Rasagulla is a popular sweet made by north Indians, especially during Diwali. I have heard that it originated in Orissa. It was served to the diety at Puri Temple in Orissa.
Ingredients:
Milk - 1 litre,
Yoghurt - 1/4 to 1/3 cup,
Ice cubes - 4nos.,
Sugar - 3/4 to 1 cup,
Cloves - 2 nos.
How to make:
1. Boil milk, lower the flame and add yoghurt little by little till the milk completely splits.
2. If the yoghurt is less sour then you may need 1 or 2 spoons of extra yoghurt to curdle milk completely.
3. If you want to use the water - whey, then remove as much as you need and then add ice cubes. Close the split milk with a tight lid and allow to cool for 10 minutes.
4. Strain the milk solids nothing but paneer, hold under cold running water for few seconds and strain again using a colander.
5. Now transfer the paneer to a cotton cloth and squeeze out the water completely till it becomes a dry mixture. You may get anywhere between 3/4 to 1 cup of paneer depending on the fat content in milk used.
6. Knead the paneer well for a minimum of 10 to 12 minutes, using your palm and not fingers.
7. Roll into small lemon sized balls.
8. Boil 3/4 cup water, add cloves and sugar (take sugar and paneer in equal quantities) simmer till sugar dissolves.
9. Add paneer balls and simmer for 10 minutes with lid closed. The paneer would puff up absorbing the sugar syrup. This puffing up depends on how well you have kneaded. Rasgulla is ready to serve.
10. Take 1 to 2 rasgulla in a serving bowl, pour the remaining sugar syrup about 2 tsp all over and serve cold.
Ingredients:
Milk - 1 litre,
Yoghurt - 1/4 to 1/3 cup,
Ice cubes - 4nos.,
Sugar - 3/4 to 1 cup,
Cloves - 2 nos.
How to make:
1. Boil milk, lower the flame and add yoghurt little by little till the milk completely splits.
2. If the yoghurt is less sour then you may need 1 or 2 spoons of extra yoghurt to curdle milk completely.
3. If you want to use the water - whey, then remove as much as you need and then add ice cubes. Close the split milk with a tight lid and allow to cool for 10 minutes.
4. Strain the milk solids nothing but paneer, hold under cold running water for few seconds and strain again using a colander.
5. Now transfer the paneer to a cotton cloth and squeeze out the water completely till it becomes a dry mixture. You may get anywhere between 3/4 to 1 cup of paneer depending on the fat content in milk used.
6. Knead the paneer well for a minimum of 10 to 12 minutes, using your palm and not fingers.
7. Roll into small lemon sized balls.
8. Boil 3/4 cup water, add cloves and sugar (take sugar and paneer in equal quantities) simmer till sugar dissolves.
9. Add paneer balls and simmer for 10 minutes with lid closed. The paneer would puff up absorbing the sugar syrup. This puffing up depends on how well you have kneaded. Rasgulla is ready to serve.
10. Take 1 to 2 rasgulla in a serving bowl, pour the remaining sugar syrup about 2 tsp all over and serve cold.
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