How to make Angoori Rabri

Angoori Rabri is a very famous and very demanding desert in parties. Here's a recipe for my viewers.
Angoori Rabri

We can use corn-flour for thickening milk and lemon juice to get the required grainy texture. Use readily available rasgullas, squeeze them thoroughly to remove all the sugar syrup.

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings

  • 3 cups low fat milk

  • 8 rasgullas , cut into halves

  • 1/4 tsp lemon juice

  • 1 tsp corn flour (dissolved in milk)

  • 1 tbsp low-fat milk

  • 4 tsp sugar

  • a pinch cinnamon (dalchini) powder


For The Garnish

  • a few strands saffron (kesar)

  1. Soak the rasgullas in water for 1 minute, drain and discard the water.
  2. Repeat step 1 for 4 to 5 times, till all the sugar has been removed from the rasgullas. Keep aside.
  3. Heat the milk in a non-stick pan and add the lemon juice drop-by-drop stirring continuously to get a grainy texture.
  4. Add the corn-flour mixture to the milk and mix well. Cook till the mixture thickens.
  5. Add the sugar substitute and cardamom powder, mix well and cook for a minute.
  6. Remove from flame and keep aside to cool.
  7. Add the rasgulla pieces, stir gently and keep refrigerated for at least 1 hour.
  8. Serve chilled garnished with saffron.


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