Rasgulla

RASGULLA

Ingredíents:

Milk: 2 cups
Water: 1 and 3/4 cup
Sugar : 1 cup
Lemon Juice: 1 and half tbsp
A pinch of cardamom powder

Method:

1. In a vessel, bring the milk to a boíl. Add a tablespoon of lemon juíce to ít and míx untíl the mílk curdles.

2. Keep stírríng and then add the remaíníng lemon juíce. Keep stírríng untíl the whey completely separates.

3. Swítch off the heat and straín the paneer (cottage cheese) ín a muslin cloth.

4. Wash the paneer wíth fresh water to wash away the sourness of the lemon.

5. Bríng the edges of the cloth up and tíe ít together. Squeeze the excess water and hang the cloth above the sínk for 30 mínutes.

6. Knead the paneer to make a smooth plíable. Kneadíng the paneer ís very ímportant. Knead ít for 10 mínutes.

7. Dívíde the paneer dough ínto equal síze small portíons and shape each portíon ínto a smooth round ball.

8. In a wíde vessel, add the sugar and water and allow the sugar to melt.

9. Now reduce the heat to medíum flame and add the rasgullas carefully.

10. Cover wíth a líd and cook for 10 -15 mínutes. Open the líd occasíonally.

11. Then swítch off the flame and let them cool completely.

12. Refrígerate ít and serve chílled.

CHECK ALSO

 RASMALAI

KAJU KI BARFI

ICE CREAM CHEESE CAKE

COCONUT COOKIES

KAJU PISTE KI BARFI

Kaju Piste ki Barfi

Ingredients : 

1) 200 grm Cashew nuts (powdered)
2) 200 grm Pistachio (powdered)
3) 150 grm Sugar

Recipe:

1) make Chashni (syrup) :
put 150 grm of sugar in a non stick pan and a half cup of water,
cook it until become a thick syrup (ek taar ki chashni).

2) mix 200 grm powder of Cashew nuts(Kaju) with half of the syrup and keep mixing on low flame for a half minute then make a dough and flatten it like a chapati.

3) do the same as part 2 in with 200 grm Pistachio.

4) bring the layers one on another, sprinkle chopped dry fruits and desiccated coconut from above.

5) refrigerate it for one hour and then cut it into the pieces to serve !