Tricolour Rasmalai with Falooda | How to make Tricolour Rasmalai with Falooda

By Daisy Gahle  |  16th Aug 2016  |  
4 from 1 review Rate It!
  • Tricolour Rasmalai with Falooda, How to make Tricolour Rasmalai with Falooda
Tricolour Rasmalai with Faloodaby Daisy Gahle
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About Tricolour Rasmalai with Falooda Recipe

Its a sweet dessert made of thickened milk and cheese balls dipped in it. And falooda along gives a great combination. Its served chilled with dry fruits in it.

Tricolour Rasmalai with Falooda is one dish which makes its accompaniments tastier. With the right mix of flavours, Tricolour Rasmalai with Falooda has always been everyone's favourite. This recipe by Daisy Gahle is the perfect one to try at home for your family. The Tricolour Rasmalai with Falooda recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Tricolour Rasmalai with Falooda is 30 minutes and the time taken for cooking is 120 minutes. This is recipe of Tricolour Rasmalai with Falooda is perfect to serve 3 people. Tricolour Rasmalai with Falooda is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Tricolour Rasmalai with Falooda. So do try it next time and share your experience of cooking Tricolour Rasmalai with Falooda by commenting on this page below!

Tricolour Rasmalai with Falooda

Ingredients to make Tricolour Rasmalai with Falooda

  • For the thickened milk: Milk 1 1/2 litre
  • sugar 1/2 cup
  • Some kesar stands and green cardamon powder for a nice fragrance
  • Orange colour - a pinch
  • For the Rasgulla : Cow's milk - 2 kg
  • Tartaric powder - 2 pinches
  • For the sugar Syrup: Water 2 cups
  • sugar - 1 cup
  • For Falooda Sev : cornflour - 1/2 cup
  • sugar - 1/2 tbsp
  • water - 1 1/4 cup
  • Green colour a pinch
  • Some dry fruits of your own choice. I added pistachios and almonds.

How to make Tricolour Rasmalai with Falooda

  1. Boil the milk. After every boil reduce the flame to low. Let it reduce to 1/4 of its quantity. Keep stirring continuously so that milk does not stick at the bottom.
  2. Add saffron, cardamom powder. When the milk is ready put half a cup aside of it to dip the rasgullas for white colour and add orange colour to the remaining milk. After it is ready let it cool and then refrigerate.
  3. Now make paneer by adding milk in a pan and let the milk boil. Then add tartaric powder.
  4. The milk will curdle. And strain it in a cheese cloth. Soft paneer is ready. Now mash it with hands for 7-10 minutes until it becomes very soft so that soft balls can be made.
  5. Make the flat balls. Add these in the syrup of sugar made by adding sugar into water. When these gets double in size. Cool them, squeeze extra syrup and add it to the white thickened milk kept aside for dipping the balls. Keep in the refrigerator.
  6. Now for the falooda sev. Take a pan add cornflour, sugar, green colour and water. Keep stirring until it gets thick enough. Now take a sev maker and the put the mixture in it. And start making the sev but put it in the cold chilled water. Keep in the refrigerator.
  7. Now its time to assemble just before serving. Take a serving dish. Add the orange coloured thickened milk rasmalai first. Then chenna balls will be dipped in white thickened milk.
  8. At last add the falooda sev and garnish with pistachios , almonds. The chilled tricolour rasmalai with falooda is ready.

Reviews for Tricolour Rasmalai with Falooda (1)

Rewa Chadha2 years ago

hmmm sounds interesting.want to give it a try, but not sure as 2 whether I will be able to make. Can this dish be made in a SINGLE COLOUR ?