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   MSGID: 35343.fidonet_cooking@1:105/500 2db5bbcb   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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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