Rabri Faluda!!

This time I bring to you one of the sweetest desserts you’ll ever have: rabri faluda. Those who know me know that I have a very high sugar tolerance. I can eat the sweetest of all things and I love it! So without a doubt, this is one of my favorite desserts. In fact I don’t limit this to just a dessert for myself. I’ve had this before and after meals throughout the day. Rabri faluda is a very old and traditional dessert of South Asia. It’s found in numerous countries with all sorts of small variations.

Rabri faluda is made by combing two separate dishes: rabri and faluda. Rabri is the Indian version of ice cream. It is a traditional sweet made from milk, sugar, cream, cardamom and nuts. Rabri is very thick and pasty. Also, it is incredibly sweet. Faluda is made from mixing milk with vermicelli (very thin pasta-like noodles), water and ice. A lot of variations can be made with faluda. May like to add various flavor syrups to their drinks. Amongst all the flavors, rose syrup is undoubtedly the most famous. Some also like to add tapioca balls or jelly pieces to their faluda.

Rabri faluda is the combination of these two dishes.  You would generally make the faluda and put a scoop or two of rabri on top. Rabri faluda is very thick and generally served with a spoon. I, however, like to just drink my rabri faluda. I either mix the rabri on top into the faluda myself or instruct the server to do so as he is making it. It is very heavy and if eaten after lunch/dinner it can be difficult to finish on your own. A lot of people like to just share the dessert. This dessert is served cold, so most prefer it during warm weathers, but it’s available throughout the year.

Rabri faluda is very famous in Dilli and you will find it at many locations. Few of my favorite locations include Grover Mithaivala, Gaini’s, and Haldirams. All locations can be found all over Dilli.