Rajwadi Basundi Falooda
Ingredients

For Rajwadi Basundi

  • Full fat milk – 1 litre
  • Talod Rajwadi Basundi Mix – 1 packet (100 g approx.)

For Garnish

  • Dried rose petals – 1 tbsp
  • Pistachio (sliced) – 1 tbsp

For Rajwadi Basundi Falooda

  • Rose syrup – 2 tbsp
  • Falooda sev (cooked) – ½ cup
  • Sabja (takmaria) seeds (soaked) – 1 tbsp
  • Prepared Rajwadi Basundi – 1 cup
  • Tutti frutti – 2 tbsp
  • Jelly (mixed colours, chopped) – ¼ cup
  • Mixed nuts (cashew, almond) – 2 tbsp
  • Ice cream – 1 scoop
  • Cherry – 1
  • Mint leaves – few

Method

  1. In a heavy pan, add milk and mix in the Talod Rajwadi Basundi Mix thoroughly before placing it on heat.
  2. Cook on low flame for 12–15 minutes, stirring occasionally to prevent sticking.
  3. Continue stirring until the basundi thickens to a rich consistency.
  4. Once thickened, switch off the flame and let it cool slightly while stirring so that cream does not form on top.
  5. Chill in the refrigerator overnight or keep in the freezer for 2 hours until perfectly chilled.
  6. Garnish with dried rose petals and sliced pistachios before serving.
  7. To prepare Rajwadi Basundi Falooda, take a tall glass and add rose syrup at the bottom.
  8. Add cooked falooda sev over it.
  9. Add soaked sabja seeds.
  10. Pour chilled Rajwadi Basundi into the glass without filling completely to the top.
  11. Add some tutti frutti and jelly pieces.
  12. Add a scoop of ice cream.
  13. Garnish with rose syrup, more tutti frutti, mixed nuts, jelly, rose petals, cherry and mint leaves.
  14. Serve chilled.