From our kitchen
Rasgulla With Rabri
Gently squeezed rasgullas chilled under slow-reduced rabri scented with cardamom and saffron.
Made with
SWAD Indian Sweets (Canned)
Soft shahi gulab jamuns in saffron syrup and spongy Bengali rasgullas, tinned at peak softness. Warm or chill and serve — festival dessert without the labour, with strong festive and gifting demand across the diaspora.
Explore Indian Sweets (Canned)
At a glance
- Servings: 4–5 servings
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Difficulty: Medium
What you need
Ingredients
- SWAD Rasgulla – 1 tin (1 kg, with syrup)
- Full cream milk – 1 litre
- Sugar – 4–5 tbsp (adjust to taste)
- Cardamom powder – ½ tsp
- Saffron strands – 6–8 (optional)
Method
How to make it
In a heavy-bottom pan, bring milk to a boil, then simmer on low flame, stirring often, until reduced to about ⅓ of its original volume.
Add sugar, cardamom, and saffron; mix well and cook for another 5 minutes.
Let the rabri cool slightly.
Drain SWAD Rasgulla from syrup and gently squeeze to remove excess liquid.
Place rasgullas in a serving dish and pour cooled rabri over them.
Chill for at least 1 hour, and serve.