Thursday, 15 November 2012


A divine dessert made up of with divine milk.  The cheese balls are soaked in creamy milk that is boiled with loads of pistachios and almonds and with a hint of saffron which is called as rabdi.

Unlike the rasgullas which will be round in shape and soaked in sugar syrup, these rasmalai will be flat in shape and soaked in rich creamy milk.
The preparation is divided into parts.
First part is preparing the flat rasgullas and the second part is preparation of rabdi.

For Rasgullas -
Milk – 2 litres
Vinegar / Lemon juice – up to ½ cup

To make the cheese balls follow the same procedure as we do for rasgullas except making them flat instead of round.

For Rabdi -
Sugar – ¼ cup
Almonds – 10
Pistachios – 20
Saffron  - 1 pinch

To prepare rabdi –

Take 1 litre of milk and boil it until it reduced to 1/2 litre. Add thinly sliced pistachios, almonds and saffron and cook for some more time and remove from the flame.
Squeeze the sugar syrup from the rasgullas and drop them into rabdi.
Chill them before serving. Chillness will enhance the divine taste.

No comments:

Post a Comment