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Preparation Time : 10
Cook Time : 60
Total Time : 70
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
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 ☺☺
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