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Mango Rabri Kulfi Falooda: As soon as the summer season arrives, the taste of mango makes every dessert special. If you also want to try a cold and rich sweet made from mango, then Mango Rabdi Kulfi Faluda is the perfect option for you. Delhi’s homechef Shaili Sabharwal has shared the easy recipe of this wonderful dessert, which you can easily make at home. The special thing is that you can prepare both Mango Rabdi Faluda and Mango Kulfi Faluda from the same base. Let us know the easy way to make it.

Recipe for Mango Rabri Kulfi Falooda

Preparation Time: 20 minutes
Cooking Time: 30-40 minutes
Total Time: 50-60 minutes (not including cooling time)

Material:

For Rabdi/Kulfi:

Toned milk: 1/2 kg

Milk Powder: One packet of 12 grams

Green cardamom powder: 3-4 cardamoms

Sugar: 1/4 cup + 1 tbsp (more or less as per taste)

Cornflour: 1 tsp + some water to make batter

Chopped dry fruits: a handful

For Falooda Sev:

Arrowroot (cornflour): 1 cup

Water: 2 cups

For Mango Platter Arrangement:

Fresh mangoes: 2-3 medium sized

Chopped dry fruits and mango pieces: for garnishing

Method:

Step 1: Making Rabdi/Kulfi

Take toned milk in a deep vessel. Add milk powder, green cardamom powder and sugar to it. Stir this mixture well so that there are no lumps.

Cook the mixture on low flame while stirring continuously. Keep cooking it until the milk reduces to half and its consistency becomes semi-thick.

In a small bowl, mix the cornflour with a little water to make a thin slurry. When the milk becomes thick, pour this solution slowly into the milk and keep stirring continuously so that lumps do not form. This will make the rabri more thick.

In a small bowl, mix the cornflour with a little water to make a thin slurry. When the milk becomes thick, pour this solution slowly into the milk and keep stirring continuously so that lumps do not form. This will make the rabri more thick.

Let the molds set in the freezer for at least 6-8 hours or overnight.

Step 2: Making Falooda Sev

Mix arrowroot (cornflour) and water in a pan. Keep stirring it continuously on low flame so that no lumps form. Cook the mixture until it becomes thick and transparent. It will become of a glue-like consistency.

Now to make Falooda Sev, you can use sev machine. Pour the mixture into the sev machine and scoop the sev directly into a bowl filled with cold ice water. You can also make sev by making a hole in an empty milk packet or a water bottle.

Let the sev sit in the ice water for a few minutes so that they cool and set. Then, drain the water and keep them aside.

Step 3: Mango Platter Arrangement

Wash and peel fresh mangoes. Cut a mango into small pieces. Put the remaining mangoes in a mixer jar and make a smooth puree. Take a serving plate or bowl. First, add good amount of mango puree.

Now place prepared rabri or kulfi (removed from the mould) on it, then add falooda sev on top.

Garnish with chopped dry fruits and mango pieces and serve chilled immediately! This is a perfect summer dessert that your guests will definitely love.

Tips and Tricks:

Thicken milk properly: For Rabdi/Kulfi, it is very important to thicken the milk by stirring continuously on low flame. The better the milk thickens, the more delicious and creamy the Rabdi/Kulfi will be.

Precautions while making Faluda Sev: To make Faluda Sev, cook the cornflour mixture until it becomes thick and transparent. While making sev, put them directly in cold ice water so that they do not stick together.

Use of saffron to enhance taste: If you want to make your rabri or kulfi even more royal, then while boiling milk, you can add some saffron threads (soaked in lukewarm milk) to it.

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