Purani Dilli Wala Rabri Falooda
Purani Dilli Wala Rabri Falooda is a rich and indulgent dessert from the streets of Old Delhi, combining the creaminess of thick, sweetened Rabri with the chewy texture of falooda Sev and rose-flavored syrup. Often layered with soaked basil seeds (sabja), crushed ice, and sometimes kulfi, this Mughlai-inspired treat offers a perfect blend of textures and cooling flavors. It's a beloved summer delicacy, known for its royal taste and traditional preparation style.
Ingredients
For Rabri (makes 250 grams)
- Milk full fat – 1lt
- Sugar – 2 tbsp/30 gms approx.
- Cardamom powder – ¾ tsp
For Ice Bath
- Ice Cubes – few
- Chilled water – 1lt
For Falooda using cornstarch
- Corn flour – ½ cup
- Sugar powdered – 2 tbsp
- Rose water (optional) – 2tsp
- Water – 1 cup
For Falooda using custard powder
- Custard powder – ½ cup
- Sugar powdered – 2 tbsp
- Water – 1 cup
For Ice Bath
- Ice Cubes – few
- Chilled water – 1lt
Garnish
- Rose Syrup – 4 tbsp
- Crushed Ice – 2cups
- Pista chopped – handful
- Cashewnuts chopped – handful
- Tutti Frutti – 2 tbsp
- Cherry – 4nos
- Sabza (soaked) – 8tbsp
- Ice cream vanilla – 2scoops
Instructions
For Rabri
- To make Rabri pour full fat milk in a vessel and bring it to a boil. Reduce the heat to medium, stir and cook the milk for 30-35mins till it is reduced to ¼ th the quantity. At this stage add sugar and cardamom powder. Cook a bit more till it thickens.Remember that once Rabri cools down it will get thicker so turn off the heat at a point when the Rabri is still in pouring consistency. Once reduced cool it completely, place in a fridge till it is chilled then use it.
For Ice Bath
- Mix together ice and chilled water in a deep bowl and keep it ready to pipe falooda in it.
For making falooda using cornflour (cornstarch)
- Place corn starch in a bowl, add powdered sugar, rose water and 1cup water. Whisk it together and pour on to a pan. Heat the pan gently on medium heat and stir constantly. As the mixture gets hotter it will start to come together like a gel. Cook till all the water is consumed and the mixture is thick enough that upon upturning the mixture it does not fall.For making falooda we need a murukku maker or sev maker which you can easily buy online or from your local store.Hold the sev maker with a cloth and fill it with this hot mixture. Place the handle of the press and close it. Now press the Sev maker over the chilled iced water and gently move it around.You will notice how the falooda oozes out of the machine and upon touching the chilled iced water immediately solidifies into spaghetti or noodles like falooda. Keep it in chilled water for 3-4mins. Then remove it to a bowl for further use.In case your falooda is sticking together of breaking upon lifting it, then it means that the mixture is not cooked enough, you need to cook the mixture a bit more.
For making falooda using Custard Powder
- For preparing falooda using custard powder the process is the same as above.Once the falooda is ready we move to assemble the Rabri falooda in a tall glass.
Assembling the Falooda
- The Rabri falooda can be assembled a number of ways, my way is the one that is pretty common on the street food of Delhi.
Old Delhi Style Rabri Falooda
- Line the inside with some rose syrup. Add thick Rabri in the glass about 4tbsp, drop in crushed ice. You can crush ice at home by simply taking ice cubes in a cloth and beating it with a rolling pin to crush it.Generously add soaked subza (Tulsi seeds), place plain falooda on top, garnish with a cherry, some more rose syrup and some toasted & chopped pista. Serve it immediately with a long spoon to eat.
Chef Kunal’s Rabri Falooda
- In a glass add 4tbsp of Rabri, generous amount of soaked subza (Tulsi seeds), a scoop of vanilla ice cream, rose syrup, lots of tutti Frutti, top up with falooda made with custard powder, place a cherry and some cashewnuts and serve immediately with a long thin spoon to eat.
Notes
- ½ cup cornflour makes 2 portions falooda.
- 1 lit full cream milk makes 250 gms Rabri.
- 250gms Rabri makes – 4 por of Rabri Falooda.
- The shelf life of falooda in fridge is for a day or 2 max.
Tried this recipe?Let us know how it was!