Rus Madhuri
17 March, 2016
chenna rasgulla cut into two,and decorated with chenna and filled with pomegranate seeds.decorated with pista.
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Ingredients
- 500 ml cow's milk
- 1 tbsp lemon juice/a pinch of citric acid
- 1/2 cup sugar
- 1 ½ cup water
- 1 tsp of chopped pista
- pomegranate seeds or cherry to garnish
- few strands of saffron in 2tbsps warm milk
- 2 tbsp powdered sugar
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Instructions
- Heat milk in a pan and let it come to a boil. Add citric acid/lemon juice and stir well. Soon you will see the milk curdling and whey separating.
- Wait till the whey separates well.Remove from heat and using a muslin cloth drain the chenna(curdled milk) from whey.
- Hang the muslin cloth to drain excess water for half an hour. Remove and put on a plate. Cover with another plate and put a heavy object to drain any remaining liquid for about half an hour.
- Take out the chenna and knead with the heel of your palm till smooth and reaches dough consistency. Make6round or oval shapes out of 3/4th of the kneaded chenna and keep remaining aside.
- take sugar and water in a pressure cooker and as the syrup comes to a rolling boil, lower the chenna balls . Put the lid on and cook on medium heat for 6 -7whistles. Allow the heat to dissipate naturally and take out the cooked chenna balls.
- To the remaining kneaded chenna,. add powdered sugar, saffron infused milk ,blend till smooth.It should be of diluted consistency.Fill this mixture in piping bag.
- Cut the chenna balls into half.Pipe chenna mixture around the half of ball ,as shown in image.Garnish with pomegranate seeds, or cherry and chopped pista. Rus madhri is ready.
Notes
serve cold.
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