Rasmalai Falooda - a fusion of two beloved Indian desserts with fruits and jelly. Garnished with some edible gold, it’s the perfect way to elevate the classic flavors that are enjoyed all over India!
Heat the milk in a heavy-bottomed pan on low flame. Keep stirring the milk continuously.
In 10-15 minutes when the milk starts to thicken, add in the condensed milk, cardamom powder and saffron. Adjust the sweetness with condensed milk according to your taste.
Boil the milk for 2-3 more minutes and then switch off the gas.
Transfer this to a large bowl which is deep enough to dip in the rasgullas.
Let it cool down for 10 minutes. The milk should be warm, it should not be cold.
Prepare 2 large bowls. In one add ice water and in the other, add your rasgullas with the sugar syrup discarded.
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.
Chill the bowl with the rasmalai (milk and rasgullas) in the fridge for 4-5 hours. Your rasmalai is ready.
Prepare the falooda noodles by boiling them in 2 cups water. Drain and set them aside to cool.
Prepare the vegetarian jelly by following the instructions on the package.
Drain the water from the soaked sabza seeds.
In a serving bowl, add a layer of the falooda noodles to cover the bottom of the bowl. Then, add on a layer of the cocktail fruits and jelly. Add in a scoop of vanilla ice cream and then two rasgullas with the rasmalai milk. Top off with some rose syrup, sabja seeds, almonds and pistachios. Enjoy!