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Rasgulla In Sweet potato Rabdi

Rasgulla In Sweet potato Rabdi

Cooking Time

Preparation Time : 30

Cook Time : 45

Total Time : 75

Ingredients

Serves 5

  • 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

Directions

  • 01

    Boil the milk( for Rasgulla ) and the lemon juice into it.

  • 02

    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.

  • 03

    In the mean time boil the sweet potato , peel the cover and blend it well by the blender.

  • 04

    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.

  • 05

    After some time add the blended sweet potato into it and mix it well and add the sugar into it.

  • 06

    In the mean time mash the chhena and make small balls with your hand.

  • 07

    Then the milk becomes slightly thick add the chhena balls into it.

  • 08

    Then add the pistachios and cardamom powder into it.

  • 09

    Cook it for sometime and then switch off the flame.

  • 10

    Now the Rasgulla in sweet potato Randi is ready and chill it for sometime by putting it for sometime in the refrigerator.

  • 11

    Serve it in chilled condition by garnishing with some pistachios.

  • 12

    Enjoy the delicious sweet recipe with your friends and family.

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