Rose Rasmalai Falooda — an epic fusion of two all-time classic Indian desserts that will be all the talk at your next Diwali party! With crisp fruits to break the sweetness and fun texture from jelly and nuts, prepare to be blown away by this simple, yet show-stopping dish!
WATCH HOW TO MAKE ROSE RASMALAI FALOODA:
Rose Rasmalai Falooda — an epic fusion of two all-time classic Indian desserts that will be all the talk at your next party! With crisp fruits to break the sweetness and fun texture from jelly and nuts, prepare to be blown away by this simple, yet show-stopping dish!
- 1 packet rose falooda mix
- 4 cups whole milk , as per falooda package instructions
- 1 can rasgulla , store bought, 14-16 pieces
- 1 can cocktail fruits , 14 oz
- 1/4 cup fresh fruits , soft fruit like peaches and berries pair well
- 2 tbsp basil seeds (sabja seeds) , soaked in 1/4 cup water
- vanilla ice cream
- 1 cup red vegetarian jelly
- 2 tbsp almonds , slivered
- 2 tbsp pistachio , coarsely ground
- 2 tbsp red rose syrup , for garnish
- edible gold foil
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Make the falooda with milk as per the packet instructions. Let cool for 10 minutes. The milk should be warm but not piping hot.
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Prepare 2 large bowls. In one add ice water and in the other, add your rasgullas with the sugar syrup discarded.
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Take one rasgulla and wash it with the ice water and lightly squeeze out the sugar syrup. This will make it nice and fluffy. Put it into the bowl containing the milk prepared above. Repeat this with the rest of the rasgullas. Change the ice water when it becomes cloudy.
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Chill the bowl with the rasmalai (falooda and rasgullas) in the fridge for 4-5 hours.
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When ready to serve, in your serving bowls, add your rasmalai. Top if off with a scoop of ice cream, cocktail fruits, fresh fruits, and jelly. Then, garnish with pistachios, almonds, sabja seeds, and edible gold foil. Drizzle with red rose syrup (rooh afza) and serve chilled, enjoy!
Recipe Video
- I did not add any water when making the rose falooda as per the package instructions, but made it only from milk.
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Awesome 👏
Ur rasmalai faloodaa is awsome.let me know were did o buy those glasses for faloodaa
Thank you so much. They are from CB2
This recipe is so simple but so creative and yummy. Quick question -can we use canned rasmalai instead of rasgulla? Guessing there won’t be a need to squeeze then
You cannot dip store-bought rasmalai in rose falooda milk since the rasmalai is already ready. However, you can follow step 5 in the recipe and serve store-bought rasmalai with all the toppings.
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which brand of vegetarian red jelly did you use. Could you pls advice
I used Weikfield Vegetarian Jelly available in Indian grocery stores.
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