Rashgulla
Main Ingredients:
Milk: 1litre (with full cream)
Water: 600 ml (2 1/2 cups approx)
Sugar : 300 grams or a 1 1/4 th Cup
Lemon Juice: 3 tbsp (2 T spoons for cuddling the Milk 1 tea spoon for sugar syrap
A pinch of cardamom powder
or A few drops of rose essence/ any essence
1. In a vessel, bring the milk to a boil. Reduce the temperature,wait for 2 minutes,now
2 Add a tablespoon of lemon juice to it and mix until the milk curdles.
2. Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates.
3. Switch off the heat and strain the cuddled milk (panner) in a cheese cloth.
4.Wash the panner several times to remove lemon juice under running water Tap
5.now hang the panner holding chese cloth for 20 -30 minutes
6.Now press the panner gently,squeeze gently to remove excess water
7.place the panner in a pate and knead it with your palm (you may use your blender/mixer for just 2-3 minutes) make it as soft dough(at this stage you add 2 -3 t spoons of powdered sugar for better results,we add and get good results too)
8.Make round balls with your palm
9.Now make sugar syrup. Add.Add water to pressure cooker dish
add 150 grams of sugar(half quantity)
10.Boil the water to form sugar syrup
11.Once the water is at boiling point,add 1 t spoon of Lemon juice(this will avoid crystal formation)
11.remove the impurities with spatula (floating on top of syrup)
12.Now add round panner balls into the sugar syrup
13.Cook for 2 minutes on high flame
14.Reduce he flame to medium,close the lid and cook for another 5 minutes or one whistle
15.please don't open the lid till steam reduces completely
16.now you may see that rashgulla balls doubled in size and absorbed much of the syrup
17.make sugar syrup with rest of the sugar and add this sugar to Rashgulla balls
18.keep rashgullas in refrigerator for at least for 8 hours for better result.
19.take hem out after 8-9 hours and enjoy with all your family members
Milk should be full cream ilk
Keep stiring for cuddling the milk
Donot press hardly for making rasgull balls or else you will end up with hard rasgulla without sugar syrup inside
Sugar syrup should be good enough to immerse the rasgulla balls completely
Soft, spongy balls of cottage cheese soaked in chilled sugar syrup.... Nicely made Rasgulla melts in your mouth and leaves you wanting more...always!
Main Ingredients:
Milk: 1litre (with full cream)
Water: 600 ml (2 1/2 cups approx)
Sugar : 300 grams or a 1 1/4 th Cup
Lemon Juice: 3 tbsp (2 T spoons for cuddling the Milk 1 tea spoon for sugar syrap
A pinch of cardamom powder
or A few drops of rose essence/ any essence
Method:
1. In a vessel, bring the milk to a boil. Reduce the temperature,wait for 2 minutes,now
2 Add a tablespoon of lemon juice to it and mix until the milk curdles.
2. Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates.
3. Switch off the heat and strain the cuddled milk (panner) in a cheese cloth.
4.Wash the panner several times to remove lemon juice under running water Tap
5.now hang the panner holding chese cloth for 20 -30 minutes
6.Now press the panner gently,squeeze gently to remove excess water
7.place the panner in a pate and knead it with your palm (you may use your blender/mixer for just 2-3 minutes) make it as soft dough(at this stage you add 2 -3 t spoons of powdered sugar for better results,we add and get good results too)
8.Make round balls with your palm
9.Now make sugar syrup. Add.Add water to pressure cooker dish
add 150 grams of sugar(half quantity)
10.Boil the water to form sugar syrup
11.Once the water is at boiling point,add 1 t spoon of Lemon juice(this will avoid crystal formation)
11.remove the impurities with spatula (floating on top of syrup)
12.Now add round panner balls into the sugar syrup
13.Cook for 2 minutes on high flame
14.Reduce he flame to medium,close the lid and cook for another 5 minutes or one whistle
15.please don't open the lid till steam reduces completely
16.now you may see that rashgulla balls doubled in size and absorbed much of the syrup
17.make sugar syrup with rest of the sugar and add this sugar to Rashgulla balls
18.keep rashgullas in refrigerator for at least for 8 hours for better result.
19.take hem out after 8-9 hours and enjoy with all your family members
Note :
Milk should be full cream ilk
Keep stiring for cuddling the milk
Donot press hardly for making rasgull balls or else you will end up with hard rasgulla without sugar syrup inside
Sugar syrup should be good enough to immerse the rasgulla balls completely
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