Rabdi Falooda With Rose Jelly - Sweet Vermicelli Dessert

Ingredients (Makes 2-3 servings)

1 package falooda ( 2 oz, or use vermicelli)
Rabdi, as much as you like (recipe below)
Whipped Cream, as much as you like (recipe below)
Rose Jelly, as much as you like (recipe below)
Rose Syrup, as much as you like
Chopped pistachios or almonds, as much as you like
Chopped fruits, any kind, as much as you like
Soaked basil or chia seeds, as much as you like
For the Rabdi

1 no 12 oz evaporated milk can
1.25 cups whole milk
2 no green cardamom pods
2-4 tablespoon sugar (adjust quantity depending on how sweet you desire)
1.5 tablespoon rose-water
For the Rose Jelly

 3 tablespoon water, room temperature
1.5 tablespoon unflavored powdered gelatin
4 tablespoon rose syrup (easily available in indian/pakistani/middle eastern stores, I use this )
3/4 cup hot water
2 tablespoon granulated sugar
2 teaspoon fresh lime juice
For the Whipped Cream  

1/2 cup cold whipping cream
1.5 tablespoon powdered sugar
pinch 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.
Method

Making Rabdi (This can be done 1-2 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 till 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 30-40 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 5-8 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 till ready to use.

Making the Rose Jelly (This can be done 1-2 days in advance)

In a small bowl, add 3 tablespoon water and sprinkle the gelatin on top. Let bloom.

Meanwhile, in a small jug/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.

Making the 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 tablespoon at a time and whip to incorporate.

Refrigerate until ready to use.

Making Rabdi Falooda

Cook the falooda sev or vermicelli as per package instruction.Let cool completely. Toss the noodles with rose water.Chill for at least 30 minutes.

Start with 1 tablespoon rose syrup at the bottom of a tall glass. Add the chilled faloooda(or vermicelli). Add 2-3 tablespoon of cold rabdi. Top with 1 tablespoon chopped nuts and 1-2 cubes of rose jelly.

Repeat 2-3 times to make a layered dessert. Top with a dollop of whipped cream or ice cream.

Serve chilled.