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Bengali Rasgulla

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


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


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
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
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
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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