For the rabdi:
1 litre - Milk
7 tbsp - Sugar
For the falooda:
50 gm - falooda
5 tbsp - Sugar
8 - green cardamoms, peeled and powdered
20 strands - saffron, soaked in 2 tbsp hot water
1.5 cups - water.
Sushmita Pandit loves exploring Indian and International cuisine. She also aims at promoting cuisines from Jharkhand, which of late has not come up in the limelight.
Falooda ice cream
Chicken Gizzards and Liver Pepper Fry
Easy Rasmalai with Ricotta Cheese