Rasgulla
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Rasgulla - A very popular Bengali sweet, which is soft, Juicy & Spongy made from milk and the most popular sweet delicacy in Calcutta as well as rest of India and the world.
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Ingredients
- Milk1kg
- Vinegar-3tbls
- Sugar-1cup
- Water3 1/2cup
- Caradmon3-4
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Instructions
- Making Chennault from milk Bring milk to a boil in a heavy bottom pot. When you see the milk begins to boil, pour the viagar and mix.
- Let the milk curdle. Switch off the stove and leave it for 2 mins. To keep the rasgullas soft, chenna needs to stop cooking immediately which is done by the ice cubes here.
- Line a colander or sieve with a thin cloth. Place the colander over a large bowl. Drain the curdled milk.
- Rinse the cheena under running water to remove the acidic flavor.. Tie up the cloth and hang it for 20 mins to drain excess water.
- Rub the paneer with palm gently and make smooth paste. make small balls and keep aside. Now boil water in a pressure cooker .add sugar and cardamon when boil
- add the paneer balls and put the lid of pressure cooker.when one whistle came slow the fire and keep it for 5 miuntes
- now switch off the gas and let the steamed out fully. open the lid . take rasgulls and again put the sugar water on fire when it becomes thick add rasgulls and chill it in fridge.
Notes
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