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Main Ingredients | Small rasogullas |
Cuisine | Uttar Pradesh |
Course | Desserts |
Prep Time | 1.30-2 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Small Rasgulla With Fresh Fruit Rabdi
- 250 grams Small rasogullas
Method
- 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. - 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. - Add three fourths of the almonds and pistachios and cardamom powder.
Add fruits (except pomegrantae) to the rabri. - 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. - 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.
Nutrition Info
Calories | 2236 |
Carbohydrates | 209.8 |
Protein | 97.1 |
Fat | 112.4 |
Other Fiber | Fiber- 22.9gm |
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