Rose rasgulla in lauki rabdi Recipe

Cooking Directions

• STEP 1.To make the rose rasgullas, prepare a sugar syrup by boiling water, sugar, and rose water together.
• STEP 2.In a separate bowl, knead chenna (cottage cheese) until smooth and then shape it into small balls.
• STEP 3.Gently drop the chenna balls into the sugar syrup and cook them on low heat until they become soft and spongy.
• STEP 4.Remove the rasgullas from the syrup and let them cool.
• STEP 5.To make the lauki rabdi, grate the bottle gourd and squeeze out any excess water.
• STEP 6.In a pan, heat milk and add the grated bottle gourd. Cook on low heat, stirring occasionally, until the milk reduces and thickens into a rabdi consistency.
• STEP 7.Add sugar, cardamom powder, and chopped nuts to the rabdi and mix well.
• STEP 8.Allow the rabdi to cool.
• STEP 9.To serve, place a few rose rasgullas in a bowl and pour the chilled lauki rabdi over them.
• STEP 10.Garnish with rose petals and chopped nuts.
• STEP 11.Serve chilled and enjoy the delightful combination of flavors and textures.

Cooking Tips

• Make sure to knead the chenna (cottage cheese) well to achieve a smooth texture for the rasgullas.
• Squeeze out the excess water from the grated bottle gourd to prevent the rabdi from becoming watery.
• Allow the rasgullas to cool completely before adding them to the rabdi to prevent them from breaking.
• You can adjust the sweetness of the rabdi according to your preference by adding more or less sugar.
• For added flavor, you can sprinkle some saffron strands on top of the rabdi before serving.

Storage and Serving

• Store the leftover rose rasgulla in lauki rabdi in an airtight container in the refrigerator for up to 2 days.
• Before serving, allow the dessert to come to room temperature or serve it chilled, as per your preference.
• Garnish with fresh rose petals and chopped nuts before serving to enhance the presentation.