Doodh Dulari

Doodh Dulari Recipe

Combining the best from East and West, this decadent dessert brings together National’s Vanilla Custard with the inherently desi, ras gulla and rabri. Beware-this one is not for the faint-hearts who wants to trim his/her waistline.

This decadent dessert brings together National’s Vanilla Custard with the inherently desi, ras gulla and rabri.

  • Prepare in: 60 mins

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Ingredients

  • National Fruit Jelly (flavor of your choice) : 1 packet
  • Colored Vermicelli : 1/2 cup
  • Milk : 2 cups
  • Sugar : 4 tablespoons
  • National Vanilla Custard : 2 tablespoons
  • Condensed Milk : half cup, or : to taste
  • Fruit Cocktail (Canned) : 1 cup, drained
  • Fresh Cream : 1 cup
  • Rabri : 1 cup
  • Rasgullay (minis or cut in quarters) : 125 gm

Method

Use either one flavor or a variety of National Jelly. Make as per instructions on the package and cut in small cubes. Keep aside.

In a bowl put the colored vermicelli and pour 1 cup hot water. Let it sit in the water for about 10 minutes; strain and keep aside.

Boil milk in a sauce pan; add sugar and cook until sugar dissolves.

Mix National Vanilla Custard with 4 tbsp of water and add to the milk. Let it come to a boil and simmer for 2 more minutes. It should resemble a thick milk-shake like consistency.

Cool the custard mixture in a bowl; add the remaining ingredients, jelly cubes, and vermicelli. Refrigerate for at least 4-6 hours before serving.

Serve chilled.

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