Making rabdi, 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 cornflour for thickening and lemon juice to get the required grainy texture. Use readily available rasgullas, squeeze them thoroughly to remove all the sugar syrup

Cooking Time : 10 mins.
Preparation Time : 10 mins.
Serves 4.


3 cups low fat milk
8 rasgullas, cut into halves
tsp lemon juice
1 tsp cornflour dissolved in 1 tbsp low fat milk
4 tsp sugar substitute
A pinch cardamom (elaichi) powder

For the garnish

A few strands saffron (kesar)


1. Soak the rasgullas in water for 1 minute, drain and discard the water.
2. Repeat step 1 for 4 to 5 times, till all the sugar has been removed from the rasgullas. Keep aside.
3. Heat the milk in a non-stick pan and add the lemon juice drop-by-drop stirring continuously to get a grainy texture.
4. Add the cornflour mixture to the milk and mix well. Cook till the mixture thickens.
5. Add the sugar substitute and cardamom powder, mix well and cook for a minute.
6. Remove from flame and keep aside to cool.
7. Add the rasgulla pieces, stir gently and keep refrigerated for at least 1 hour.
8. Serve chilled garnished with saffron.