RASGULLA PHIRNI | How to make RASGULLA PHIRNI

By Rita Arora  |  4th Nov 2016  |  
5.0 from 1 review Rate It!
  • RASGULLA PHIRNI, How to make RASGULLA PHIRNI
RASGULLA PHIRNIby Rita Arora
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

99

1





About RASGULLA PHIRNI Recipe

Unique and tasty dessert for diwali.

RASGULLA PHIRNI is a delicious dish which is liked by people of all age groups. RASGULLA PHIRNI by Rita Arora has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find RASGULLA PHIRNI at many restaurants and you can also prepare this at home. This authentic and mouthwatering RASGULLA PHIRNI takes 10 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then RASGULLA PHIRNI is a good option for you. The flavour of RASGULLA PHIRNI is tempting and you will enjoy each bite of this. Try this RASGULLA PHIRNI on weekends and impress your family and friends. You can comment and rate the RASGULLA PHIRNI recipe on the page below.

RASGULLA PHIRNI

Ingredients to make RASGULLA PHIRNI

  • 8-10 small rasgullas chopped into small pieces
  • 4 tablespoons rice, soaked and ground to a coarse paste
  • 1 litre milk
  • 1/4 tin condenced milk
  • ½ teaspoon green cardamom powder
  • 2-3 drops kewra essence
  • Dry fruits, rasgullas cut into half, chopped cranberries for garnishing

How to make RASGULLA PHIRNI

  1. Heat milk in a non-stick pan and bring it to a boil.
  2. Add rice paste to the milk, reduce the heat and simmer for 3-4 minutes, stirring continuously or until the milk thickens.
  3. Add condensed milk, crushed rasgullas, cardamom powder and continue to simmer till thickens or mixes well.
  4. Remove from heat, cool to room temperature add kewra essence and mix well.
  5. Pour this mixture into bowls, garnish with rasgulla slices, chopped cranberries and dry fruits. refrigerate till set.
  6. Served chilled.

My Tip:

If you want more sweetness, increase the quantity of rasgullas or condenced milk.

Reviews for RASGULLA PHIRNI (1)

Sarika Kumara year ago

Reply
Rita Arora
4 months ago
thank you

Cooked it ? Share your Photo