Saffron Angoori Rabdi – sugar free

Saffron Angoori Rabdi – sugar free


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

Ingredients

3 cups low fat milk
8 rasgullas , cut into halves
1/4 tsp lemon juice
1 tsp cornflour dissolved in
1 tbsp low-fat milk
4 tsp sugar substitute
a pinch cinnamon (dalchini) powder

For The Garnish
a few strands saffron (kesar)


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

Tips
Adding lemon juice drop-by-drop to the milk not only imparts the desired grainy texture but also prevents the milk from curdling.

From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks    

2 thoughts on “Saffron Angoori Rabdi – sugar free

  1. I am not sure if I have tried something like this, but it looks really yummy! Thanks for sharing, Rita. Happy Fiesta Friday!

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