INGREDIENTS:
>>>>>>>>>>>>
1.Boil milk,add lemon juice and stir well,slowly milk starts curdling as shown in the picture.
2.Strain the milk using a cheese cloth as shown in the figure.
3.This is called as paneer,run tap water on this to avoid lemon smell.
4.Now bring the cloth together,make a knot and remove excess water by twisting the cloth hardly with your hands,now the water will be gone,and paneer will be remained.
5.Now as shown in the picture,rub paneer with your hands to make it as a smooth and firm dough,it has got perfect texture only when if u r able to make a nice ball.Do it very care fully
6.Now make into round balls,mean while In a pressure cooker add water and sugar and boil well.
7.Add this balls to boiling water,close the lid of the cooker,and cook for 2 whistles or the balls increase to double the size.
8.Now rasgulla's are ready,place them to serving container,add some ilaichi/cardamom powder and refrigerate for couple of hours,serve chilled.
>>>>>>>>>>>>
- Whole milk-6 cups
- lemon juice-4 to 5 tablespoons
- Water-4 cups
- sugar-1 1/2 cup
1.Boil milk,add lemon juice and stir well,slowly milk starts curdling as shown in the picture.
2.Strain the milk using a cheese cloth as shown in the figure.
3.This is called as paneer,run tap water on this to avoid lemon smell.
4.Now bring the cloth together,make a knot and remove excess water by twisting the cloth hardly with your hands,now the water will be gone,and paneer will be remained.
5.Now as shown in the picture,rub paneer with your hands to make it as a smooth and firm dough,it has got perfect texture only when if u r able to make a nice ball.Do it very care fully
6.Now make into round balls,mean while In a pressure cooker add water and sugar and boil well.
7.Add this balls to boiling water,close the lid of the cooker,and cook for 2 whistles or the balls increase to double the size.
8.Now rasgulla's are ready,place them to serving container,add some ilaichi/cardamom powder and refrigerate for couple of hours,serve chilled.
No comments:
Post a Comment