RABRIE

Ingredients:

1 litre milk

150-200 gms sugar

a fw strands of saffron

Method:

Heat the milk. Lower the flame and continue to cook, stirring all the time till it is reduced to one fourth its original quantity. Add sugar and stir till it melts. Mix the saffron in lukewarm milk and add to the prepared rabrie. Try serving the Bengali rasogollas with North Indian rabrie.