July 26, 2016

RABRIE (SERVED WITH BENGALI RASOGOLLAS)

Ingredients:
Milk - 1 litre
Sugar - 150-200 g
Few strands of saffron

Method:

  • Heat the milk. Lower the flame and continue to cook, stirring all the time till it is reduced to one fourth its original quantity.
  • Add the sugar and stir till it melts. Mix the saffron in lukewarm milk and add to the prepared rabrie.
Note:
Try serving the bengali rasgullas with north Indian rabrie.

No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0