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Rabri Faluda

By: Chitra Ahluwalia Pal of New York, US


Indian Dessert , special dish for all Sweet tooth people.

Filed in Desserts and Sweets

Serves 4 people

Other 176 recipes by Chitra Ahluwalia Pal »

An Indian Dessert served in many ceremonies.A special dish for all Sweet tooth people.If you make with zero calorie sugar and Skimmed Milk then it will be low calorie..dessert:)

Ingredients


  • One litre Milk (low fat/Skim Milk)
  • Cardamon/Eliachi seeds powder
  • 1 ½ cup Sugar (Zero Calorie)
  • 2 bread slices (wheat)
  • 1/2 cup condensed milk or use Half and Half(low fat)
  • Faluda / Bean Thread Noodles(can easily get these white thread noodles from an Asian Store for 1-2 $)

For Garnishing

  • 1 cup Almonds/badaam
  • ¼  cup pista
  • A few safforn strands
  • Kewra liquid

 

Directions

  1. Heat 1 cup Thread Noodles in microwave with ¼ water with 2 tsp. sugar and 1 tsp. kewra liquid.
    When Noodles are softened,cool it down and refrigerate it till Rabri is ready.
  2. Discard crusts from bread slices.
  3. Grind these slices in a processor and prepare fresh bread crumbs.
  4. Boil milk in a pan by simmering in low flame.
  5. Add bread crumbs, condensed milk and sugar altogether.
  6. Simmer on a medium flame, stir continuously for about 10 minutes.
  7. Remove from the fire.
  8. Add safforn and cardamon powder and mix well.
  9. Keep it in a refrigerator for 2-3 hours.
  10. Rabri is ready to serve, take out the cold Faluda.
  11. Serve in Individual Bowls with few saffron strands and kewra drops, chopped Almonds and Pista and Faluda.

Latest Comments

By Preeti Sharma on 1/17/2011 2:56:00 PM

its really gud in taste as well as highly nutritious... even preschoolers , school going children can easily consume with great interest.... its highly calcium and protein rich....its acceptability must b enhanced .. Preeti MSc nutrition

By Recipe-tryer on 8/9/2009 6:18:00 AM

OH my God!!!!!! This recipe is totally FABULOUS!!!!! i tried it and it was awesome!!!!

By Chitra Ahluwalia Pal on 6/19/2008 7:41:00 PM

Hi Chandni, Edible Kewra or Gulabjal liquids are used to flavor the Indian sweets. You can get easily from any Indian Grocery store. I hope I resolved your query, do let me know if you have any more questions. Chitra

By Chitra Ahluwalia Pal on 6/19/2008 7:38:00 PM

Hi Mital, For thickening milk there are three options:- 1. You can use 4-5 tsp. Coffee Matte or any Coffee creamer powder with 4-5 cups of milk while boiling. 2. You can use Half n Half (you can get fat free also) instead of Milk for any Milk Sweets you make ( can get easily in Milk section). 3. You can use sweetened condensed milk (you can buy from any grocery store or can get easily Milkmaid condensed milk from Indian grocery store ) I hope I resloved your query, do let me know if you have any more questions. Chitra

By Mohit Nayyar on 6/19/2008 6:40:00 PM

Rabri faluda.......the best thing about this receipe is "easy to make" and low calorie...........and on top of this..........you don't get this easily in US..........so it's a must try for someone who loves Indian milk sweets........you have to try :)

By Ashwani on 6/16/2008 1:44:00 AM

Wow... it was delicious, thanks for the recipe.

By chandni goyal on 6/13/2008 7:03:00 PM

hi chitra, your reciepe is very good but can you pls tell me what is the meaning of kewra liquid. thanks

By Mital on 6/12/2008 1:08:00 PM

Not regarding your recipe but I do have a query. I am in Canada and we get the 3.5%(Max.)fat milk . I made rabri by boiling the milk till it reduced to half the original quantity. Still it was like normal milk. It did not get thick at all. How come? Can you solve my problem and tell me what should I do so that the milk should get thick. After your suggestion only I will try to make sweets like Basundi and Doodhpak.

 

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