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Condensed Milk Rabri Falooda
Creamy chilled rabri layered with classic falooda favourites.
This falooda starts with homemade condensed-milk rabri cooked until creamy and thick, then chilled before assembling. It is layered with falooda sev, basil seeds, strawberry jelly, Rooh Afza and ice cream.
Condensed Milk Rabri Falooda
Condensed Milk Rabri
- 1 litre milk
- 5 tbsp condensed milk
- ½ tbsp chopped almonds
- ½ tbsp chopped pistachios
For the Falooda
- Store-bought falooda sev, boiled according to package directions
- Basil seeds (tukmalanga), soaked
- Strawberry jelly, prepared
- Rooh Afza, as needed
- Vanilla ice cream, as needed
- Chopped pistachios
Ice cream options: Vanilla was used originally. Kulfi or pistachio ice cream can also be used.
Make the Rabri
- Bring 1 litre milk to a boil.
- Once boiling, add the condensed milk and stir well.
- Add the chopped almonds and pistachios.
- Continue cooking until creamy and thick.
- Transfer to a bowl and cool completely at room temperature.
- Once cooled, refrigerate for approximately 2 hours.
Prepare the Sev
- Boil the store-bought falooda sev according to package directions.
- Drain and allow it to cool before assembling.
Assemble the Falooda
- Layer chopped pistachios, falooda sev, soaked basil seeds, strawberry jelly, chilled condensed-milk rabri, Rooh Afza and ice cream in a serving glass.
- Repeat the layers until the glass is filled.
- Finish the top layer with strawberry jelly and ice cream.
- Garnish with chopped pistachios and serve chilled.
Recipe Notes
- Prepare the rabri ahead so it has time to cool and chill.
- Adjust the sev, basil seeds, jelly, Rooh Afza and ice cream according to the size and number of glasses.
- Vanilla, kulfi or pistachio ice cream all work.
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