Boil till the milk thickens to a little less than half its quantity.
Add sugar and boil the milk for a few more minutes.
Remove from gas and cool completely.
Refrigerate the rabdi.
For the falooda:
Break the falooda into small strands and soak in water for 30 minutes.
Pressure cook the falooda with the water for 10 to 12 minutes, till the water evaporates.
Add sugar, powdered cardamoms and saffron. Mix gently.
When the sugar dissolves and the water from the sugar evaporates, the falooda is ready.
Cool and refrigerate the falooda before serving.
In a fancy ice-cream bowl, put 3 tbsp of falooda and top it with 5 to 6 tbsp of rabdi and some crushed ice.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.