This is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgullas. Remember that everything matters in the making of perfect rasgullas -- from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water.
So, follow instructions perfectly and you will end up with praise-worthy rasgullas. Once you get the hang of it, it becomes quite easy and you will be game to make it very frequently!
Rabdi is a perfectly proportioned combination of milk and sugar, thickened in a broad-bottomed vessel. When making rabdi, it is very important to keep scraping the sides of the pan at all times, otherwise the sides will burn.
Moreover, if you forget to scrape the sides, the rabdi will also not become thick as the scraping of sides is what thickens the rabdi. In this book, I have used rabdi to make carrot crÍpes with rabdi and other such delights.