A delightful combination for a party time..!!!
Ingredients:
7 cups whole milk
1/4 cup fresh lemon juice
4 cups water
3 cups sugar
pinch of saffron
- See more at: http://www.playfulcooking.com/dessert/rasgulla-cheese-balls-in-saffron-sugar-syrup/#sthash.2OABY9F8.dpuf
1 ½ liter milk
1 lemon
4 cups water
1 ½ cup sugar
few saffron strands
Procedure:
Step1: Mix lemon juice in bowl of water.
Step2: Boil the milk in a pan over medium heat, stirring occasionally.
Step3: As the milk comes to a boil, add the lemon juice gradually and stir the milk gently.
Step4: Once the milk fat has separated, drain using a strainer line with cloth.
Step5: Wrap the curd in a muslin cloth, and rinse under cold water, and squeeze well.
Step6: Take out the excess water by squeezing the cloth,
Step7: Place on a dry smooth surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
Step8: Make the dough into 12 small balls.
Step 9: Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil. Add saffron strands to the sugar syrup.
Step10: Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
Step 11: Rasgullas should be spongy.
Refrigerate them for some time and Serve them cool.
Note:
7 cups whole milk
1/4 cup fresh lemon juice
4 cups water
3 cups sugar
pinch of saffron
- See more at: http://www.playfulcooking.com/dessert/rasgulla-cheese-balls-in-saffron-sugar-syrup/#sthash.2OABY9F8.dpuf
7 cups whole milk
1/4 cup fresh lemon juice
4 cups water
3 cups sugar
pinch of saffron
- See more at: http://www.playfulcooking.com/dessert/rasgulla-cheese-balls-in-saffron-sugar-syrup/#sthash.2OABY9F8.dpuf
Ingredients:
1 lemon
4 cups water
1 ½ cup sugar
few saffron strands
Procedure:
Step1: Mix lemon juice in bowl of water.
Step2: Boil the milk in a pan over medium heat, stirring occasionally.
Step3: As the milk comes to a boil, add the lemon juice gradually and stir the milk gently.
Step4: Once the milk fat has separated, drain using a strainer line with cloth.
Step5: Wrap the curd in a muslin cloth, and rinse under cold water, and squeeze well.
Step6: Take out the excess water by squeezing the cloth,
Step7: Place on a dry smooth surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
Step8: Make the dough into 12 small balls.
Step 9: Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil. Add saffron strands to the sugar syrup.
Step10: Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
Step 11: Rasgullas should be spongy.
Refrigerate them for some time and Serve them cool.
Note:
- To check if water is squeezed out of the paneer, take a piece of paneer on your palm and rub with your fingers.
- If the ball is very soft you can use little rice flour to make a harder ball.
No comments:
Post a Comment