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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rabdi Falooda With Rose Jelly (Sweet Vermicelli Dessert)
 Categories: Desserts, Indian
      Yield: 2 Servings
 
      2 oz Pkg falooda;
           - or use vermicelli
           Rabdi; recipe below
           Whipped cream; (recipe
           -below)
           Rose jelly; recipe below
           Rose syrup
           Pistachios or almonds;
           - chopped
           Fruits; any kind; chopped
           Basil or chia seeds; soaked

MMMMM---------------------------RABDI--------------------------------
     12 oz Can evaporated milk
  1 1/4 c  Whole milk
      2    Green cardamom pods
      2 tb Sugar; up to 4 tb
  1 1/2 tb Rose-water

MMMMM-------------------------ROSE JELLY------------------------------
      3 tb Water; room temperature
  1 1/2 tb Unflavored powdered gelatin
      4 tb Rose syrup
    3/4 c  Water; hot
      2 tb Granulated sugar
      2 ts Fresh lime juice

MMMMM-----------------------WHIPPED CREAM----------------------------
    1/2 c  Whipping cream; cold
  1 1/2 tb Powdered sugar
      1 pn Green cardamom powder
           - (optional)
 
  Notes:
  
  Use a dollop of Cool Whip or your favorite ice cream on top.
  
  You can add chia, sunflower seeds for extra crunch.
  
  If you do not get rose syrup, use strawberry syrup at the bottom
  layer and for making jelly.
  
  Making Rabdi:
  
  This can be done 1 to 2 days in advance.
  
  Pour evaporated milk whole milk and cardamom pods into a heavy, deep
  bottom pot (preferably non-stick) and put on stove on medium low
  heat. Let the milk cook until it is reduced to half the quantity. You
  will need to stir every few minutes or so, make sure that it does not
  stick to the bottom of the pot. You can scrape the sides as you stir.
  The milk will thicken and change color to pale. After about 30 to 40
  minutes, you will see that the milk is thickened. Put off the stove.
  Pick out and discard the cardamom pods.
  
  Let cool down slightly, about 5 to 8 minutes. Add sugar and mix well.
  Let sit to cool down completely. Once cold, stir in the rose-water.
  
  Refrigerate for at least 4 hours or until ready to use.
  
  Rose Jelly:
  
  This can be done 1 to 2 days in advance.
  
  In a small bowl, add 3 tb water and sprinkle the gelatin on top. Let
  bloom.
  
  Meanwhile, in a small jug or tumbler, mix together hot water, rose
  syrup, sugar, and lime juice. Stir so that sugar has dissolved. Add
  the bloomed gelatin to it.
  
  Let stand at room temperature for 15 minutes to cool down.
  
  Pour into a small square glass dish and refrigerate for at least 5
  hours. Once chilled and set, unmold (by running a sharp knife along
  the edges and tapping the bottom of inverted dish) and using a sharp
  knife cut into squares.
  
  Refrigerate until ready to use.
  
  Whipped Cream:
  
  This can be done 1 day in advance.
  
  In a cold bowl, using a whisk or hand mixer, whip up the cream to soft
  peaks. Add powdered sugar 1/2 tb at a time and whip to incorporate.
  
  Refrigerate until ready to use.
  
  continued in part 2
 
MMMMM
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