Rasagulla
Ingredients
½ Litre Milk.
2-3 tbs Lemon
Juice
1 Cup Sugar
2 cups Water
Prepration
Take a heavy
bottomed Vessel add milk and bring it to boil, slowly add lemon juice and the
milk starts to curdle and the way will separate.
Take a muslin
cloth and pour the curdled milk filtering the way completely
Wash it well
in running cold water to remove the lemon smell.
Squeeze the
excess water and hang it aside for 30 mins without disturbing it.
After 30 mins
the paneer would be crumbly in texture.
Now kneed the
paneer till everything comes together to
a smooth dough.
Make small
balls of the dough and keep it aside.
Now place a
pressure cooker on the stove add sugar, water
and allow the sugar to dissolve. Bring it to boil.
Slowly add
the paneer balls to the boiling sugar syrup, place the lid and cook up to 1
whistle and turn off the heat.
Once the
pressure is off remove the lid, the balls will be double in size and becomes
light and springy to touch.
If you feel
the paneer balls are not cooked place the lid and cook it for another 5 mins.
Now the
rasagulla is ready, bring it to room temperature, refrigerate and serve
chilled.
Subscribe to:
Post Comments (Atom)
Posts
0 comments:
Post a Comment