sweet

Prep time: 25 minutes
Cooking time: 2 hours
Standing time: 10 minutes

You Will Need
1 1/4 cups all-purpose flour
1 teaspoon grated orange rind
1 teaspoon cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup firmly packed light brown sugar
1/4 cup butter or margarine, at room temperature
4 large egg whites
1/2 cup apple cider or apple juice
3/4 cup raisins
1/2 cup shredded carrot
1/3 cup candied cherries, halved, or currants or raisins
1/3 cup chopped candied pineapple, currants, or raisins
1/3 cup pecan halves

Ingredients:

250 gr. of rice
7,5 dl of milk
250 gr. of sugar
3 egg
Rind of lemon q.b.
1 small piece of cinnamon in wood
Cinnamon in dust
salt q.b.

Confection:

Milk is taken to the fire in one pan. When to start to boil joins the sugar, the rice, the salt, the rind of lemon and the small stick of cinnamon. As soon as the rice will be cooked, leaves of the fire and is left to cool a little.
The egg to the part are beaten, are joined after that, to the rice,moved very well and take it to brand fire to cook the egg .
Serves in crosspieces with cinnamon in dust.

Making rabdi is the traditional way, and a time-consuming affair as the milk is simmered on a low flame for a long time to thicken and get its desired texture. I used the quickest way by using cornflour for thickening and lemon juice to get the required grainy texture. Use readily available rasgullas, squeeze them thoroughly to remove all the sugar syrup

Cooking Time : 10 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients :

3 cups low fat milk

8 rasgullas, cut into halves
1/4 tsp lemon juice

1 tsp cornflour dissolved in 1 tbsp low fat milk

4 tsp sugar substitute