When my son asked for Kulfi Falooda, what I had in mind was the Falooda drink which I had always known as Falooda, nothing otherwise. So I made a tall glass of Kulfi Falooda in my terms with all the toppings, garnishing and Kulfi in it. The way both my kids looked at me, made me sure something was wrong. They said, this is not Kulfi Falooda!!! Me & my street food knowledge, it sucks!!! The reason behind is my one strict appicer, my Mom who never approves of outside food, more for hygiene reasons, says you will fall sick, would get stomach problems, indigestion, the plates & spoons are never cleaned properly, they use tap water while making Coconut Chutney etc., & etc., Though true... the experience of street food... no matter what, it is totally missed during my childhood.
Well, both my kids came for my rescue & my husband was like u eh?!!! In recent years(before the Pandemic) both had been travelling to India on their own and their expeditions trying out new and local delicacies have taken their knowledge of Indian street food to next level. The first batch of Kulfi Falooda was made by son, though I had made all the things needed for the same,
Once he made it, there I was with an expression, Ivvaluvu thaana?!!!(Is that all it is?!!!)
KULFI FALOODA
I had made each item required to make Kulfi Falooda.
KULFI - First I made Malai Kulfi as per my Son's recipe - a quick fix Kulfi. Make Kulfi from scratch or simply use store-bought/ready-made Kulfi for this recipe.
ROSE SYRUP - Then what I wanted was Rose Syrup to drizzle all over the Kulfi Falooda. And the Rose Syrup gives a wonderful colour & flavour to this dish.
ROSE SYRUP
In search for a perfect Rose Syrup, I landed up having 3 random bottles of Rose Syrup, which was actually a Rose flavoured, brightly pink coloured Rose Essence, with no Sugar Syrup base, which is commonly used to make Bandung locally. I converted this Rose flavoured base into a Rose Syrup by cooking it along with Sugar Syrup.
FALOODA SEV -
FALOODA SEV
Falooda means ‘shredded’ in idiomatic Urdu & it refers to the
thin Vermicelli/noodle like ingredient made out of corn flour, which is
the integral part of Falooda. Make it from scratch, or we can easily get it incorporated with store-fought Falooda Sev, I was not in any way lucky to get hold of it. And my son was like, why don't you make it from scratch. Me with my lethargic attitude gave a wide smile, convinced him and finally settled with Vermicelli/Semiya. Whatsoever both the ingredients does total justice to the recipe. One main thing to keep in mind is to leave the cooked Falooda Sev/Vermicelli in cold water for a few minutes.
SABJA SEEDS - The next ingredient was the Sabja Seeds/Sweet Basil Seeds/Tukhmaria. A long- awaited ingredient lying safely in my freezer since my last India trip which was in 2019.
SWEET BASIL SEEDS/SABJA SEEDS
Soaked it up for about 30-45 minutes and there it was all the items ready to be catered for making a Kulfi Falooda. Soaking Sabja Seeds makes it edible & makes it easily digestible.
NUTS - Serve Kulfi Falooda garnished heartily with chopped nuts of your choice. I have used finely chopped Cashew Nuts, Almonds & Pistachios.
GARNISHING - You can get easy with the choice of garnishing a Kulfi Falooda. Simply serve it with finely chopped nuts or can go to the extent of making it rich & decadent by adding a few strands of Saffron, Rose Petals etc., Some recipes serve Kulfi Falooda with dry fruits, cut fresh fruits, jelly etc., Some even go to the extent of serving Kulfi Falooda with Rabri/Rabdi.
Once all the items are ready, it is time to serve it. Kulfi Falooda is nothing but a frozen dessert served in layers of
Rose Syrup, Falooda Sev or Vermicelli, Sabja Seeds(Sweet Basil Seeds),
Kulfi and garnished with nuts or dry fruits.
Whatsoever, a rich & decadent Dessert, sinfully rich & delicious. After all it found its way into Indian Cuisine during the Mogul Empire. So needless to say it need to be sinfully rich & delectable. Though a dessert which found its origin in Shiraz in Persia(Iran), Oh, Oh, athu Persiennu Vannatha (which colloquially means it's something from a foreign country), it has become a popular frozen dessert all over India, Pakistan, Bangladesh & Nepal. It has its regional variations & versions whatsoever. Falooda is popular in various countries. It is also popular in Iraq, it is even found in Mauritius, South Africa, Thailand & Taiwan with its unique ingredients, recipe & name.
First, take a bowl, cup or a glass for serving Kulfi Falooda.
Chill the serving bowl/glass leaving it in the freezer for about 5-10 minutes(Optional).
Then, drizzle a few teaspoons of Rose Syrup at the base and all over the glass/bowl.
Add a few teaspoons of Sabja Seeds over it.
Then, place a few tablespoons of Falooda Sev/Vermicelli over it.
Place a Kulfi over the above ingredients. Can cut the Kulfi into Slices of 2 or 4.
Now, drizzle some more Rose Syrup over the ingredients.
Garnish heartily with finely chopped nuts of your choice & Saffron Strands.
Serve Kulfi Falooda chilled, immediately.
KULFI FALOODA
NOTES:
I have added Vermicelli/Semiya in this recipe. Can use Falooda Sev. Cook according to the instruction & then once cooked, leave it in cold water for a few minutes.
This is to avoid getting the Vermicelli/Falooda Sev sticking to each other.
Adjust the amount of Rose Syrup to suit your preference.
Garnish Kulfi Falooda with your choice of Nuts or dry fruits.
Can serve Kulfi Falooda with fresh fruits/jelly.
Covert it into Rabri Falooda by adding Rabri/Rabdi into it.
Make Mango Kulfi and add a few pieces of fresh Mangoes for yet another delicacy Mango Kulfi Falooda.
And can make it as Falooda Drink, which has a Rose Milk base topped with scoops of Ice cream/Kulfi & garnished with nuts.
KESAR MALAI KULFI
Summer is fast approaching… Even the heat got tough with temperature as high as 35 °C - 37 °C & with no rain for days, recently in Malaysia. But the reason for a Kulfi at
home is not Summer or the heat. It is sheer self-indulgence. This
Malai Kulfi popped up when my son asked for Kulfi Falooda. He came up
with a simple recipe, a quick fix Kulfi recipe which could be made
within 30 minutes and the rest of the time is for setting. All the more
the recipe had just 2 main ingredients — Condensed Milk & Milk, then
maybe you can add Cardamom Powder, Kewra. Saffron etc., to add flavour
and can be served garnished with nuts.
KULFI — is a Mughal delicacy, crowned and majestically seated
at the top most list of Indian Classical Desserts. It's undoubtedly an
Indian Ice cream, prepared with milk, milk and more milk, condensed and
reduced to give a caramelized nutty flavour and chewy texture,
traditionally flavoured with Saffron and Cardamoms. The amount of Sugar
added to Milk plays a major role in the getting of the perfect texture.
Needless to say, along with skill and experience what you need to make a Kulfi is sheer Patience. Needless to say, I find it tough to get it photographed too. With temperature as high as 35 °C, the Kulfis started to melt
down as soon as I took it out from the mould. It took me around 6 hours
to set it out on top of the ice cube box, before clicking a single
picture. Effort nagged me to the core, making me click pictures leaving
the plate on top of the Ice cube box. Left alone with the ideas which
popped out in my mind to picture these wonderful Kesar Malai Kulfis.
KESAR MALAI KULFI
Patience, is one thing I
can never get hold of. I do not mind going to the length and breadth of getting things as perfect as
possible. But cooking for long hours is not my choice, with just an
exception — KULFI & yet another dish I cook with patience is for Chaat Items like Bhel Puri & Pani Puri. Traditionally Malai Kulfis prepared with just milk
taste
far more authentic Slow cooked and reduced for a long time. But this
Kesar Malai Kulfi recipe is a simpler version of the same which uses Condensed
Milk, which helps to sweeten the Kulfi and also helps to thicken the mix
quickly. To speed up, the process can substitute a few cups of Milk
with Milk Powder too. In my opinion, what we need is a dish similar
without compromising with the taste & texture. And this Kesar Malai
Kulfi does total justice to the terms.
Traditionally Kulfi is set in terracotta pots (Matka). You can set Kulfi
in Kulfi moulds that are available in most of the Indian stores, or you
can even buy them online. Alternately you can set it in stainless-steel
glass or Katori, coffee cups, plastic cups or Popsicle moulds.
Cuisine — Indian
Recipe Type — Ice cream, Dessert
Difficulty — Medium
Serves - 3 – 4
Author — SM
Preparation Time - 10 – 15 Minutes
Cooking Time - 30 – 45 Minutes
Freezing Time - 8 -1 0 Hours/Overnight
HOW TO MAKE KESAR MALAI KULFI
KESAR MALAI KULFI
INGREDIENTS:
Milk — 4 Cups
Condensed Milk — 2 Cups
Milk Powder — 8 Tbspns Corn Flour — 3 Tbspns Kewra Water — a few Drops(Optional)
Cardamom Powder — 11/2 Tspns
For Garnishing:
Cashew Nuts — a handful Almonds — a handful Saffron — a few strands
METHOD:
Mix Milk Powder & Corn Flour in cold milk to make a thick paste, mix well until there are no lumps.
Now pour in of the Milk along with Condensed Milk into a heavy bottomed pan or a non-stick pan and mix well.
Bring it to boil, then leave it on a very low flame for about 20-30 minutes, stirring occasionally.
Scrap the sides in between.
Leave this on a very low flame stirring thoroughly.
Care should be taken not to burn the mix and make sure there are no lumps.
Add Cardamom Powder, Saffron and a few drops of Kewra Water & mix well.
Switch off the flame and allow it to cool.
Pour this into Kulfi moulds.
Freeze the Kulfis for about 8-10 hours or until well set.
Serve Kesar Mali Kulfi chilled, garnished with finely chopped nuts.
NOTES:
Adding Corn Flour helps to thicken the Kulfi Mix soon. But adding it is purely optional.
Use a wide heavy bottomed pot to simmer the Kulfi Mix.
The large surface area of the pot will speed up the process.
While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Malai Kulfi.
For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
Pour only 3/4 of the level in the mould, while freezing them it tends to expand.
HOW TO REMOVE KULFI FROM THE MOULD:
Run each mould with
the lid on under a tap of running warm water or fill a bowl with warm water, stand the Kulfi mould in the bowl for a few seconds.
Carefully invert the mould on a serving plate holding on to the stick.
Alternatively, can twist the mould between your palms of both of your hands.
The idea is to make the mould warm so that the Kulfis come out clean from the mould.
Both ideas work best.
Or simply scoop it with a spoon and eat it as you eat an Ice cream.
ROSE KULFI RECIPE/SHAHI GULAB KULFI
3 Years back I wrote my first blog post and since then, blogging has become my daily chore. Today I am celebrating, literally celebrating on my own, the 3rd Anniversary of my blog - 'Essence of Life - Food' along with my 23rd Wedding Anniversary. Blogging keeps me going, occupies my free time and I have learned(read) a lot in these 3 years than ever before. As a matter of fact, I have started to think and plan a lot for my blog recently, I realised I am occupied with my blog more than ever...
Whenever I meet a person, maybe an old friend, acquaintance or somebody new after the regular talks, the next thing they always ask me is what I do, whether I work and such... this question comes with real curiosity. For the people who know me well, they wonder why I don't work, how I turned up into a fulltime homemaker... how I spend my free time...
To be true, even before I realised what I was doing, home, kids and my husband had taken all my time and I did my daily chores with such passion and dedication that I never felt that I even had some free time. I keep myself so much occupied with my own interests - husband and kids on the first hand, then comes reading - not a day goes by without reading, then comes cooking and trying new recipes. And almost every day I had to sit with my kids to tutor them, the subject I knew, then came the subjects & language I learned for them, I was always backing my kids, teaching them and all the way long growing up with them. And it is just a year before when my daughter finished her school that I felt I had more time rather than before.
But only recently, when asked, I have started to say that I am a Food Blogger. But the next question really puts me off when they ask how this really works and do you make any MONEY out of it. I am always in search of the right words to explain how it works, and coming to money... I have to say... NO, no I don't make money out of this blog. Ya, this is a site with advertisements, but I don't make a living out of it. Then comes the next question, if at all so, why am I doing this? What I can say them is that certain things bring more Happiness and Satisfaction.
ROSE KULFI RECIPE/SHAHI GULAB KULFI
Lets cut the crap and talk about ROSE KULFI/SHAHI GULAB KULFI. KULFI has become the most frequented Dessert at home and the major reason behind it is my husband. I can see him walking to the fridge up and down when I stack Kulfi and within no time it gets over. So when I was frequenting with Kulfis, I thought would give a twist by making Rose Kulfi and there came the idea when I was preparing Rose Milk with Rose Syrup one day.
"A Rose is a Rose is a Rose... "- as said by Shakespeare and one of my husband's Favourite Quotes... The flower or the colour or the redolence, I am not sure which appeals me, But the elegant & exotic Rose has always been my favourite flower.
Roses loved by the Mughals, Persians and Greeks, a symbol of Love is a gorgeous flower which is refreshing, mesmerizing, calms you down and cools down your senses. This Rose Kulfi/Shahi Gulab Kulfi is an easy recipe prepared with Milk and Rose Syrup as basic ingredients. Rose Kulfi as such is an aromatic treat which will soothe our senses with its delightful colour, aroma and taste.
Cuisine - Indian
Recipe Type - Ice Cream, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM
Preparation Time - 10 - 15 Minutes
Cooking Time - 15 - 20 Minutes
Freezing Time - 6 -8 Hours/Overnight
HOW TO MAKE ROSE KULFI/SHAHI GULAB KULFI
ROSE KULFI RECIPE/SHAHI GULAB KULFI
INGREDIENTS :
Rose Syrup - 1/2 Cup
Milk - 4 Cups
Condensed Milk - 2 Cups
Milk Powder - 8 Tbspns
Khoya/Mawa - 11/2 Cups
Sugar - 1 Cup
Cardamom Powder - 11/2 Tspn
Saffron - Few Strands(Optional)
To Garnish:
Cashew Nuts - 10 to 12 Nos.
Almonds - 10 to 12 Nos.
Pistachios - 10 to 12 Nos.
Dried Rose Petals - few (optional)
METHOD :
Dissolve Saffron strands in few teaspoons of milk and keep it aside.
Mix Milk Powder in cold milk to make a thick paste, mix well until there are no lumps.
Add rest of the Milk to the Milk Powder Paste, along with Condensed Milk, Sugar and mix well.
Bring this Milk Mix to boil on a very low flame for about 20-30 minutes, stirring occasionally.
Scrap the sides in between.
Add Mawa/Khoya and mix well, preferably using a whisk.
Leave this on a very low flame stirring thoroughly.
Care should be taken not to burn the mix and make sure there are no lumps.
Pour in the Rose Syrup and mix well.
Leave this on a low flame for about 2-3 minutes.
Add Cardamom Powder, dissolved Saffron and mix well.
Switch off the flame and allow it to cool.
Freeze the Mix for about 2-3 hours until half set.
Remove the mix from the freezer and whip it up in a blender or with an egg beater for few minutes.
Pour this into Kulfi moulds.
Garnish Rose Kulfi with slivered nuts and dried Rose Petals.
Again freeze it for about 8-10 hours or until well set.
Serve Rose Kulfis chilled.
NOTES :
If you feel the mix is watery can add 1 tspn of Corn Starch.
Use a wide heavy-bottomed pot to simmer the Milk Mix.
The large surface area of the pot will speed up the process.
While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Kulfi.
Adding Mawa/Khoya is truly optional for Rose Kulfis, I add them to give a rich texture.
For a soft Rose Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
I have used the Rose Syrup(sweet version), so I have adjusted the amount of sweetness to my preference in the recipe.
Can also use fresh/dried Rose Petals, Rose Essence/Rose Water to flavour this Rose Kulfi.
Pour only 3/4 of the level in the mould, while freezing, as it tends to expand.
HOW TO REMOVE KULFI FROM THE MOLD:
Run each mould with the lid on under a tap of running hot water or fill a bowl with hot water, stand the kulfi mould in the bowl for few seconds.
Carefully invert the mould on a serving plate holding on to the stick.
Alternatively, can twist the mould between your palms of both of your hands.
The idea is to make the mould warm so that Kulfis come out clean from the mould.
Both ideas work best.
KULFI
KULFI - is yet another Mughal delicacy, crowned and majestically seated at the top most list of Indian Classical Desserts. It's undoubtedly an Indian Ice cream, prepared with milk, milk and more milk, condensed and reduced to give a caramelized nutty flavour and chewy texture, traditionally flavoured with Saffron and Cardamoms. The amount of Sugar added to Milk plays a major role in the getting the perfect texture.
Needless to say, along with skill and experience what you need to make a Kulfi is a sheer Patience.
Patience, is one thing I can never get hold off, and while cooking through, I go to the length and breadth of getting things as perfect as possible, but cooking for long hours is not my choice, with just an exception - KULFI. Traditionally Malai Kulfis prepared with milk taste far more authentic.
This recipe is an instant version of Kulfi with Condensed Milk, Paneer and Milk Powder. I love lots of nuts in Kulfi, so I add Cashew Nuts, Pistachios and Almonds for that nutty aroma and rich texture. Traditionally kulfi is set in terracotta pots (matka). You can set kulfi in kulfi moulds that are available in most of the Indian stores or you can even buy them online. Alternately you can set it in stainless steel glass or Katori, coffee cups, plastic cups or popsicle moulds.
Cuisine - Indian
Recipe Type - Ice cream, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM
Preparation Time - 10 - 15 Minutes
Cooking Time - 30 - 45 Minutes
Freezing Time - 8 -1 0 Hours/Overnight
HOW TO MAKE KULFI
INGREDIENTS :
Milk - 5 Cups
Condensed Milk - 2 Cup
Milk Powder - 8 Tbspns
Khoya/Mawa/Paneer - 11/2 Cups
Sugar - 1 Cup
Cardamom Powder - 11/2 Tspn
Cashew Nuts - 10 to 12 Nos.
Almonds - 10 to 12 Nos.
Pistachios - 10 to 12 Nos.
METHOD :
Mix Milk Powder in cold milk to make a thick paste, mix well until there are no lumps.
Add rest of the Milk along with Condensed milk, Sugar and bring it to boil.
Leave it on a very low flame for about 20-30 minutes, stirring occasionally.
Scrap the sides in between.
Grind half the amount of nuts and add it to the Malai Mix.
Add Mawa/Khoya/Paneer and mix well, preferably using a whisk.
Leave this on a very low flame stirring thoroughly.
Care should be taken not to burn the mix and make sure there are no lumps.
Add Cardamom Powder and mix well.
Switch off the flame and allow it to cool.
Freeze the Mix for about 2-3 hours until half set.
Remove the mix from the freezer and whip it up in a blender or with an egg beater for few minutes.
Pour this into Kulfi moulds.
Garnish it with slivered nuts.
Again freeze it for about 8-10 hours or until well set.
Serve chilled.
NOTES :
If you feel the mix is watery can add 1 tspn of Corn Starch.
Use a wide heavy bottomed pot to simmer the Malai Mix.
The large surface area of the pot will speed up the process.
While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Kulfi.
For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
Pour only 3/4 of the level in the mould, while freezing them it tends to expand.
HOW TO REMOVE KULFI FROM THE MOULD :
Run each mould with the lid on under a tap of running hot water or fill a bowl with hot water, stand the kulfi mould in the bowl for few seconds.
Carefully invert the mould on a serving plate holding on to the stick.
Alternatively, can twist the mould between your palms of both of your hands.
The idea is to make the mould warm so that Kulfis come out clean from the mould.
Both ideas work best.
FALOODA
Falooda, this recipe is what I have eaten it as Falooda. My recent mishap with understanding Falooda as the one & only Falooda Drink & the story of Kulfi Falooda.... Anyway, I have always loved to order Falooda and the last time I ate it was in Cochin in 2018. A tall glass of Falooda layered with Rose Syrup, Sabja Seeds in Milk based concoction, a few slices of Kulfi & garnished with copious amount of Nuts & more nuts. This tall glass of Falooda even made me skip my dinner and skipping a meal when in India is a big taboo according to me. The reason being, it would be the only time we would get a chance to succumb to our cravings with local delicacies. But this Falooda made me so full & satiated.
A Falooda recipe has taken its twists & turns and is catered in numerous versions with whims & fancies, it is one special Indian cold drink which masquerades itself as a Dessert too. This Falooda recipe is served as a cold drink layered with Rose Syrup, Sabja Seeds, Falooda Sev/Vermicelli, a thick milk base - sometimes Rose milk or sometimes a sweet thick concoction of Milk & sugar, some recipes even serve it with Rabri/Rabdi. This tall glass of cold drink can be served chilled topped with a hearty dollop of Ice cream/Kulfi. Garnishing Falooda also goes with the whims & fancies - you can garnish it with chopped nuts, dry fruits, fresh fruits, jelly, honey, saffron, rose petals etc., & etc.,
FALOODA
What is the difference between a Kulfi Falooda and a Falooda recipe is that, the Kulfi Falooda is more or less like a dessert which you can scoop out at eat. Whereas this Falooda is a cold drink with a flavoured Milk base. Whatsoever a Falooda recipe should be sinfully rich, decadent and utterly delicious. See... who is explaining the difference between both the recipes. Haa!!! Mistakes happen paa... and it is from where we learn too...
In this Falooda recipe, I have made it with Rose Milk base and have served it with Kulfi instead of Ice cream.
First we would need a Rose Syrup to drizzle all over the base & the Rose Syrup gives a wonderful colour & flavour to
this drink. You can use this Rose Syrup to make Rose Milk base.
FALOODA SEV -
FALOODA SEV
Falooda means ‘shredded’
in idiomatic Urdu & it refers to the
thin Vermicelli/noodle like ingredient made out of corn flour, which is
the integral part of Falooda. Make it from scratch, or we can easily
get it incorporated with store-fought Falooda Sev, I was not in any way
lucky to get hold of it. And my son was like, why don't you make it
from scratch. Me with my lethargic attitude gave a wide smile,
convinced him and finally settled with Vermicelli/Semiya. Whatsoever
both the ingredients does total justice to the recipe. One main thing
to keep in mind is to leave the cooked Falooda Sev/Vermicelli in cold
water for a few minutes.
SABJA SEEDS -
SABJA SEEDS
The next ingredient we need are the Sabja Seeds/Sweet Basil Seeds/Tukhmaria. A
long- awaited ingredient lying safely in my freezer since my last India
trip which was in 2019. Soaked
it up for about 30-45 minutes and there it was all the items ready to
be catered for making a Kulfi Falooda. Soaking Sabja Seeds makes it
edible & makes it easily digestible.
MILK BASE - The milk base needed for Falooda drink can be a simple milk & sugar based concoction or, we can get experimental by
RABRI/RABDI:Then if you love to serve Falooda in its utter rich version, then it would be perfect to serve it with Rabri/Rabdi.
VERMICELLI PAYASAM: Or, if you already have Vermicelli Payasam simply add is a base with
other ingredients & there you are with a delicious Milk base &
here you can also skip making Falooda Sev/Vermicelli.
SWEETENED MILK: Yet another quick-fix version would be to simply mix milk & condensed milk for the Milk base.
ICE CREAM/KULFI - Some Falooda Drink recipes are served topped with a big scoop of Ice Cream or with slices of Kulfi in it. But serving with Ice cream/kulfi are purely optional.
NUTS -
Serve Falooda garnished heartily with chopped nuts of your
choice. I have used finely chopped Cashew Nuts, Almonds &
Pistachios.
GARNISHING - You can get easy with the choice of garnishing a Falooda.
Simply serve it with finely chopped nuts or can go to the extent of
making it rich & decadent by adding a few strands of Saffron, Rose
Petals etc., Some recipes serve Falooda with dry fruits, cut fresh
fruits, jelly etc.,
Once all the items are ready, it is time to serve it. Falooda is a cold drink served in layers of
Rose Syrup, Falooda Sev or Vermicelli, Sabja Seeds(Sweet Basil Seeds) in a Milk Base, & served topped with Ice Cream/Kulfi and garnished with nuts or dry fruits.
Place a Kulfi over the above ingredients. Can cut the Kulfi into Slices of 2 or 4.
Alternatively can serve it with a scoop of Ice cream.
Now, drizzle some more Rose Syrup over the ingredients.
Garnish heartily with finely chopped nuts of your choice & Saffron Strands.
Serve Falooda chilled, immediately.
FALOODA
NOTES:
For sweetened Milk Base, can simply blend Milk(Boiled & chilled) along with Condensed Milk and use it as a Milk base.
I
have added Vermicelli/Semiya in this recipe instead of Falooda Sev.
Cook according to the instruction & then once cooked, leave it in
cold water for a few minutes.
This is to avoid getting the Vermicelli/Falooda Sev sticking to each other.
Adjust the amount of Rose Syrup to suit your preference.
Garnish Falooda with your choice of Nuts or dry fruits.
Can serve Falooda with fresh fruits/jelly.
MANGO KULFI
Mango season comes into life with the arrival of Summer in India, bringing along with it, the golden hues of sunshine, the unforgettable aroma of ripe mangoes wafts around hand in hand with the unwelcoming flies fluttering about. When the Season strikes, the markets are flooded with a variety of mangoes from the length and breadth of the country. We can see beautiful fruits with variant shades ranging from green, yellow, orange and red piled up around.
Along with the blissful flavour and fragrance, Mangoes always takes me back to memories of an anecdote my Mother shared with me when I was a kid -
It was from a Malayalam Poem named MAMBAZHAM (Ripe Mango), written by Vylopilli Sreedhara Menon. The gist of the poem is - about the sad memories of a mother who had lost her child recently. A ripe mango falling from a Mango tree in her courtyard, regretfully and with a sense of loss reminds the Mother, that she had scolded her child from plucking the Mango flower blooms. She had warned the enthusiastic child who came with a bunch of Mango blooms in his hands that plucking the blooms will spoil the yield. Regretfully, the child said that he would never ever go near the tree again, even to pluck ripe mangoes. And even before the Mangoes ripened, the child had passed away. The Poet through his golden letters reminds us that Children are incarnations of God, and their innocent words could come true.
Mangoes both Ripe and Raw ones cater a treat to mango lovers around the world. It is cherished as it is or prepared into delectable delights from Pickles, Salsa, Salads, Curries to Drinks, Smoothies, Lassies and Luscious Desserts like Mousse, Ice creams, Sorbets, Panna cottas, Puddings, Shrikand and Kulfis. Mangoes, when added to a dish, give an overall new flavour, fragrance and wonderful taste adding up a zing to it. Mango Kulfi is a traditional Indian dessert which comes into the limelight during Mango seasons, synonymously cooling down the summer heat. Authentic Kulfis are twisted with a note of Mangoes in them. Purée the mangoes or cut them into tiny bits and add them into the Kulfi, undoubtedly they taste great both ways.
Cashew Nuts - 10 to 12 Nos.
Almonds - 10 to 12 Nos.
Pistachios - 10 to 12 Nos.
METHOD :
Purée the Mangoes and keep it aside.
Dissolve Saffron strands in a few teaspoons of milk and keep them aside.
Mix Milk Powder in cold milk to make a thick paste, mix well until there are no lumps.
Add the rest of the Milk to the Milk Powder Paste, along with Condensed Milk, Sugar and mix well.
Bring this Milk Mix to boil on a very low flame for about 20–30 minutes, stirring occasionally.
Scrap the sides in between.
Add Mawa/Khoya and mix well, preferably using a whisk.
Leave this on a very low flame, stirring thoroughly.
Care should be taken not to burn the mix and make sure there are no lumps.
Add Cardamom Powder, dissolved Saffron and mix well.
Switch off the flame and allow it to cool.
Pour in the Mango Purée and mix well until it is well incorporated into the Milk mix.
Freeze the Mix for about 2–3 hours until half set.
Remove the mix from the freezer and whip it up in a blender or with an egg beater for a few minutes.
Pour this into Kulfi moulds.
Garnish it with slivered nuts.
Again, freeze it for about 8–10 hours, or until well set.
Serve chilled.
NOTES :
If you feel the mix is watery, can add 1 teaspoon of Corn Starch.
Use a wide, heavy bottomed pot to simmer the Milk Mix.
The large surface area of the pot will speed up the process.
While boiling the milk, stir it frequently, otherwise it will tend to burn and will totally spoil the taste of Kulfi.
Add the Mango Purée once the milk mix is cooled down.
Adding Mawa/Khoya is truly optional for Mango Kulfis, I add them to give a rich texture.
For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
Pour only 3/4 of the level in the mould, while freezing them it tends to expand.
HOW TO REMOVE KULFI FROM THE MOLD:
Run each mould with the lid on under a tap of running hot water or fill a bowl with hot water, stand the kulfi mould in the bowl for a few seconds.
Carefully invert the mould on a serving plate, holding on to the stick.
Alternatively, can twist the mould between your palms of both of your hands.
The idea is to make the mould warm so that Kulfis come out clean from the mould.
Both ideas work best.
Festive Sweets with Rabdi/Rabri
Sweets with Rabri: Festive Rabdi Desserts for Diwali and Beyond
Sweets with Rabri are the soul of an Indian festive table, and this Diwali collection of easy homemade Rabdi desserts brings the best of them together: Shahi Tukda (Double Ka Meeta), Gulab Jamun in Rabri, Ras Malai, Kulfi Falooda and Falooda. Simmer traditional Rabri slowly or take the quick route with condensed milk, and one creamy, cardamom scented base becomes an entire dessert spread.
There was a time when I thought the tradition of preparing Diwali sweets and savouries at home was fading away, especially with the busy schedules of modern day working women. But, how wrong I was!
Social media has shown me that women today still make time to whip up homemade delights, balancing work and family life with amazing finesse. Hats off to the multitasking abilities of women!
No Festival Without Sweets!
No celebration is truly complete without something sweet! Sweets or 'Mittai' are the heart and soul of Diwali festivities, lifting everyone's festive spirit.
For this Diwali, I have curated a few easy to make sweet recipes that are not only quick but also perfect for last minute prep. These desserts bring colour, flavour and joy to your Diwali palate.
Brighten Your Diwali with Easy Homemade Desserts
Light up your homes this Diwali with simple yet delicious Diwali desserts that are sure to impress your guests. Most of these easy Diwali sweets can be prepared in advance and brought together in just a few minutes.
With simple ingredients, a bit of planning and minimal effort, you can satisfy your sweet cravings and delight your guests with these delectable homemade sweets.
What is Rabri/Rabdi
This post totally revolves around Rabri/Rabdi. When it comes to traditional Indian desserts, Rabri is a classic!
This classic dessert is often considered a Bengali delight, but it actually has its roots in Varanasi (Benaras). Rabri is a rich, creamy, milk based dessert that is both decadent and heavy, but trust me, Diwali is the perfect excuse to indulge!
Don't miss out on the Gujarati and Maharashtrian cousin of Rabri - Basundi Recipe, creamy and quicker to make. Yet another Classic Indian Dessert.
Traditional vs Quick Rabri/Rabdi
The traditional Rabri/Rabdi recipe requires slow cooking milk on a low flame until it thickens. Once it reaches that rich, creamy texture, it is sweetened with sugar and flavoured with cardamom, kewra essence and saffron.
Slivered nuts and rose petals add a touch of elegance.
But let's be real, not all of us have hours to spare in the kitchen. That is where quick alternatives like Condensed Milk or Milk Powder come to the rescue, giving you that authentic Rabri taste in a fraction of the time.
Once prepared, Rabri can be stored in the refrigerator for 2 to 3 days or frozen for up to 2 months. Serve it warm or chilled!
Rabri/Rabdi is a classic Indian dessert that originated in Varanasi (Benaras), though it is often associated with Bengali sweets. It is made by slowly simmering full fat milk in a flat pan or Kadai until it thickens and forms layers of malai (cream).
These layers are continuously collected and added back, creating the signature "Lachedar Rabri" with a creamy, layered texture. It is sweetened, flavoured with cardamom and saffron, and garnished with slivered nuts.
Rabri/Rabdi can be enjoyed as a standalone dessert, served warm or chilled. It also transforms other Indian sweets into irresistible festive desserts, which makes it perfect to end a scrumptious meal on a sweet note.
Mango Rabri is a simple twist on the authentic version, where freshly pureed Mangoes are added to the Rabdi, converting it into a mango flavoured Rabri/Rabdi.
Though a summer treat, if you can get hold of Mangoes or tinned pureed Mangoes during Diwali, this classic dessert will be an added treat on your Diwali platter. And if you are a Mango lover, this dessert is for you.
Mango Rabdi/Rabri in Earthen Bowls
Ready to make it? Here is my full Mango Rabdi recipe, a delicious twist on the classic that is perfect for transforming into a refreshing Mango Falooda!
Versatile Desserts with Rabri/Rabdi
Rabri is not just a standalone dessert. Its versatility allows it to be paired with other sweets, creating mouth watering combinations.
Shahi Tukda/Double Ka Meeta: Transform simple slices of deep fried bread into a royal dessert by soaking them in rich Rabri. A simple yet indulgent treat, perfect for Diwali.
Gulab Jamun with Rabri: Prepare Gulab Jamun ahead of time and serve them soaked in Rabri for a delicious and satisfying dessert.
Ras Malai: Soft and spongy Rasgullas soaked in creamy Rabri make a traditional and well loved dessert.
Rabri with Puri: For a simpler treat, serve Rabri with soft, fluffy Puris.
Kulfi Falooda with Rabri: Combine Rabri with Kulfi, or flavour it to create fancy Faloodas, perfect for cooling down after a spicy meal.
Jalebi with Rabri: Pair crispy, syrupy Jalebi or Paneer Jalebi with Rabri for a heavenly combination.
Malpua with Rabri: An Indian style pancake, Malpua becomes even more divine with a generous dollop of Rabri.
Make your Rabri at home: For a more authentic experience, homemade Rabri gives a richer, creamier texture that makes every dessert more special.
Short on time: Use condensed milk or milk powder for a quick Rabri. Ready made canned Rasgullas with store bought Badam Milk will get you a Ras Malai in just 10 to 15 minutes.
Cool before adding mango: Add the Mango Puree only after the Rabri has cooled, otherwise it may curdle. No further cooking is needed once the puree is in.
Go homemade with Kulfi: For the richest flavour, use homemade Kulfi and Rabdi. Prepare them ahead and keep them in the freezer for a hassle free dessert.
Plan ahead: Prepare the components in advance and bring them together in minutes. Let Shahi Tukda chill for a few hours so the flavours meld.
Serving Suggestions
Shahi Tukda: Serve chilled in decorative bowls with slivers of nuts, saffron and rose petals.
Gulab Jamun in Rabri: Serve in short glasses, topped with chopped nuts.
Ras Malai: Serve chilled in decorative bowls and make it the centrepiece of your gathering.
Kulfi Falooda and Falooda: Serve in tall glasses, topped with chopped nuts and a drizzle of Rose Syrup.
Make it your own style: Add your favourite nuts, fruits or flavoured syrups to make each dessert uniquely yours.
Want that perfect rosy drizzle? Make my Homemade Rose Syrup for your Faloodas.
Storage Suggestions
Every dessert on this page keeps differently, so here is a quick guide first, followed by the details for each one, starting with Rabri. Milk based sweets are always best stored in the refrigerator.
Dessert
Refrigerator
Freezer
Reheating
Rabri/Rabdi
2 to 3 days
Up to 2 months
Warm gently over low heat, stirring, or microwave in short bursts. Add a splash of warm milk if needed.
Mango Rabdi
1 to 2 days
Freeze plain Rabri only
Serve chilled. Do not heat once the mango is added, as it may curdle.
Gulab Jamun in syrup
3 to 4 days
Up to 2 months
Warm in the microwave in 10 second bursts, or gently in a saucepan with a little syrup, until heated through.
Gulab Jamun in Rabri
1 to 2 days
Not recommended
Serve chilled or at room temperature. For warm jamuns, heat them separately and spoon them over cold Rabri.
Shahi Tukda
1 to 2 days
Not recommended
Serve cold, or add a spoonful of Rabri and warm briefly in the microwave in short bursts, since the bread keeps absorbing the Rabri as it sits.
Ras Malai
3 to 4 days
Up to 1 month
No reheating needed. Serve chilled.
Kulfi Falooda
Serve at once, prepare ahead
Kulfi only, 2 to 3 weeks
Never reheat. Serve straight from the freezer so the Kulfi stays firm.
Falooda Drink
Serve at once, prepare ahead
Not recommended
Never reheat. Serve chilled.
FAQ
What is the difference between Rabri and Rabdi? There is no difference in the dish. Rabri and Rabdi are two spellings of the same thick, creamy, slow simmered milk dessert.
Can I make Rabri quickly without simmering milk for hours? Yes. Condensed milk or milk powder gives you an authentic tasting Rabri in a fraction of the time.
How long does Rabri keep? Rabri keeps for 2 to 3 days in an airtight container in the refrigerator, or up to 2 months in the freezer.
How do I freeze and reheat Rabri? Freeze it in a freezer safe container with a little headspace and thaw overnight in the refrigerator. Warm gently over low heat or in short microwave bursts, stirring, and add a splash of warm milk if it is too thick.
Can I freeze Gulab Jamun in Rabri? Plain Gulab Jamun freeze well in their syrup, but once soaked in Rabri they are best enjoyed within 1 to 2 days. Freeze the jamuns and the Rabri separately and combine them when serving.
Can I freeze Shahi Tukda? It is not recommended, as the fried bread turns soggy after thawing. Make the Rabri ahead, fry the bread on the day of serving and finish any leftovers within 1 to 2 days.
Can I freeze Kulfi Falooda or Falooda? No. Serve both straight away. Freeze only the Kulfi, and keep the cooked falooda sev and soaked basil seeds in the refrigerator for 2 to 3 days.
Can I freeze Ras Malai? Yes, for up to 1 month in a freezer safe container. Thaw overnight in the refrigerator, stir well and serve chilled.
Can I make these Rabri desserts in advance? Yes. Prepare the Rabri, sugar syrup and Gulab Jamun ahead of time and bring them together just before serving.
Which sweets go best with Rabri? Shahi Tukda, Gulab Jamun, Ras Malai, Kulfi Falooda, Jalebi, Malpua and even soft Puris pair beautifully with Rabri.
Are these desserts vegetarian? Yes, all of them are vegetarian. They contain milk, ghee and nuts, so they are not vegan.
Are these Rabri desserts gluten free? Rabri on its own is gluten free. Shahi Tukda uses bread and Gulab Jamun uses maida, so those are not.
Are these desserts kid friendly? Yes, they are creamy and mild. Simply skip the nut garnish for very young children.
Recipes you might Like from My Blog
Pairing Sweet treats with Savouries is a traditon of its own. Quick & Easy Diwali Savouries and Namkeens like Murukku, Sev, Mixture (Chivda) and roasted or deep fried nuts are excellent last minute additions to your Diwali Bakshanam list. If you get ready made Murukku flour, you are already halfway done!
With a few simple ingredients, you can easily prepare these crunchy treats, adding variety to your festive snack platter.
Rabri is the perfect companion to a delightful array of Indian sweets, crafting a harmonious blend of flavours and textures. From the melt in your mouth Gulab Jamun and the royal Shahi Tukda to the refreshing Kulfi Falooda and the indulgent Ras Malai, each dish highlights Rabri's versatility and richness.
Whether you make them from scratch or opt for ready made shortcuts, these sweets promise to satisfy every sweet tooth at your table. Rabri is where the magic begins, one slow, patient simmer at a time.
Are you ready to impress your family and friends? Start with a bowl of homemade Rabri, and let the rest of the festive spread follow.
Celebrate this festive season with these simple yet delicious homemade delights that carry the warmth of your own kitchen. Wander through the rest of my blog for more festive treats.
Diwali Recipes: 85+ Sweets, Snacks and Desserts for Deepavali
From Mysore Pak and Boondi Ladoo to crisp murukku, creamy kulfi and kheer, plan your whole Deepavali platter in one place, with festive memories from my kitchen and a few last minute shortcuts.
Search for a Recipe
I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
