Recipe Contributed By: Soma Prasad, Bengaluru |
Milk – 1 litre
Angoori Rasgulla* – 250 gm
Sugar – 4-5 tbsp
Cardamom powder – ½ tsp
Saffron – 6-7 strands
1. Soak the rasgullas in warm water for 15- 20 min.
2. Boil the milk and reduce it to about 250 ml.
3. Add sugar, cardamom powder and saffron to the reduced milk.
4. Mix well for 3-4 mins till sugar and saffron dissolve properly.
5. Squeeze out the water from rasgullas and add to milk.
6. Angoori rabdi is ready. It can be served warm or chilled.