Most easy sweet which I did for my close friend during my school days. I love rasagulla more and it is quite simple and more delicious when is made out of home made fresh paneer. I didn't get much time to make this rasagulla for long years. Atlast I tried it out today. It came so good and scrumptious.
Preparation time: 20 mins
Cooking time: 20 mins
Serves: 4
Ingredients:
Thin milk - 1 litre
Lime - 1 no (medium size)
Sugar - 2 cups (500 gm)
Water - 4 cups (1 litre)
Rose water/ rose essence - 1 teaspoon
Maida - 1 teaspoon
Method:
Preparing chenna/ paneer:
1. Boil milk in a pan and I have used thin milk, if we use thick milk then layers of fat(malai) formed at top need to be removed before preparing paneer.
2. While milk is boiled, reduce the flame and add lemon juice or vinegar to curdle the milk.
3. Once milk curdle, switch off the flame and pour the curdled milk to muslin cloth, to strain the water.
4. Gather the muslin cloth together and wash the sides in cold running water, this helps in removing tangy taste from chenna.
5. Hang the muslin cloth for 30 min to remove excess water or moisture from chenna.
6. Add chenna to flat plate and add maida/sooji to it and kneed well. With the heals of palm mash the chenna, when you feel chenna is bit greasy stop kneading and make small balls out of chenna.
7. Cover the balls with moisture muslin cloth.
Preparing sugar syrup and rasagulla:
1. In a heavy bottom wide vessel, add sugar and water together and boil, until sugar dissolves.
2. From sugar syrup, reserve 1/2 cup in a bowl this will be added on top of rasagullas while boiling.
3. Reserve another 1 cup of sugar syrup in a serving bowl.
4. To the remaining 2.5 cup sugar syrup, add the chenna balls in medium flame. Once all the chenna balls are added just shake the pan gently don't use laddle or spoon to stir it.
5. Cover the pan with a lid and cook rasagulla in medium flame for 4 minutes.
6. After 4 minutes, add 1/4 cup of reserved sugar syrup over the rasagulla and shake the pan gently. This sugar syrup helps in maintaining the consistency of sugar syrup.
7. Again cover the pan gently and cook for 4 minutes and repeat the above step 6.
8. Cover the pan and cook again for 4 minutes, timing may vary little as per pan thickness and flame.
To check the readiness of rasagulla:
1. Take one rasagulla and add it to a cup of water, if the rasugulla sinks to the bottom, then its cooked completely.
2. Switch off the flame once rasagulla is cooked.
3. Add all the cooked rasagulla to the serving bowl containing 1 cup sugar syrup.
4. Let the sugar solution in which rasagulla was cooked, become warm. Add this solution to serving bowl.
5. Once whole mixture cools down, add rose water to it and serve. IT could also be refrigerated.
Preparation time: 20 mins
Cooking time: 20 mins
Serves: 4
Ingredients:
Thin milk - 1 litre
Lime - 1 no (medium size)
Sugar - 2 cups (500 gm)
Water - 4 cups (1 litre)
Rose water/ rose essence - 1 teaspoon
Maida - 1 teaspoon
Method:
Preparing chenna/ paneer:
1. Boil milk in a pan and I have used thin milk, if we use thick milk then layers of fat(malai) formed at top need to be removed before preparing paneer.
2. While milk is boiled, reduce the flame and add lemon juice or vinegar to curdle the milk.
3. Once milk curdle, switch off the flame and pour the curdled milk to muslin cloth, to strain the water.
4. Gather the muslin cloth together and wash the sides in cold running water, this helps in removing tangy taste from chenna.
5. Hang the muslin cloth for 30 min to remove excess water or moisture from chenna.
6. Add chenna to flat plate and add maida/sooji to it and kneed well. With the heals of palm mash the chenna, when you feel chenna is bit greasy stop kneading and make small balls out of chenna.
7. Cover the balls with moisture muslin cloth.
Preparing sugar syrup and rasagulla:
1. In a heavy bottom wide vessel, add sugar and water together and boil, until sugar dissolves.
2. From sugar syrup, reserve 1/2 cup in a bowl this will be added on top of rasagullas while boiling.
3. Reserve another 1 cup of sugar syrup in a serving bowl.
4. To the remaining 2.5 cup sugar syrup, add the chenna balls in medium flame. Once all the chenna balls are added just shake the pan gently don't use laddle or spoon to stir it.
5. Cover the pan with a lid and cook rasagulla in medium flame for 4 minutes.
6. After 4 minutes, add 1/4 cup of reserved sugar syrup over the rasagulla and shake the pan gently. This sugar syrup helps in maintaining the consistency of sugar syrup.
7. Again cover the pan gently and cook for 4 minutes and repeat the above step 6.
8. Cover the pan and cook again for 4 minutes, timing may vary little as per pan thickness and flame.
To check the readiness of rasagulla:
1. Take one rasagulla and add it to a cup of water, if the rasugulla sinks to the bottom, then its cooked completely.
2. Switch off the flame once rasagulla is cooked.
3. Add all the cooked rasagulla to the serving bowl containing 1 cup sugar syrup.
4. Let the sugar solution in which rasagulla was cooked, become warm. Add this solution to serving bowl.
5. Once whole mixture cools down, add rose water to it and serve. IT could also be refrigerated.
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