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Preparation Time : 30
Cook Time : 45
Total Time : 75
milk for rabdi and rasgulla 1 1/2 litre
lemon juice 1 tbsp
sweet potato 250 gms
sugar 5 tbsp
chopped pistachios 2 tbsp
cardamom powder 1/2 tbsp
Boil the milk( for Rasgulla ) and the lemon juice into it.
When it curdle switch off the flame and strain the chhena and wash it in the running water and then hang it in a muslin cloth for about 30 minutes.
In the mean time boil the sweet potato , peel the cover and blend it well by the blender.
Put the milk in a vessel and boil it to half without stirring continuously to make a cream over it. When there is s layer of cream then stir it.
After some time add the blended sweet potato into it and mix it well and add the sugar into it.
In the mean time mash the chhena and make small balls with your hand.
Then the milk becomes slightly thick add the chhena balls into it.
Then add the pistachios and cardamom powder into it.
Cook it for sometime and then switch off the flame.
Now the Rasgulla in sweet potato Randi is ready and chill it for sometime by putting it for sometime in the refrigerator.
Serve it in chilled condition by garnishing with some pistachios.
Enjoy the delicious sweet recipe with your friends and family.
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