Thursday, 6 December 2012

How To Make Rasgulla

What is your choice when it comes to sweets?

What?............... Rasgullas............... is that what your thinking,

I don’t think you’d find anyone who’d say no to them. Not even the hubby who doesn’t really have a sweet tooth says no to Rasgullas! I made these for a special occasion last week, and here’s a visual treat for you guys as well…

  • 1/2 liter Milk
  • 2 tsp Flour (maida)
  • 1/4 tsp Lemon Juice
  • 1 cup Sugar
  • 1 cup Water
  • 4-5 drops Rosewater Essence
1. Heat milk in a pan and bring it to boil for about 8-10 minutes.

2. When it starts boiling, add lemon juice and wait for the milk to curdle completely.
3. Remove from the heat and let it cool for about 3-5 minutes.
4. Pour over a thin muslin/cotton cloth and tie it with a tight knot. On straining this milk, the curd is obtained is called "paneer". wash paneer well using muslin cloth under cold running water to remove lemon juice flavor.
5. Knead paneer for about 5-7 minutes to make a smooth dough. Add flour and knead again for few minutes.The softness of the rasgulla depends on how well you knead the paneer. The more you knead, the more spongy will be the rasgullas

6. Make smalls of about 1 inch in size (8-10) of the dough and keep aside.
7. Next make sugar syrup. Mix sugar, water, and cardamom powder in a saucepan and bring it to boil.
8. Add paneer balls to the hot syrup on a medium heat and cook for about 15-20 minutes with lid partially covered.
9. Transfer into a serving dish.
10. Refrigerate and serve chilled.

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this is my style of cooking ............Please share your recipe here

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