Ingredients with Measurements:
- 1 liter full-fat milk
- 1 cup sugar
- 1 cup grated paneer
- 1/2 cup chopped mixed nuts (almonds, cashews, pistachios)
- 1/2 tsp cardamom powder
- 1/4 tsp saffron strands
- 8-10 small rajbhog rasgullas
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Strainer
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the milk on medium heat until it comes to a boil.
2. Reduce the heat to low and let the milk simmer for 30-40 minutes, stirring occasionally, until it thickens and reduces to half its original volume.
3. Add the sugar, grated paneer, chopped nuts, cardamom powder, and saffron strands to the milk and stir well.
4. Cook for another 10-15 minutes until the sugar dissolves and the mixture thickens.
5. Remove the rajbhog rasgullas from their syrup and gently squeeze out the excess syrup.
6. Add the rasgullas to the milk mixture and cook for another 5-10 minutes until the rasgullas are well coated with the milk mixture.
7. Remove from heat and let the rajbhog rabri cool to room temperature.
8. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Medium heat for boiling milk, low heat for simmering milk
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 60g
Protein: 10g
Substitutions for ingredients:
- Grated paneer can be substituted with ricotta cheese
- Mixed nuts can be substituted with any nuts of your choice
- Rajbhog rasgullas can be substituted with regular rasgullas or gulab jamuns
Variations:
- Add a few drops of rose water for a floral flavor
- Use condensed milk instead of sugar for a richer taste
- Add a pinch of nutmeg powder for a warm flavor
Tips and tricks:
- Use full-fat milk for a creamier texture
- Stir the milk occasionally to prevent it from sticking to the bottom of the pan
- Squeeze out the excess syrup from the rasgullas before adding them to the milk mixture to prevent the rabri from becoming too sweet
Storage instructions:
Store the rajbhog rabri in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rajbhog rabri in a microwave-safe bowl for 30 seconds or on low heat on the stovetop until warm.
Presentation ideas:
Serve the rajbhog rabri in small bowls or cups garnished with chopped nuts and saffron strands.
Garnishes:
Chopped nuts, saffron strands, rose petals
Pairings:
Serve the rajbhog rabri with hot jalebis or crispy puris.
Suggested side dishes:
Masala chai or lassi
Troubleshooting advice:
- If the milk mixture becomes too thick, add a splash of milk to thin it out.
- If the rabri becomes too sweet, add a pinch of salt to balance the flavors.
Food safety advice:
Make sure to use fresh ingredients and store the rabri in the refrigerator to prevent spoilage.
Food history:
Rajbhog is a popular Bengali sweet made with rasgullas or gulab jamuns and a creamy milk-based sauce. Rabri is a traditional Indian dessert made by simmering milk for a long time until it thickens and reduces in volume.
Flavor profiles:
Creamy, sweet, nutty, aromatic
Serving suggestions:
Serve the rajbhog rabri chilled as a dessert after a meal or as a sweet treat for special occasions.
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Region: Indian