Rasgulla Rabdi

I have made rasgullas at home many times but never posted it here in my space. The reason being I always end up making them using raw sugar and so the end product is not visually appealing, so to say. That doesn't stop any of us in polishing it off in an evening!!

When I saw this combo in the list compiled by Srivalli, I grabbed the opportunity to showcase these beauties which we adore!  The rabdi was a bonus :). This is the third combo that I have chosen to post for day 3 week 2 of BM #30. 

I have chosen to make a low fat version but feel free to use full fat milk and condensed milk and/or heavy cream for the rabdi.

Ingredients - 

For Rasgulla - 
Milk 4 cups
Lime juice 1/4 cup
Water 3 cups
Sugar 1 cup

For Low Fat Rabdi - 
Milk Powder 3/4 cup (Low fat)
Milk 1 1/2  cups (divided use)
Sugar 2-3 Tbsp
MTR Badam Powder 1 Tbsp (Optional)Saffron a pinch (Optional - I didn't use)
Cardamom Powder 1/4 tsp
Nuts of your choice for garnish

Rasgulla Rabdi

Method Of Preparation -

To Make Rasgulla - 
Boil milk in a pan, gradually add the lime juice and keep the flame to low. Remove from fire when the milk solids separate from the whey.

Line a cheese cloth in a colander and collect the milk solids (paneer) draining out the whey.

Wash the paneer to remove the lemony taste.

Squeeze out the liquid from the paneer and the best way to do it is to put a heavy object on the cloth wrapped paneer and placing it in an incline while letting the whey drain out.

After about 30-40 min, the paneer is ready to use.

Knead the paneer to make a smooth dough. Pinch 12-14 equal portions and roll them into smooth balls without any cracks.

In a pressure cooker, add 3 cups of water and 1 cup of sugar and let it come to a boil.

After the sugar solution comes to rolling boil, gently drop the paneer balls, cover and let them cook under pressure for about 15 min or up to 1-2 whistles.

Once the pressure is gone, remove from the cooker and refrigerate for a few hours.


To Make the Low fat Rabdi - 
In a microwave safe bowl, add the milk powder and about 3/4 cups of milk and whisk well.

Cook in the microwave in 30 sec intervals until it resembles khoya. It took me about 6-7 min.

Add sugar, cardamom powder, badam powder (if using), and the remaining milk. Cook for 4-5 min and let it cool.

Blend it smooth and let it chill for an hour.

Assembling Rasgulla Rabdi - 
Squeeze out the sugar solution from the rasgullas and place in a serving bowl.

Pour the Rabdi over the rasgullas and garnish with the nuts of your choice.

Serve it chilled for a delightful dessert!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.

Preparation Time 40 min + cooling time 2-3 hours
Makes 12-14
Posted by Harini R on Friday, July 12, 2013


  1. Srivalli Says:
  2. How delicious Harini, I was hoping somebody would pick up this combo and show us how it looks, that's really fantastic presentation...I have always made rasmalai, though rasagullas are the same, never made just that..this surely looks worth the efforts to use the excess channa..enjoyed your combos very much!

  3. I have this dish at my space too. Check it out.

  4. Unknown Says:
  5. Now you are making me change my list for this combo theme. fantastic, looks so tempting.

  6. who can stop with just one...ah am loving this

  7. Unknown Says:
  8. Wowww... looks so rich and delicious. Yummy!!

  9. awesome and lip smacking.

  10. I am very hesitant with Bengali sweets..you tempted me to try..looks super duper.

  11. Akila Says:
  12. omg... just drooling here... lovely rasgullas in rabdi...

  13. divya Says:
  14. Ah! totally loved it. Mouth watering indeed :)

  15. Pavani Says:
  16. Oh my, that combo looks divine.. I wish I could have a bowl of those right now :-) Lovely and tempting clicks.

  17. So delicious and i love your lovw fat version of the rabdi! So quick to make. Bookmarking the recipe!

  18. preeti garg Says:
  19. Look so divine and tasty, personally i'm big fan of sponge rasgulla..

  20. sushma Says:
  21. Lovely combo. Looks heavenly

  22. the first photo is so inviting

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