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Main Ingredients | Rasgullas |
Cuisine | Indian |
Course | Desserts |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Rasgulla Phirni
- 40 small Rasgullas
Method
- Heat milk in a deep non-stick pan. Drain and coarsely grind rice with a little water and add to the milk. Cook, stirring continuously.
- Add green cardamom powder and mix. Cook till the rice is cooked and the phirni thickened. Add sugar and mix till all the sugar dissolves. Put 10 rasgullas in each of 4 kasores (earthenware bowls). Pour the phirni over them.
- Garnish with almonds and pistachios.
- Cool down to room temperature and then chill in a refrigerator before serving.
Nutrition Info
Calories | 1295 |
Carbohydrates | 92.3 |
Protein | 101.3 |
Fat | 51.1 |
Other Fiber | 0.1 |
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