- For chocolate bowl melt dark chocolate and pour in silicone mould or give any desire shape. Here I used clean plastic bubble wrap paper . Put it in a small bowl and pour melted chocolate and keep in refrigerator for setting.
- For Instant Rabri In a bowl mix milk powder,condensed milk, rasmalai essence and saffron. Microwave for 2 minutes, stir well after. Microwave for 1 minute,stir well after.Its done, keep it in refrigerator and chilled.
- For mini rasgulla or rasbari make chena or panner from half litter milk. using the palm, start to knead gently. Pinch a small ball sized chenna and prepare smooth crack free balls.
- In a vessel take sugar and water. Now boil the water for 5 minutes or until the syrup turns slightly sticky. Drop in prepared paneer ball keeping the flame on high. cover and boil for 10 minutes or until the size of ball doubles.
- Drain off the rasgulla immediately into ice-cold water to prevent from losing its shape. Cool down everything in refrigerator. Now pour rabri into the chocolate bowl, drop one small rasgulla and serve.
