INGREDIENTS:
Rasgulla if time permits prepare at home from my blog (Rasgulla bengali style), else get it from market.
Milk (1 litre).
Cardamom powder (1 Tsp).
PROCEDURE:
Heat milk in a big vessel and let the cream form a layer above the milk, slowly with the help of spoon move the cream to one side, and again allow the cream to form and again remove it to the walls of pan, repeat the procedure till the milk reduces to less than half, now add rasgolla to the pan and turn the gas to higher mode, now let it boil and as the liquid gets thicken, add cardamom powder and stir well. Now a kheer type of rabri is formed and rasgulla floats in it, gives a great taste. Off the flame and enjoy the dessert.
Rasgulla if time permits prepare at home from my blog (Rasgulla bengali style), else get it from market.
Milk (1 litre).
Cardamom powder (1 Tsp).
PROCEDURE:
Heat milk in a big vessel and let the cream form a layer above the milk, slowly with the help of spoon move the cream to one side, and again allow the cream to form and again remove it to the walls of pan, repeat the procedure till the milk reduces to less than half, now add rasgolla to the pan and turn the gas to higher mode, now let it boil and as the liquid gets thicken, add cardamom powder and stir well. Now a kheer type of rabri is formed and rasgulla floats in it, gives a great taste. Off the flame and enjoy the dessert.
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