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Angoori Rabri, Angoori Rabdi
Tarla Dalal
06 December, 2024
Table of Content
I used the quickest way by using corn flour for thickening and lemon juice to get the required grainy texture.
Use readily available rasgullas, squeeze them thoroughly to remove all the sugar syrup.
Tags
Preparation Time
10 Mins
Cooking Time
10 Mins
Total Time
20 Mins
Makes
4 servings
Ingredients
Main Recipe
3 cups low fat milk
1/4 tsp lemon juice
1 tsp cornflour dissolved in 1 tbsp
1 tbsp low fat milk
4 tsp sugar substitute
a pinch cinnamon (dalchini) powder
For The Garnish
a few saffron (kesar) strands
Method
- Soak the rasgullas in water for 1 minute, drain and discard the water.
- Repeat step 1 for 4 to 5 times, till all the sugar has been removed from the rasgullas. Keep aside.
- Heat the milk in a non-stick pan and add the lemon juice drop-by-drop stirring continuously to get a grainy texture.
- Add the cornflour mixture to the milk and mix well. Cook till the mixture thickens.
- Add the sugar substitute and cardamom powder, mix well and cook for a minute.
- Remove from flame and keep aside to cool.
- Add the rasgulla pieces, stir gently and keep refrigerated for at least 1 hour.
- Serve chilled garnished with saffron.
Angoori Rabri, Angoori Rabdi recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 301 cal |
| Protein | 10.9 g |
| Carbohydrates | 38.7 g |
| Fiber | 0.2 g |
| Fat | 8.4 g |
| Cholesterol | 20 mg |
| Sodium | 100.8 mg |
Click here to view Calories for Angoori Rabri, Angoori Rabdi
The Nutrient info is complete
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March 13, 2025, midnight
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