Angoori Rabdi

Method

1. Heat milk in a deep non-stick pan till it comes to a boil.
2. Soak rasgullas in water for a while in a bowl, drain and squeeze out excess water.
3. Add lemon juice to the boiling milk and stir till it begins to curdle.
4. Add cornflour slurry, stir continuously to avoid lumps. Cook till the mixture thickens.
5. Add jaggery, keep stirring till it dissolves.
6. Turn off heat, add cardamom powder and mix gently.
7. Transfer into a serving bowl, let it cool down to room temperature and add the rasagullas.
8. Chill it in the refrigerator and serve chilled or serve at room temperature.

Additional Tips and Tricks