Angoori Rabri, Angoori Rabdi

Making rabri, the traditional way, is a time-consuming affair as the milk is simmered on a low flame for a long time to thicken and get its desired texture.


I used the quickest way by using corn flour for thickening and lemon juice to get the required grainy texture.


Use readily available rasgullas, squeeze them thoroughly to remove all the sugar syrup.