- 3 cups low-fat milk
- 8 Rasgullas, halved
- 1 / 4 teaspoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon low fat milk
- 4 teaspoons sugar substitute
- a pinch of cinnamon (dalchini) powder
For garnish
a few strands saffron (kesar)
How to make Angoori Rabdi recipe!
- Saturate rasgullas in water for 1 minute, drain and discard water.
- Repeat steps 1 through 4 to 5 times, until all the sugar is removed from rasgullas. Keep aside.
- Heat the milk in a saucepan and add the lemon juice nonstick drop by drop stirring to get a grainy texture.
- Add cornstarch mixture of milk and mix well. Cook until mixture thickens.
- Add sugar substitute and cardamom powder, mix well and cook for one minute.
- Remove from flame and keep aside to cool.
- Add rasgulla pieces, stir gently and keep refrigerated for at least 1 hour.
- Serve chilled garnished with saffron.
- Tips
- Add lemon juice drip-by-drop to milk not only convey the desired grain texture, but also prevents the milk from running.
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