Dry Fruit Gola

Rainbow colors on your plate! Isn’t that amazing to see? So many colors on your plate like Blue, red, yellow, green, and orange, to please you! Eating golas in a summer is a treat; it gives you relief from the hot sun. The crushed ice, immersed in sherbet, is worth eating. With rose, mango, khus, cola, and orange, you have a variety of flavors in your plate. And, the malai on top of the crushed ice is yummy!



Prep time: 10 min

Cooking time: 20 min

Serves: 4



  • 3 cups milk
  • 1/2 cup sugar
  • 3/4 cup grated mawa

Other Ingredients

  • 8 cups ice cubes
  • 6 Tbsp pineapple syrup
  • 6 Tbsp chopped (cashew nuts, raisins and pistachio)
  • 4 Tbsp rose syrup
  • 4 Tbsp mixed fruit syrup
  • 4 Tbsp cola syrup
  • 4 Tbsp mango syrup
  • 6tsp mawa (grated)


How to make the Rabdi?

  • Boil milk in a pan and add sugar. Simmer the milk, till half of its quantity gets dried. Keep stirring the milk while you keep it on low flame; otherwise, it can stick to the bottom of the pan.
  • Add mawa and mix well. Simmer the milk for 2-3 minutes more. Keep stirring the milk.
  • Keep this mixture in the refrigerator until it is cool.


  • Crush two cups of ice till fine.
  • Put down the crushed ice in a larger glass and unmold.
  • Now pour the pineapple syrup over the crushed ice.
  • Pour 2 Tbsp mawa and rabdi, evenly over the crushed ice.
  • Pour 1 Tbsp of each: cola syrup, orange syrup, rose syrup, kachchi kairi syrup, and mixed fruit syrup.
  • Garnish with nuts all over the ice and serve immediately.

My tip:

If you don’t have an ice crushing machine, lay the ice cubes on a clean towel. Fold the other half part of the towel. Use a rolling pin to crush the ice coarsely.