RASGULLA RABRI PUDDING

This Mango Rabri with Rasgulla is an  extravagantly rich dessert with a delicious twist to enjoy the evergreen – Roshogolla.

Isn’t it something innovative ? Rasgulla Rabri pudding is a fusion dessert where the soft and spongy rasgullas are loaded over the Delicious Mango Rabri .I always prefer to use mini heart shapes in my recipes so heart shape rasgullas for this type of pudding. The flavor is much more unique and very quick to prepare if your guests are at your door step .

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Check out my MANGO RABRI Mango rabri and Rasgulla RASGULLA recipe for this .

INGREDIENTS:

  • 5,6 Rasgullas
  • 1 cup mango rabri
  • 1 tbsp pistachio
  • Mango chunks for decoration

INSTRUCTIONS:

  1. squeeze the rasgullas, cut into half and keep aside.
  2. Pour mango rabri in your plate, arrange rasgullas .
  3. Refrigerate for 1-2 hours. While serving, garnish with chopped pistachio and mangoes . Serve chilled !
     
     

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MANGO RABRI

Mango rabri recipe, an easy to make, traditional Indian dessert prepared with reduced milk, mango puree and fragrant saffron that is bursting with fruity summer flavors.

INGREDIENTS:

  • 1-litre milk
  • 100 gms sugar
  • 1/4th tsp cardamom powder
  • Few strands of saffron (soaked in milk)
  • 1 cup mango puree
  • Pistachio and almond shavings

INSTRUCTIONS:

  1. Take a heavy bottom pan and add milk to it. Bring the milk to a boil.
  2. Soak saffron in 2 tbsp milk and keep aside.
  3. Lower the heat to medium-low and keep stirring and scraping the sides of the pan after every 10-12 minutes.
  4. Cook the milk for 1/2  hours, until it is reduced to a quarter.
  5. Add sugar, saffron soaked in milk and rose water and cook for another 3-4 minutes.
  6. Pour the rabri in earthen pots for more flavour or else just transfer in a serving bowl.
  7. For the Mango Rabdi puree Mangoes  with 1 tsp icing sugar in processor. Mix this puree in the rabdi mixture. Garnish with chopped Mangoes , pistachio shavings and serve.
     

     

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RASGULLA

“Loved by all, this traditional Bengali sweet Rasgulla has soft and spongy balls made of fresh paneer and dipped in sugar syrup. You just cannot resist have more than one!

INGREDIENTS:

  • 2 Litre low fat milk (Refrigerated overnight, boiled
  • 1/4 cup lemon juice (mixed in 1/4 cup water)
  • 1 tsp refined flour (maida) or semolina
  • 4 cups thin sugar syrup (flavored with cardamom or rosewater or kesar )

INSTRUCTIONS:

  1. Remove whatever cream that forms over the milk.
  2. Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.
  3. Does not matter if you do not use up the whole solution.
  4. Shut off the heat and leave mixture to rest for 5 minutes.
  5. Drain off water and leave the paneer in a colander for at least 4 hours.
  6. Mash paneer very smooth (no grains).
  7. Add the flour/semolina and mash some more.
  8. Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time.
  9. I am a big  fan of heart shape so make heart shape rasgullas .
  10. I just flattened the balls and make heart shape using cookie cutter .wp-16252098377837765628067746294642.jpg
    The size of this balls  will increase to almost double after boiling in sugar syrup, so remember to make smaller sizes than the rasgullas to end up as.
  11. When it comes to rolling boil, gently drop prepared balls in it. Just put the lid over cooker, do not use whistle.
  12. After about 5 minutes, remove the lid and stir it gently with a spatula.
  13. Again cover it with lid and let it boil over medium-high flame for 7-8 minutes, stir it gently once in between. Remove lid and turn off the flame.
  14. The size of balls has increased to almost double and they are spongy too. They will shrink a little after turning off the flame but it is normal. (If it shrinks too much then its an indication that something has gone wrong)
  15. Transfer them to a large bowl. Cool completely, add crushed pistachios on top and refrigerate rasgulla in syrup until ready to serve !
     
     

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RABRI

The taste of slow-cooked rabdi with lachchas of malai is heaven, and trust me nothing can beat the flavour of it.

Basically rabri is thickened sweetened milk having layers of malai or cream in it. its flavored with cardamoms, saffron with the addition of dry fruits like almonds and pistachios. 

The preparation is easy but takes time. Milk is continuously simmered and reduced on a low flame till it reaches a semi thick consistency.

INGREDIENTS:

  • 1-litre milk
  • 100 gms sugar
  • 1/4th tsp cardamom powder
  • Few strands of saffron (soaked in milk)
  • Pistachio and almond shavings

INSTRUCTIONS:

  1. Take a heavy bottom pan and add milk to it. Bring the milk to a boil.
  2. Soak saffron in 2 tbsp milk and keep aside.
  3. Lower the heat to medium-low and keep stirring and scraping the sides of the pan after every 10-12 minutes.
  4. Cook the milk for 1/2  hours, until it is reduced to a quarter.wp-16246417948364848100690556667365.jpg
  5. Add sugar, saffron soaked in milk and rose water and cook for another 3-4 minutes.
  6. Pour the rabri in earthen pots for more flavour or else just transfer in a serving bowl.
  7. Either serve hot or chill in the refrigerator for a few hours before serving.

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SHAHI MANGO PANEER KHEER

Mangoes being in the season, pretty much going in everything and so I made space for sweet mangoes in creamy and nutty paneer Kheer and what can I say about this makeover, Shahi Mango Paneer Kheer turned out marvellous, the creamy kheer turned into an alluring dessert. Mangoes, saffron, nuts and thickened creamy milk works so well with each other and definitely blends and creates a sweet and soothing harmony between flavours!.

Shahi Mango Paneer Kheer became definitely one of my favourite desserts. This dessert of mine is with little variation. During most of the celebrations Paneer Kheer is served and happily devoured by young and old.

INGREDIENTS:

  • 1 cup paneer – grated
  • 3 cup whole milk
  • 1 cup single cream
  • 3 cup mango pulp
  • 1 cup sugar
  • 8-10 saffron threads
  • 1/4 cup nuts chopped
  • 1 cup cut mango pieces
  • Pinch cardamom powder

INSTRUCTIONS:

  1. In a heavy bottom pan or kadai combine milk and sugar.
  2. Bring it to boil and simmer for 10 minutes.
  3. Add cream and simmer for another 8-10 minutes.
  4. Now add grated paneer and cook the kheer for another 7-8 minutes or until it gets thicken.
  5. Add cardamom powder, saffron threads and half amount of nuts.
  6. Let it cool completely and chill about an hour in the refrigerator.
  7. Once chilled add mango pulp and mix well.
  8. Once again chill for at least 2 hours.
  9. When ready to serve, take out in a serving bowl and garnish with the mango pieces, nuts slivers and rose petals and chopped mangoes.

NOTES;

 
  • I have used Alphonso mango pulp, but you can use any variety .
    If your whole milk has a higher content of fat, you may leave the cream. 
     
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RABRI MALPUA

Malpua is an Indian dessert made for special occasions! Fried pancakes flavored with fennel and cardamom are dunked in a sugar syrup.

An exotic pancake dessert snack which is hugely popular for the combination of malpua with rabri.

basically the batter of malpuva recipe varies to region to region and it is prepared with khoya, rabri, evaporated milk, normal milk and even with fruits like banana, pineapple and mangoes. 

this is a simpler version of malpura recipe and in this recipe i have used normal milk and mixed with all-purpose flour or maida

i have used the milk to combine with maida, rava to form thin batter which is then poured into hot ghee or oil. later it is then dipped in sugar syrup which gives it a crunchy and crispy texture.

I made this recipe with pure amrutam ghee .

INGREDIENTS:

  • Sugar Syrup
  • 1 cup granulated white sugar 200 grams
  • 3/4 cup water 6 oz/180 ml
  • 4 green cardamoms
  • few saffron strands
  • 1 teaspoon lemon juice

  • Malpua
  • 1 cup all purpose flour
  • 1 teaspoon fennel seeds slightly crushed
  • pinch salt
  • 1.5 cups milk (use warm milk)  more as needed to make thick pouring consistency batter
  • oil or ghee for frying

INSTRUCTIONS:

  1. Malpua
  2. 1 cup all purpose flour
  3. 1 teaspoon fennel seeds slightly crushed
  4. pinch salt
  5. 1.5 cups milk (use warm milk)  more as needed to make thick pouring consistency batter
  6. oil or ghee for frying
  7. Make the sugar syrup
  8. Make the sugar syrup by mixing 1 cup sugar with 3/4 cup water in a pan. Switch on the heat on medium, add crushed cardamom pods and saffron strands.
  9. Let the sugar dissolve, this take around 2-3 minutes. Once the sugar dissolves,  add lemon juice and let the syrup simmer for around 3 minutes more until it becomes sticky.
  10. Don’t look for any string consistency here, simply make the syrup sticky and you will be fine. Remove pan from heat and set aside.
  11. Make the malpua
  12. To make the batter for the malpua, add flour, Add crushed fennel seeds, sugar, pinch of salt and pinch of baking powder and mix well.
  13. Start adding warm milk, little by little and whisk to form a smooth batter. The batter should have no lumps. It should be a thick batter of pouring consistency.
  14. If your looks very thick, add more milk to have a pouring consistency. Let the batter rest for 15 to 30 minutes.
  15. Heat enough oil or ghee in a wide pan on medium heat. You don’t need to submerge the entire malpua in oil. Pour a small ladle full of batter into the hot oil. The batter will form a round shape on its own, you don’t need to shape it. I filled with pan with oil and then added 2 tablespoons ghee to it. You can fry entirely in ghee.
  16. Lower the heat to low-medium and fry the malpua until golden brown from both sides. When you are frying one side, splash oil over the other side (which isn’t dipped in oil) with a spatula so that it gets little cooked too at the same time. Flip and then completely fry the other side.
  17. Remove the malpua from oil carefully, drain the oil.
  18. Dip the malpua in prepared sugar syrup (make sure sugar syrup is warm, if its cold just place the sugar syrup pan on low heat to warm it up before soaking the malpua). Soak each side for 30 seconds.
  19. Remove malpua from the sugar syrup and place on serving plate. Garnish with nuts, edible silver leaves (optional) and serve warm.
  20. Served with rabri .My rabri recipe is here STRAWBERRY RABDI
     
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