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Photo of Mini chocolate rasgulle in caramel rabri by Rimjhim Agarwal at BetterButter
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Mini chocolate rasgulle in caramel rabri

Oct-29-2018
Rimjhim Agarwal
30 minutes
Prep Time
60 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Mini chocolate rasgulle in caramel rabri RECIPE

A hershey's twist to traditional fastive sweet turn out so

Recipe Tags

  • Veg
  • Medium
  • Diwali
  • West Bengal
  • Dessert

Ingredients Serving: 10

  1. 2 1/2 litre full cream milk
  2. 1 spoon cornflour
  3. 1/2 cup lemon juice
  4. 1/4 Cup Hershey's chocolate syrup
  5. 1/4 cup Hershey's caramel syrup
  6. 2 cup sugar
  7. 4 cup water

Instructions

  1. Mix hershey's chocolate syrup in 1/2 cup milk
  2. Boil 1 litre milk in a pan
  3. Turn the flame on low and let the milk thicken
  4. Stir occasionally
  5. When the milk turn creamy and thick mix hershey's caramel syrup and let switch off the flame
  6. Let it cool on room temperature and keep in fridge
  7. Caramel rabri is ready
  8. Mix hershey's chocolate syrup in 1/2 cup of milk
  9. Put remaining milk in a milkpan
  10. Put on medium flame to boil
  11. Mix chocolate milk
  12. When the milk become chocolaty switch off the flame
  13. Mix lemon juice in 2 spoon of water and mix in chocolaty milk
  14. Let the milk curdle completely
  15. Seive the milk in a thin muslin cloth
  16. Pour 2 cup cold water to extract the sour taste of lemon
  17. Squeeze excess water and hang the cloth for 30-40 minutes to remove excess water
  18. The mixture should be not too much dry and not too much wet
  19. Put the mixture into a plate and mash with palms for 3-4 minutes
  20. Mix cornflour and knead for 5 minutes
  21. Make small balls from the dough without crack
  22. If there are cracks then it need to be mashed more
  23. Boil sugar and water in big pan
  24. Put chocolaty balls in the sugar syrup and cover with a plate
  25. boil on high flame for 5 minutes
  26. Turn the flame low and boil for 15-20 minutes mire
  27. The balls will be double in size then switch off the flame
  28. Let it cool
  29. Dip chocolaty rasgulla in caramel rabri and keep in fridge for 30 minutes
  30. Serve to your guest and family this festive season.

Reviews (1)  

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Reema Garg
Oct-30-2018
Reema Garg   Oct-30-2018

Would love to try this.

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