On the sides of the glass, pour some rose syrup . Add 2 tablespoons of cold rabri as the base. Add some falooda sev over it. Add 1 teaspoon soaked sabja seeds. . Finish with crushed ice, nuts, tutti fruity and cherries.
Tips:
- Use transparent glasses to display layers.
- For a festive touch, decorate with edible rose petals or gold leaves .
