Skip to content
Back to your kitchen
🇮🇳 Indian Vegetarian

Rabri Aur Falooda Base

🇮🇳 Indian

Layered rabri with rose and nuts, the Old Delhi chilled classic. Ghee, sugar, patience — the three ingredients in every Indian celebration. Plate in petit-four pieces with tea or as prasad.

Prep 22 min Cook 46 min Serves 6 Hard

Ingredients

  • Salta pinch
  • Ghee3 tbsp
  • Milk1 litre
  • Sugar1 tsp
  • Green Cardamom4, ground
  • Rose Water1 tsp
  • Pistachios1/2 cup, chopped

Instructions

  1. 1

    Set out every ingredient measured and ready; Indian sweets move fast once the heat is on.

  2. 2

    Put the milk and sugar on a steady medium flame and commit to stirring — sweets test your patience.

  3. 3

    Stir through the long middle stage until the mixture looks cohesive and smells toasty and rich.

  4. 4

    Add the rose water, cardamom and any nuts or saffron; fold through and cook two minutes more.

  5. 5

    Tip into a greased tray, level the top, sprinkle nuts, and let it set before cutting into diamonds.

Chef's tip

Ghee should be fragrant but never browned past golden.

Cook it with your pantry → Share this page: /dish/30819

Video: Famous Kasuri Falooda Recipe | Easy Rabri Wala Falooda aur Seviyan | Kun Foods · on YouTube