Rasgulla in Rabri

Name: Rasgulla in Rabri
Total time: 2100 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 litre full fat cow milk; 2 bay leaves; 4 cardamoms crushed; 8 tbsp sugar; 5 cashew nuts; 5 almonds; 1/2 tsp saffron; 1 pinch orange food colour (optional); 1/4 tsp rose essence; 8 rasgullas

Moumita Nandi @cook_15444364

#masterchef
Any festival without sweet is incomplete. Rasgulla and rabri both are very delicious sweets. When they are combined together, their taste increased two times more. Try this mouthwatering delicious dessert recipe for this new year festival and enjoy with your family and friends.

Moumita Nandi @cook_15444364

Saved

Ingredients

35 minutes

6 servings

1 litrefull fat cow milk
2bay leaves
4cardamoms crushed
8 tbspsugar
5cashew nuts
5almonds
1/2 tspsaffron
1 pinchorange food colour (optional)
1/4 tsprose essence
8rasgullas

Saved

Steps

35 minutes

1

Add 1/2 tsp saffron to 1 tablespoon warm milk, mix and keep aside.
2

Boil the remaining milk in a kadhai/ heavy bottomed big vessel.
3

Add bay leaves and boil by stirring continuously on medium flame.
4

When it is half of it's quantity add sugar and cardamoms crushed.
5

Finely chopped the almonds and cashew nuts and add it to the milk.
6

Boil for 10 minutes by stirring continuously and then turn off the flame.
7

Now scrape out the fat from the sides of the pan and mix in the thick milk.
8

Remove the bay leaves.
9

The rabri is ready. Transfer it into a bowl.
10

Add saffron milk, rose essence and mix well.
11

Mix orange food colour (optional) with 1 teaspoon rabri Add this mixture to this mixture to rabri.
12

Cover and allow to cool completely.
13

Now squeeze out the sugar syrup from all the rasgullas one by one lightly pressing with your hands.
14

Make crumble of 2 rasgullas, add it to the rabri and add the remaining 6 rasgullas whole to the rabri.
15

Keep cover and refrigerate for 2 hours and then serve.