Making falooda

Ingredients

• 1 liter Whole Milk (full‑fat for richer rabri)
• 200 grams Granulated Sugar (adjust sweetness to taste)
• 2 tablespoons Cornflour (for thickening rabri, sifted)
• 100 ml Heavy Cream (optional, adds extra richness)
• 100 ml Rose Syrup (store‑bought or homemade)
• 2 tablespoons Basil Seeds (Sabja) (soak in water for 30 min before use)
• 1 cup Water (for soaking basil seeds) (room temperature)
• 3 tablespoons Cornflour (for sev) (sifted, mixed with water and sugar)
• 1 cup Water (for sev batter) (lukewarm)
• 2 tablespoons Sugar (for sev) (helps the sev become translucent)
• 4 scoops Vanilla Ice Cream (one scoop per serving, optional)
• 2 tablespoons Almonds, sliced (for garnish)
• ½ teaspoon Cardamom Powder (optional flavor enhancer for rabri)

Instructions

1. Soak Basil Seeds

   Place the basil seeds in a bowl, add 1 cup of water and let them soak for about 30 minutes until they swell and become gelatinous.

   Time: PT30M

2. Prepare Rabri Base

   In a heavy‑bottomed saucepan, combine the whole milk and sugar. Heat over medium‑low heat, stirring until the sugar dissolves.

   Time: PT5M

   Temperature: low flame

3. Thicken Rabri

   In a small cup, dissolve 2 Tbsp cornflour in ¼ cup cold milk, then slowly pour this slurry into the simmering milk while whisking continuously. Continue to cook on low flame for 30‑40 minutes, stirring frequently, until the mixture reduces and thickens to a creamy, slightly caramel‑colored consistency.

   Time: PT40M

   Temperature: low flame

4. Finish Rabri

   Stir in the heavy cream (if using) and remove the pan from heat. Let the rabri cool to room temperature, then refrigerate for at least 1 hour before serving.

   Time: PT10M

5. Make Falooda Sev (Cornflour Noodles)

   In a small saucepan, whisk together 3 Tbsp cornflour, 1 cup water and 2 Tbsp sugar until smooth. Place over medium heat and cook, stirring constantly, for about 2‑3 minutes until the mixture becomes translucent and thickens like a paste.

   Time: PT5M

   Temperature: medium heat

6. Form the Sev

   Grease a flat plate or tray with a thin layer of oil. Pour the hot cornflour paste onto the greased surface and, using a spatula, spread it thinly. Allow it to cool for 2‑3 minutes, then use a knife or a pastry cutter to cut into thin, noodle‑like strips.

   Time: PT5M

7. Assemble Falooda

   In each serving glass, drizzle 1‑2 Tbsp rose syrup, add a spoonful of soaked basil seeds, a handful of falooda sev, then pour ½ cup of chilled rabri. Top with a scoop of vanilla ice cream and garnish with sliced almonds (or pistachios). Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

6 g

Fiber

2 g