ROSOGOLAA STUFF RABDI PANNA COTTA

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ROSOGOLAA STUFF RABDI PANNA COTTA

Description

Cooking Time

Preparation Time :10 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 10 Min

Ingredients

Serves : 4
  • 1 lt milk


  • 1 cup sugar


  • 2 tablespoons vinegar


  • 2 cup thick milk


  • 4 tablespoon milk made


  • 100 gm khoya / mawa


  • 4 tablespoons chopped almond and pistachio


  • 100 gm melted chocolate


  • 2 tablespoons gelatin

Directions

  • First make the rosogolla ☺
  • Heat milk in a heavy bottom pan .
  • When milk start boiling add vinegar and stir well . When curdle the milk switch off the flame and sieve with a thin cloth .
  • Heat sugar and 2 cups of water in a pan . Stir to dissolve the sugar and bring it to a boil.
  • Knead the chena well to make it a smooth dough for 3 - 5 minutes . Take small portion of this and roll to tiny balls.
  • Bring the balls in sugar syrup cover the pot and allow to cook in 10 on medium heat.
  • Rosogolla are ready ☺
  • Now make the Rabri ☺
  • Boil thick milk in a heavy bottom pan over medium flame.
  • When milk starts to boil , reduce flame to low. Add condensed milk and khoya and stir well .
  • Now add chopped almonds and pistachio and mix well .
  • Scrape small cream chunks collected on the side of pan into milk .
  • In a bowl add gelatin and 4 tablespoons of water and micro for 1 minutes .
  • Add gelatin in the rabri and cook for 2 minutes .
  • Add fresh cream and mix well and turn off flame .
  • Let it return to room temperature naturally .
  • Set 1 rosogolla in a center of the panna cotta mould and pour gently in rabri mixture and refrigerator it at least 1 hours .
  • Transfer in a serving bowl and drizzle with melted chocolate and serve chilled ☺☺