Rabdi Falooda (or Rabri falooda) is a very popular North Indian dessert which can take the taste to a heavenly level. Chandi chowk area in Delhi serves best falooda. I am sharing the rabdi falooda recipe of this delicacy with you…the way I make it…
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What is Rabdi falooda
Rabdi or rabri falooda is an Indian dessert popular in northern part of India. Its a cold dessert made using ice cream (ideally kulfi) , rabdi (thickened milk) and falooda. This used to be most loved traditional dessert during summer in India before fancy cold desserts came in market over time. The origin of falooda is attributed to Persia and travelled to India with Mughals.
I remember growing up as kid in India and waiting for a street hawker in summer nights, shouting to buy falooda from him and I will wait for him, convincing my mum to buy this for my brother and I.
Now a mum and my love for rabri falooda is unfazed. I must also add that whenever I am in Delhi, I do not miss out on opportunity to visit chandni chowk to eat this falooda and other street food of India.
Making of rabdi falooda is not complicated. All you need is to make rabdi, rest of the steps are simple.
Ingredients for Rabdi Falooda
- Rabdi / Rabri : Thickened milk is key ingredient for rabri falooda. You can make rabri in advance and keep it ready.
- Falooda Sev : You can buy falooda sev from any Indian super markets. You may use vermicelli noodles too if you can’t get falooda sev.
- Tukmaria Seeds : Also called basil or sabja seeds. These seeds adds to nice taste and texture to falooda.
- Rose Syrup : Rabri falooda tastes great with rose flavour. You can use roohafjah or rose essence too.
Method
- Soak tukmaria seeds in double the amount of water and falooda sev in 2.5 cup of lukewarm water for at least 30mins.
- Heat a thick bottomed pan with milk & reduce it to 1/2 by keep stirring.
- Add Tukmaria seeds, cardamon powder, 1 tablespoon rose syrup & sugar to milk & keep stirring it till milk becomes thick. Switch off heat & keep aside. Once cooled, refrigerate for few hours.
- Take a bowl or glass in which you plan to serve Rabdi falooda. Now put 2 tablespoon of Rabdi in it to make base layer. Add 1/4th cup of falooda sev to it to make middle layer. Now add 1 scoop of kulfi ice cream to make top layer. Garnish this with 1/2 tablespoon of rose syrup.
This Rabri Falooda Is
- A great dessert on any Indian gathering.
- Easy to assemble, as long as you have done basic preparation in advance.
- A massive crowd pleaser. Who does not like ice-cream? This rabdi falooda has ice-cream and hence loved by all generes.
- You can make it vegan too by using soy or almond milk. I have personally not made it vegan, I will update details here when I do so.
Serving suggestion
This dessert is best enjoyed in summer or sunny day. You can make rabdi in advance and serve this dessert cold by assembling it. Do not wait to serve after assembly as ice-cream / kufli will melt.
Pro Tips
- You can use any sort of kulfi or ice-cream here, however malai kulfi tastes best. Second best is vanilla ice-cream.
- Plan ahead and get rabdi ready in advance. Soak the seeds in advance too. Once rabdi is ready, assembling this Kulfi rabdi falooda is matter of minutes.
- I am hesitant to say if its gluten-free. Lot depends on the falooda sev you use. Read the pack carefully to see if any wheat content or having any gluten source.
Recipe Card
Rabri Falooda
Ingredients
- 3 Cups Full Fat Milk
- 2 Tbsp Sugar
- 1 Tsp Cardamom Powder
- 1 Cup Falooda Sev / Noodles
- 4 Tbsp Rose Syrup
- 1 Tbsp Tukmaria Seeds
- 4 Scoops Kulfi Ice cream
Instructions
- Soak tukmaria seeds in double the amount of water and falooda sev in 2.5 cup of lukewarm water for at least 30mins.
- Heat a thick bottomed pan with milk & reduce it to 1/2 by keep stirring.
- Add Tukmaria seeds, cardamon powder, 1 tablespoon rose syrup & sugar to milk & keep stirring it till milk becomes thick. Switch off heat & keep aside. Once cooled, refrigerate for few hours.
- Take a bowl or glass in which you plan to serve Rabdi falooda. Now put 2 tablespoon of Rabdi in it to make base layer. Add 1/4th cup of falooda sev to it to make middle layer. Now add 1 scoop of kulfi ice cream to make top layer. Garnish this with 1/2 tablespoon of rose syrup.
Notes
- Serve as soon as you have prepared it, else ice cream will melt away.
- You can use vermicelli noodle in place of falooda sev.
A big fan of faluda, it’s not a north Indian drink but from Persia, it’s in every part of India where they once ruled like Hyderabad. Even Galebi too originally zoolabia is from Persia. Lets not claim which is not ours, though I love sweets from every culture, we better cite where it is from properly or drop claiming it. Sweets home made during harvest seasons like Sankranthi are actually Indian. Whether it’s Bollywood music or food, let’s not copy and claim as ours but give credit to their creators.
Hi,
Thanks for pointing out. It has been attributed now.