Angoori Rabdi

About Angoori Rabdi

Ingredients

• Low fat milk 4 cups
• Small rasagullas a few
• Lemon juice 2 tsps
• Cornflour slurry 2 tsps
• Palm jaggery, grated 2 tbsps
• Green cardamom powder 1 tsp

How to Make Angoori Rabdi (Stepwise Photos)

Method

1. Heat milk in a deep non-stick pan till it comes to a boil.
2. Soak rasgullas in water for a while in a bowl, drain and squeeze out excess water.
3. Add lemon juice to the boiling milk and stir till it begins to curdle.
4. Add cornflour slurry, stir continuously to avoid lumps. Cook till the mixture thickens.
5. Add jaggery, keep stirring till it dissolves.
6. Turn off heat, add cardamom powder and mix gently.
7. Transfer into a serving bowl, let it cool down to room temperature and add the rasagullas.
8. Chill it in the refrigerator and serve chilled or serve at room temperature.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps