Tuesday, August 9, 2011


On this Friendship day we all college friends decided to have a potluck and I was given a task to make Ras-malai. Initially I started making Ras-malai and I had a thought of making it a bit rich. So I added milk-maid to it. Then I thought I will make Angoori Basundi. But when the mixture thickened, I thought, why not make Angoori Rabdi. But whatever was made was tasting awesome. All my friends complimented me on this.

The next day when I showed picture of this recipe to my colleague, she said this is "Indrabhog". A recipe similar to this, wherein large rasgullas are placed in a plate and this rabdi is poured over it. I liked the name and hence named this dish as 'Indrabhog'. However I did not succeed in finding the recipe of original 'Indrabhog'.

And lastly, this has won BEST DESSERT AWARD in the event Yummy Dessert 4 New Year organised by Ms. Pranati Nath and a runner-up prize in the MasterChef India 2 contest!

Ingredients :

1 litre full fat milk
1 tin condensed milk (1 cup)
2 tspns corn-flour
1/2 to 3/4 cup mix dry fruits (I used cashews and almonds)
1 tspn milk masala
15-20 saffron strings soaked in warm milk
15-20 rasgullas (small size)


Heat milk on low flame
Allow it to cool and refrigerate it overnight
This will bring a thick layer of cream to the milk
Now boil the milk along with the cream in a vessel on low flame
Stir the milk until it is reduced to half

Simultaneouly blanch dry fruits, peel
Cut the dryfruits into small pieces and keep it aside

Now mix corn flour with 2-3 tablespoons of water
Ensure that no lumps are formed in the mixture
Pour the corn flour paste into the boiling milk
Then add condensed milk to the boiling milk
After that add dryfruits, saffron and milk masala to the mixture
Keep stiring the mixture continuously till the mixture thickens

Take rasgullas in a vessel
Squeeze and remove sugar syrup from it
Further, add cold water and again squeeze the rasgullas to make it taste neutral
Then add the rasgullas to the boiling mixture
Allow the mixture to cool
Then refrigerate it for atleast 3-4 hours before serving
Garnish it with saffron or with varkh if available

Notes :

To reduce the milk without much efforts, put a small sized disc inside the vessel.
The disc revolves in the vessel and efforts of stiring the milk manually gets reduced.

Step-wise Pictures :

Sending this entry to the event..Party Treats by Sara's Corner

And to Pranati Nath's event - Yummy Dessert 4 New Year

Masterchef India 2 Contest!


  1. Yummy dessert....and awesome presentation...

  2. So so richhyy creamy loads of nuts so awesome n yumm..n its got a good name..

  3. wow, that looks mouth watering. Very new recipe for me and the name is very tempting. Love the step by step pics. I may actually try it out pretty soon :)

  4. Thank you all for the compliments..

  5. Wow, I'm going to call your Amar. Thank you very much for stopping by my blog and thereby leading me to your space. This is too delicious and I sincerely do hope you get to change your career after seeing this nutty Indra Bhog. simply superb. Best wishes to you and too glad to follow you.

  6. Hello there!

    My first time here...thanks for stopping by....

    Happy to follow you and hope you would also do the same!

    About your question on egg substitute with condensed milk :

    Actually condensed milk is the best substitute for eggs I think: Use half tin condensed milk for every 2.5 cups of flour used in the recipe. This is the measurement I use...

  7. Man my stomach is growling. My mother has got a new recipe thanks to u.

  8. "Oh ho ho", is all I can say presently. Great post.. and the snaps have got my tongue watering!!

  9. wow..yummy..step by steps snaps are really helpful.....so tempting..:) just loved it..:)thanks for sharing the link to my event..:)

  10. Please stop my blog and receive your award for participating in Roundup for Yummy Dessert 4 New Year event.

  11. This is awesome !! I prepared this over the weekend !! Such a great recipe !!



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