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Thursday, December 6, 2012

Rasgullas

 Ingredients:

Milk - 1/2 litre
Lemon Juice - 1.5 tbsp
Water - 1 1/2 cups
Icecubes - 4 to 5
Sugar - 3/4 cup
Cardamom powder- A generous pinch
Dry fruits (Optional): Almond, Pista flakes










Procedure:

1.Heat milk, bring it to boil and simmer it.




2.When milk starts boiling, add the lemon juice to the boiling milk and stir. Stir continuously till the whey water clears and the milk curdles form.

 3. Now switch off the stove, add ice cubes and allow it to melt completely.



4.Take a muslin cloth and pour the curdled milk,filtering the whey water completely. Wash it well in running cold water to remove the lemon smell.




 5. Squeeze the excess water and hang it aside for 30mins without disturbing it.

6. After 30mins, the paneer would be crumbly in texture. Now knead it well for 10mins and make small
balls (around 15 for the above mentioned measurements).




7.Heat water in a wide bottomed vessel, then add sugar, cardamom powder and keep stirring till sugar dissolves completely. When the sugar syrup boils and starts bubbling, add the balls slowly one by one and simmer it for 3mins.



(or) Instead of vessel you can also cook them in pressure cooker for one whistle.






8. If the balls in the vessel have become double the size then the recipe and said to be done.
Now dishout them and serve chilled.






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