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Bengali Rasgulla

Fri, Aug 31, 2012, 11:39 AM
Bengali Rasgulla

Ingredients:

1.Milk 4 cups
2.Lemon juice 1/4 cup
3.Sugar 1 1/2 cups

Preparation:

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, stirring occasionally, making sure not to burn milk.
3.As the milk comes to a boil, add the lemon juice gradually and stir the
milk gently. The curd will start separating from the whey, turn off the
heat.
4.Once the milk fat has separate,drain the whey using a strainer line with cheesecloth.Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well.
5.To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.
6.Once the paneer is drained, place on a dry, clean surface and knead the
paneer for 3-4 minutes until the paneer is almost rolls into smooth soft
dough.
7.Divide the dough into 12 equal parts and roll them into smooth balls.
8.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.
9.Close the heat and wait a few minutes before you opening the pressure cooker.
10.Rasgullas should be little spongy.Serve the Rasgullas chilled.
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Recipes With : Paneer, Sugar,