Ingrediants |
|
Milk | 4 cups |
Lemon juice | 1/4 cup |
Suger | 11/2 cups |
Water | 41/2 cups |
Method
- Take whole milk in a heavy bottomed vessel . Boil over medium high heat , stirring frequently .
- As the milk comes to boil, add the lemon juice drop wise and stir the milk gently.
- You can see the milk curdles and the green whey water separates out.Turn off the heat.
- Drain the whey using a thin muslin cloth . Rinse the strained paneer under cold water and squeeze well .
- Squeeze the cloth and hang it for 30 minutes .
- Now take the paneer in the bowl . Spread it to fine shreds .
- Knead it for 10 to 12 minutes and make soft smooth dough out of it.
- Divide the dough into small equal sized balls .
- Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil .
- 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 .
- Wait till the pressure goes off and open the lid .
- You can see the rasgulla patties , have expanded to double in size .
- Yummy Rasgullas are ready. Transfer it to a serving bowl and serve .
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