HOW TO MAKE ROSE KULFI/SHAHI GULAB KULFI

ROSE KULFI RECIPE/SHAHI GULAB KULFI

INGREDIENTS :

To Garnish:

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

HOW TO MAKE KULFI

INGREDIENTS :

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.  

For KULFI FALOODA RECIPE, click here...

Cuisine - Iran(Mediterranean), Indian

Course - Dessert

Difficulty - Medium

Serves - 1

Author - SM

Preparation Time - 20 - 30 Minutes

Soaking Time - 30- 45 Minutes(Sabja Seeds)

Cooking Time - 7-10 Minutes(Vermicelli/Falooda Sev)

LAYERS IN FALOODA DRINK

FALOODA

We need the following items to make a Falooda Drink:

• ROSE SYRUP
• FALOODA SEV
• SABJA SEEDS
• SWEETENED MILK BASE/ROSE MILK/RABRI/RABDI
  
• KULFI/ICE CREAM
  
• NUTS FOR GARNISHING

ROSE SYRUP:

ROSE SYRUP

    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

ROSE MILK

RABRI/RABDI

VERMICELLI/SEMIYA PAYASAM

• ROSE MILK: Making the Base with Rose Milk/Bandung.
• 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. 

For more KULFI RECIPES, click here

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.

HOW TO MAKE FALOODA

FALOODA

INGREDIENTS:

For Falooda:

Rose Syrup - 2-3 Tbspns

Sabja Seeds - 11/2 Tspn

Falooda Sev - 11/2 Tbspn

Rose Milk/Sweetened Milk/Rabri/Rabdi - 1 Cup

For Toppings:

Kulfi - 1 No.(medium Sized) 

or 

Ice Cream - a Scoop

For Garnishing:

Cashew Nuts - a few

Almonds - a few

Saffron - a few strands(optional)

METHOD:

• First, take a tall glass for serving Falooda.
• Chill the 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.
• Add a few teaspoons of Sabja Seeds over it.
• Then, place a few tablespoons of Falooda Sev/Vermicelli over it.
• Gently pour in the Rose Milk/Sweetened Milk/Rabri/Rabdi.
  
• 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

HOW TO MAKE MANGO KULFI

INGREDIENTS:

For Mango Kulfi:

To Garnish:

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.

Collection of Sweets with Rabdi/Rabri

"Celebrate Diwali with Delectable Homemade Sweets with Rabdi/Rabri"

The Revival of Homemade Diwali Treats

    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!

Quick & Easy Diwali Savouries

    Savouries/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’re already halfway done! With a few simple ingredients, you can easily prepare these crunchy treats, adding variety to your festive snack platter.

Don’t forget to try these delightful savouries:

• Spicy Masala Peanuts for an extra kick!
• Ribbon Pakoda, a perfect blend of spices and crunch.
• Kara Boondi, a regional favourite that your guests will love!
• Easy Murukku Recipes made with ready-made Murukku Flour or Idiyappam flour for quick and hassle-free preparation!
  

No Festival Without Sweets!

    However, no celebration is truly complete without something sweet! Sweets or 'Mittai' are the heart and soul of Diwali festivities. They add that extra sparkle to the celebration, lifting everyone’s festive spirit. For this Diwali, I’ve 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. I’ve curated a selection of easy Diwali sweets recipes that 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. These recipes are perfect for adding that extra sparkle to your Diwali celebrations, ensuring a memorable and sweet experience!

The Star of the Show: Rabri/Rabdi

    This Post totally revolves around Rabri/Rabdi.  When it comes to traditional Indian desserts, Rabri/Rabdi shines bright! 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’s both decadent and heavy, but trust me, Diwali is the perfect excuse to indulge!

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’s 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’s where quick alternatives like Condensed Milk or Milk Powder come to the rescue! You can still achieve that authentic Rabri taste in a fraction of the time. Once prepared, Rabri can be stored in the refrigerator for 3–4 days or frozen for up to 2 months. Serve it warm or chilled!

Cuisine: Indian
Recipe Type: Desserts
Difficulty Level: Medium
Author: SM

Don’t miss out on more Indian Desserts & Sweets:

• Explore More Indian Sweets Recipes Here!
• For the Sweet Tooth – Find More Dessert Recipes Here!

Rabri/Rabdi: A Versatile Indian Dessert to Elevate Any Occasion

Rabdi/Rabri in Earthen Bowls

Rabri/Rabdi: A Traditional Indian Dessert with Rich Flavours

    Rabri/Rabdi is a classic Indian dessert that originated in Varanasi (Benaras), though it's often associated with Bengali sweets. One of the most delectable Indian desserts, Rabri/Rabdi 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. This traditional dessert is sweetened, flavoured with cardamom and saffron, and garnished with slivered nuts. 

Try this seasonal variation of Mango Rabdi, a delicious twist on the classic dessert that’s perfect for transforming into a refreshing Mango Falooda!"

    Rabri/Rabdi is a deliciously rich Indian dessert that can be enjoyed as a standalone dessert—served either warm or chilled. It also pairs wonderfully with a variety of other Indian sweets, transforming them into irresistible festive desserts. The versatility of Rabri/Rabdi makes it perfect for combining with classics like Gulab Jamun, Jalebi, or Malpua or even Puris for a delightful combination. You can also create indulgent Ras Malai by serving soft Rasgullas with Rabri/Rabdi. Its versatility makes Rabri/Rabdi the perfect dessert to elevate your festive celebrations or to end a scrumptious meal on a sweet note, adding a delightful twist to these traditional dishes. Whether you're looking to impress your guests or simply indulge after a scrumptious meal, Rabri/Rabdi is the ideal choice to enhance the festive mood and bring a sweet conclusion to any celebration.

Versatile Desserts with Rabri/Rabdi

    Rabri isn’t just a standalone dessert; its versatility allows it to be paired with other sweets, creating mouth-watering combinations. Here are some delightful options:

• Shahi Tukda/ Double ka Meeta - Transform simple slices of deep-fried bread into a royal dessert by soaking them in rich Rabri. This is 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 for 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 when served with a generous dollop of Rabri.

Craving something rich and creamy? Learn how to make the perfect Rabdi/Rabri at home – Click here for the full recipe!

Shahi Tukda - double ka Meeta - Sweet Royalty on a Plate

Shahi Tukda/Double ka Meeta with Rabri/Rabdi

Indulge in the Taste of Aristocracy of Shahi Tukda/Double Ka Meeta

The Royal Dessert: Shahi Tukda

    Shahi Tukda, also known as Double Ka Meeta in some regions, is often regarded as a royal delight.  If Shahi Tukda is revered as a royal dessert from Awadhi cuisine, then Double Ka Meeta represents the aristocratic essence of Hyderabadi cuisine. This delightful dish gained popularity during the Mughlai era, showcasing a blend of tradition and indulgence. This decadent dessert combines deep-fried bread slices soaked in sweetened milk, making it a must-try for anyone who appreciates authentic Indian sweets.

A Simple Yet Decadent Recipe

    Preparing Shahi Tukda/Double Ka Meeta is delightfully simple. Begin by deep-frying bread slices in ghee until they achieve a golden hue. These crispy slices are then immersed in a rich, creamy Rabri—a luscious concoction made by reducing milk with aromatic flavourings, sweeteners, and delightful garnishes.  After soaking in Rabri, allow the fried bread slices to chill for a few hours. This resting period ensures that the flavours meld perfectly, creating a melt-in-your-mouth texture that makes every bite irresistible.

Learn How to Make Rabri for Your Double Ka Meeta!

Why You’ll Love It!

    Shahi Tukda/Double Ka Meeta is an exquisite desserts perfect for festive occasions or as a delightful treat for yourself. They are sure to impress your guests and satisfy your sweet cravings.  For a Detailed Recipe on Shahi Tukda/Double Ka Meeta, Click Here!

Gulab Jamun in Rabri: A Festive Delight

Gulab Jamun with Rabri in Glasses

A Perfect Dessert Duo

    Indulge in the exquisite combination of Gulab Jamun in Rabri, a simple yet sumptuous dessert perfect for the festive season. This quick-fix dessert will impress your guests and satisfy your sweet cravings, making it a delightful addition to your Diwali celebrations.  To create this delectable treat, you can either prepare Gulab Jamuns from scratch or opt for the convenience of an Instant Gulab Jamun Mix, or if you are in short of time, go ahead with canned Gulab Jamuns.  Once you have both the Gulab Jamuns and the Rabri/Rabdi ready, it’s time to combine them into an extraordinary dessert.

*Pro Tip: For a more authentic experience, consider making your Rabri at home. The rich, creamy texture enhances the overall flavour and makes this dish even more special.

Why You’ll Love It!

    Imagine soft, spongy Gulab Jamuns soaked in luscious, rich Rabri. This delightful fusion of flavours and textures makes it one of the best ways to treat your sweet tooth. The creamy Rabri complements the sweet, aromatic Gulab Jamun, creating a dessert experience that is both satisfying and indulgent.

Explore a wide range of Gulab Jamun Recipes here! for more ways to enjoy this classic Indian sweet.

Perfect for Any Occasion

    Whether it’s Diwali or any special gathering, Gulab Jamun in Rabri is sure to be a hit. Its vibrant presentation in glasses, garnished with saffron strands and rose petals, makes it not only delicious but also visually appealing.

Ras Malai: A Creamy Delight

Rasmalai - Rasagullas with Rabri in Brass Bowls

What is Ras Malai?

    Indulge in the rich and creamy experience of Ras Malai, also known as Rosso Malai, a beloved Indian dessert that embodies luxury and tradition. This delightful dish is made with soft Rasgullas soaked in flavorful Rabri, creating a dessert that melts in your mouth.  In Hindi, Ras Malai translates to "Creamy (Malai) Juice (Ras)," and it beautifully captures the essence of this dessert. Traditionally, Rasgullas—spongy dumplings made from Paneer or Chenna (ricotta/cottage cheese)—are the stars of this dish. Their soft, spongy texture combined with the richness of Rabri creates a heavenly treat that is perfect for any festive occasion.

*Pro Tip: For a true Ras Malai experience, consider making fresh Rasgullas and Rabri at home. However, if you're short on time, you can easily use readymade Rasgullas available in cans and substitute the Rabri with store-bought Badam Milk. This allows you to whip up this delightful dessert in just 10-15 minutes!

Click here for a detailed recipe on Rasgulla!

The Perfect Garnish

    To elevate your Ras Malai, garnish it with a generous sprinkle of slivered cashews, almonds, and pistachios. Add a few strands of saffron and delicate rose petals for an aromatic touch. This not only enhances the flavor but also adds an elegant presentation that is sure to impress your guests.

Why You’ll Love It

    Ras Malai is more than just a dessert; it’s a celebration of textures and flavors. The combination of the creamy milk and the spongy Rasgullas creates a luxurious mouthfeel that is simply irresistible. Perfect for festivals, special occasions, or as a sweet treat after any meal, Ras Malai is sure to be a hit with everyone.

Serving Suggestions

    Serve your Ras Malai chilled for the best experience. Use decorative bowls to enhance the visual appeal and make it a centerpiece at your gatherings. Whether it’s Diwali, Eid, or any festive celebration, this dessert will steal the show.

Kulfi Falooda and Falooda Drink: The Perfect Pair with Rabri

Indulge in Kulfi Falooda

    *Kulfi Falooda* is a delightful and creamy dessert that takes your taste buds on a journey. This delicious treat combines the rich flavors of traditional kulfi with the refreshing texture of falooda noodles, making it an irresistible dessert. Pairing this delightful dessert with creamy *Rabri* elevates the experience to a whole new level.

    To make it even more special, serve it chilled during festive occasions or as a refreshing dessert on hot summer days. The combination of flavors and textures is sure to satisfy your sweet cravings!

For a detailed recipe on Kulfi Falooda, Click here.

Kulfi Falooda served with creamy Rabri

Falooda Drink paired with Rabri

Refreshing Falooda Drink

    *Falooda Drink* is not just a drink; it’s an experience! This refreshing beverage, with its blend of sweet basil seeds, vermicelli, and rose syrup, perfectly complements the richness of *Rabri*. It’s a delightful drink that adds a refreshing touch to any meal or dessert.

    Whether you're hosting a festive gathering or simply want to indulge your sweet tooth, this drink is the perfect addition to your dessert table. Pair it with *Rabri* for an unforgettable experience!

For a detailed recipe on the Falooda Drink, Click here.

*Pro Tip - For the richest flavour, use Homemade Kulfi and Rabdi.  You can easily prepare it ahead of time and store it in the freezer for a hassle-free dessert.

Why You Will Like It

    Kulfi Falooda or the Falooda is not only delicious but also visually stunning, making it perfect for celebrations. The combination of creamy kulfi, chewy falooda noodles, and rich rabri offers a unique dessert experience that’s hard to resist!

Serving Suggestions

    Serve Kulfi Falooda or the Falooda in tall glasses, topped with chopped nuts and a drizzle of Rose Syrup for an elegant touch. This delightful dessert is sure to impress your guests at parties and gatherings!

Sweet Symphony with Rabri

    Rabri is the perfect companion to a delightful array of Indian sweets, crafting a harmonious blend of flavors and textures that elevate any dessert experience. 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.

Make It Your Own

    One of the joys of these desserts is the ability to personalize them to your taste. Feel free to add your favourite nuts, fruits, or flavored syrups to make these sweets uniquely yours. Experimenting with various ingredients opens up a world of possibilities, ensuring each occasion is special and memorable.

Join the Sweet Journey

    Whether for Diwali, Eid, or any festive celebration, bring home the magic of Rabri and indulge in these delightful sweets. Whether you make them from scratch or opt for ready-made options, they promise to satisfy every sweet tooth at your table.

    Are you ready to impress your family and friends? Don’t forget to check out our Rabdi/Rabri Recipe for a deliciously creamy base that can elevate all your sweets!

Celebrate this festive season with these simple yet delicious homemade delights that carry your

Enjoy the Food & Happy Diwali !!!