INGREDIENTS :-
Milk - 4 cup
Lemon juice - 1/4 cup
Sugar - 1 1/2 cup
Water - 4 cup
METHOD :-
1. Mix lemon juice in half cup of hot water and keep aside.
2. Boil the milk in a heavy bottomed pan over medium heat and keep stirring , make sure milk doesn't burn.
3. As the milk comes to a boil, add the lemon juice and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth.
5. Wrap the curd in a cheese cloth, and rince under cold water, and squeeze well.
6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for a minutes, you should be able to make a firm but smooth ball.
8. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 5 min until the paneer is almost rolls into smooth soft dough.
9. Knead the paneer by dragging the palm of your hand hard on the paneer. If the paneer is too crumbly, add a teaspoon of water.
10. Divide the dough into 12 equal parts and roll them into smooth balls.
11.To make the balls apply some pressure at the first and then release when forming the balls.
12. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
13. 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.
14. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
15. Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
Serve the Rasgullas chilled.
Milk - 4 cup
Lemon juice - 1/4 cup
Sugar - 1 1/2 cup
Water - 4 cup
METHOD :-
1. Mix lemon juice in half cup of hot water and keep aside.
2. Boil the milk in a heavy bottomed pan over medium heat and keep stirring , make sure milk doesn't burn.
3. As the milk comes to a boil, add the lemon juice and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth.
5. Wrap the curd in a cheese cloth, and rince under cold water, and squeeze well.
6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for a minutes, you should be able to make a firm but smooth ball.
8. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 5 min until the paneer is almost rolls into smooth soft dough.
9. Knead the paneer by dragging the palm of your hand hard on the paneer. If the paneer is too crumbly, add a teaspoon of water.
10. Divide the dough into 12 equal parts and roll them into smooth balls.
11.To make the balls apply some pressure at the first and then release when forming the balls.
12. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
13. 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.
14. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
15. Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
Serve the Rasgullas chilled.
No comments:
Post a Comment