Rose Falooda (With Rabri)
Rose Falooda or Faluda is a yummy indian beverage dessert made with rose syrup, noodles, ice cream, jelly and cold milk. It is an incredibly popular in the indian subcontinent and is super easy to make.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 tablespoon jello/jelly (raspberry or strawberry)
- 1/2 cup falooda vermicelli (available in indian stores)
- 2 tablespoon sweet basil seeds ((sabja/tukmaria seeds))
- 2 scoop ice cream (vanilla or strawberry)
- 2 tablespoon mixed nuts (chopped)
- 4 tablespoon heavy cream
- pinch cardamom powder
- 2.5 cup whole milk
- 2 tablespoon rose syrup
- 2 tablespoon condensed milk (or sugar)
- 1 cup whole milk
- 1/2 cup paneer (malai or full fat)
- 1/4 cup condensed milk
- 6-7 saffron strands
- Rose syrup, Rose petals, Marachino Cherries
Instructions
- 1
Follow package instructions and set the jello. Once set, you can cut into squares, I just use a spoon to layer the jelly :)
- 2
Add milk to a heavy bottomed pot. Place on a stove, bring to a boil, reduce the stove to low medium and let the milk simmer for 8-10 minutes, stir periodically to make sure that it doesn't stick to the bottom of the pot. Note:- The milk will almost reduce to half its volume and start getting thick. Scrape the sides of the pot every now and then and add back the malai scrappings to the milk.
- 3
Once the milk has reduced a bit, add the crumbled paneer and condensed milk.Mix well and cook stirring often. Tip:-Stirring often makes the rabri creamy and also breaks down the paneer for the right (slightly grainy) texture of rabdi. Cook for about 8 more minutes or till it reaches the desired thickness. Taste and if you feel you can add 1-2 tablespoon of sugar if you feel that the rabdi isn't sweet enough. I like to keep in lightly sweet else it tastes quite heavy.
- 4
When the rabdi has thickened, switch off the stove and mix in the saffron. Mix well. Let it sit covered till its cooled down. Store refrigerated.
- 5
Soak the sweet basil seeds in 4-5 tablespoon cold water.
- 6
Cut or break the noodles a little bit to reduce length. Boil the falooda vermicelli as per package instructions. Keep the noodles al dente. Rinse with ice cold water to chill them.
- 7
In a small pitcher with spout, mix the milk with rose syrup and condensed milk.
- 8
Add cardamom powder to chilled heavy cream and whip to soft peaks. I keep the whipped cream unsweetened you can sweeten ith 1-2 tablespoons of sugar if you wish. .
- 9
To a tall glass, add few pieces of jello followed by about 2 tablespoon of falooda noodles. Drizzle 1/2 tablespoon rose syrup over the noodles.
- 10
Add 2 tablespoon of soaked sweet basil seeds.
- 11
Add 1.5 tablespoon of rabri along with few chopped nuts.
- 12
Add a scoop or two of icecream. Spoon 1 tablespoon rabri on top.
- 13
Fill the glass with about 1 to 1.25 cup rose flavored milk.
- 14
Add 1-2 tablespoon of whipped cream. Drizzle little rose syrup.
- 15
Top with chopped nuts, rose petals, cherries and serve immediately.