ROSOGOLAA STUFF RABDI PANNA COTTA

ROSOGOLAA STUFF RABDI PANNA COTTA

Cooking Time

Preparation Time : 10

Cook Time : 60

Total Time : 70

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

  • 01

    First make the rosogolla ☺

  • 02

    Heat milk in a heavy bottom pan .

  • 03

    When milk start boiling add vinegar and stir well . When curdle the milk switch off the flame and sieve with a thin cloth .

  • 04

    Heat sugar and 2 cups of water in a pan . Stir to dissolve the sugar and bring it to a boil.

  • 05

    Knead the chena well to make it a smooth dough for 3 - 5 minutes . Take small portion of this and roll to tiny balls.

  • 06

    Bring the balls in sugar syrup cover the pot and allow to cook in 10 on medium heat.

  • 07

    Rosogolla are ready ☺

  • 08

    Now make the Rabri ☺

  • 09

    Boil thick milk in a heavy bottom pan over medium flame.

  • 10

    When milk starts to boil , reduce flame to low. Add condensed milk and khoya and stir well .

  • 11

    Now add chopped almonds and pistachio and mix well .

  • 12

    Scrape small cream chunks collected on the side of pan into milk .

  • 13

    In a bowl add gelatin and 4 tablespoons of water and micro for 1 minutes .

  • 14

    Add gelatin in the rabri and cook for 2 minutes .

  • 15

    Add fresh cream and mix well and turn off flame .

  • 16

    Let it return to room temperature naturally .

  • 17

    Set 1 rosogolla in a center of the panna cotta mould and pour gently in rabri mixture and refrigerator it at least 1 hours .

  • 18

    Transfer in a serving bowl and drizzle with melted chocolate and serve chilled ☺☺

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