Angoori Rabdi

Methods

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