Bengali Rasgulla Rabri

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, while powdered milk is cost-effective.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar is often cheaper.

chopped nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds are healthier, while dried fruit can be a cheaper alternative.

rabri

🥗Healthier: Greek yogurt

💰Cheaper: condensed milk

Greek yogurt is lower in calories, and condensed milk is often more affordable.

Boil 1kg of milk in a large pot until it comes to a boil.

Add 3 tsp of lemon juice gradually to curdle the milk, stirring gently.

Once the milk curdles, remove from heat and let it sit for a few minutes.

Strain the curds through a muslin cloth to separate the chhena from the whey.

Rinse the chhena under cold water to remove the lemon flavor.

Squeeze out excess water and knead the chhena until smooth and pliable.

Form small balls from the kneaded chhena and set aside.

In a separate pot, combine water and 300 gm of sugar to make a syrup, bringing it to a boil.

Add the chhena balls to the boiling syrup and cook until they double in size, about 10-15 minutes.

Remove the rasgullas and let them cool in the syrup.

In another pot, prepare rabri by boiling 2kg of milk and simmering until it thickens.

Add 1 tsp of green cardamom powder, saffron, and rose petals to the rabri for flavor.

Once the rabri thickens, remove from heat and let it cool slightly.

Serve the rasgullas in a bowl, drenched in rabri, and garnish with almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens