Servings: 10-12 rasagulla’s
Ingredients:
Content
|
Quantity
|
Comment
|
Full cream milk
|
½ litre
| |
Lime
|
½ small
| |
Sugar
|
1 cup
| |
Water
|
½ cup
|
Method:
Heat the milk and reduce the flame completely. Squeeze lime. Mix well. The milk will start curdling. When the water and milk separates and is clear, strain using a muslin cloth. Squeeze the cloth lightly and hang it for 10 minutes aside so that the water is drained. (This can be used like paneer. To get the shape just place a heavy weight on this cloth and set aside for sometime in fridge. Later cut into pieces.)
Meanwhile, in a cooker, dissolve the sugar in water completely. Reduce the flame completely.
Take the paneer and knead it well in a plate. Form small roundels of equal size. Drop all of them in the sugar syrup. Cover the cooker with the lid and whistle. On medium flame cook till 2 whistles. The rasagulla's will have doubled in size and be fluffy and spongy.
Serve hot / chilled once the pressure is released.
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