Rasgulla In Sweet potato Rabdi

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Rasgulla In Sweet potato Rabdi


Cooking Time

Preparation Time :30 Min

Cook Time : 45 Min

Total Time : 1 Hr 15 Min


Serves : 5
  • 1 1/2 litre milk for rabdi and rasgulla

  • 1 tbsp lemon juice

  • 250 gms sweet potato

  • 5 tbsp sugar

  • 2 tbsp chopped pistachios

  • 1/2 tbsp cardamom powder


  • 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.