Rabdi Rasgulla
A Bengali sweet dish which is quite popular all over India and is relished by people of all ages, Rasgulla is indeed a mouth-watering dessert. An add on of rabdi not only increases its richness but also enhances its taste. Rasgullas, made from chenna are dipped in thick rabdi made by cooking milk for a long time.
Rabdi Rasgulla
A Bengali sweet dish which is quite popular all over India and is relished by people of all ages, Rasgulla is indeed a mouth-watering dessert. An add on of rabdi not only increases its richness but also enhances its taste. Rasgullas, made from chenna are dipped in thick rabdi made by cooking milk for a long time.
Cooking Instructions
- 1
Start by boiling 1 litre of milk. Once boiled, add lemon juice. Stir a bit as the milk starts curdling. Once the chenna is formed, strain it. Pour cold water over the strained chenna to cool it down.
- 2
Transfer the chenna to a plate and mash with your hands till it becomes smooth. From the Chena mixture, squeeze a little amount and make small balls. Keep aside.
- 3
For Rabdi, heat the milk in a kadhai on a low flame till it comes to boil. Simmer and cook till the milk reduces. While scrapping the sides of the pan continously. Add condensd milk and sugar and simmer continuously till the milk thickens. Once it is done. Transfer the rabdi to a plate. Dip the rasgulla in rabdi and keep aside till the rasgulla become soft.
- 4
Cover and cook rasgulla in rabdi and boil for 2 seconds in slow flame. Once it is done. Switch off the flame.
- 5
Once it is done. Transfer to a serving plate and garnish with dry fruits. Rabdi - Ragullah is Ready to serve.
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