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RABRIE (SERVED WITH BENGALI RASOGOLLAS)

Ingredients:
Milk - 1 litre
Sugar - 150-200 g
Few strands of saffron

Method:

  • Heat the milk. Lower the flame and continue to cook, stirring all the time till it is reduced to one fourth its original quantity.
  • Add the sugar and stir till it melts. Mix the saffron in lukewarm milk and add to the prepared rabrie.
Note:
Try serving the bengali rasgullas with north Indian rabrie.
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