How to make Small Rasgulla With Fresh Fruit Rabdi -

Fresh Rasgulla dumplings served with fruit and rabri mixture and served chilled.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Small rasogullas (छोटे रसगुल्ले ),

Cuisine : Uttar Pradesh

Course : Desserts

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Small Rasgulla With Fresh Fruit Rabdi

Small Rasgulla With Fresh Fruit Rabdi Recipe Card

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The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Small Rasgulla With Fresh Fruit Rabdi Recipe

  • Small rasogullas 500 grams

  • Milk 3 cups

  • Sugar 2 tablespoons

  • Rose water 1/2 teaspoon

  • Green cardamom powder 1 teaspoon

  • Almonds blanched and sliced a few

  • Pistachios blanched and sliced a few

  • Apple cubed 1

  • Chikoos cubed 2

  • Bananas cubed 2

  • Fresh cherries destoned 10

  • Pomegranate pearls 2 tablespoons

  • Silver warq for garnish

Method

Step 1

Bring the milk to the boil then cook slowly on low heat for at least two hours. Stir frequently and let the cream thicken at the edge of the pan.

Step 2

Add the sugar and stir until the milk is less than quarter the original amount. Scrape the cream formed on the sides back into the milk.

Step 3

Add three fourths of the almonds and pistachios and cardamom powder. Add fruits (except pomegrantae) to the rabri.

Step 4

To reduce the sweetness of the rasgullas, heat a little water and put the rasgullas in it. Let it simmer for two to three minutes, then strain. Allow to cool.

Step 5

Add the rasgullas to the fruit and rabri mixture and mix with a light hand. Add a little rosewater, sprinkle with remaining almonds, pistachios and pomegranate and serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.