Angoori Rabdi Recipe

Ingredients

• 3 cups low-fat milk
• 8 Rasgullas, halved
• 1 / 4 teaspoon lemon juice
• 1 teaspoon cornstarch dissolved in 1 tablespoon low fat milk
• 4 teaspoons sugar substitute
• a pinch of cinnamon (dalchini) powder

For garnish
a few strands saffron (kesar)


How to make Angoori Rabdi recipe!

• Saturate rasgullas in water for 1 minute, drain and discard water.
• Repeat steps 1 through 4 to 5 times, until all the sugar is removed from rasgullas. Keep aside.
• Heat the milk in a saucepan and add the lemon juice nonstick drop by drop stirring to get a grainy texture.
• Add cornstarch mixture of milk and mix well. Cook until mixture thickens.
• Add sugar substitute and cardamom powder, mix well and cook for one minute.
• Remove from flame and keep aside to cool.
• Add rasgulla pieces, stir gently and keep refrigerated for at least 1 hour.
• Serve chilled garnished with saffron.
• Tips
• Add lemon juice drip-by-drop to milk not only convey the desired grain texture, but also prevents the milk from running.