tasty

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