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| 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
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.
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