BENGALI RASGULLA RECIPE
RASGULLA RECIPE
INGREDIENT
.1 lt milk
1/4 lemon juice or citric acid
vinigar
1 1/2sugar( according to taste)
4 1/2 cup water
pressure cooker
METHOD
boil the milk and mix citric acid in it to make paneer.
hang the paneer in a muslin cloth 4 two hours in order to drain out the excess water that is still remaining in the paneer.
make a smooth, soft dough by kneading it. Also add a tsp of flour/baking powder/soda by carb. It acts as a binding agent.
Make sugar syrup. It shouldn't be very thick, nor should it be 2 sugary or too less sugary. According to taste and just right.
Make balls out of the kneaded paneer, not too big not too small.
Take a pressure cooker. Pour the sugar syrup in it.
Put 5-6 balls at a time in the cooker and give two whistles. don't put all the balls together as they will break.
Finally, take out the whistle and cool them down.
serve chilled
u can even decorate it by sprinkling grated cardamom and all that.
INGREDIENT
.1 lt milk
1/4 lemon juice or citric acid
vinigar
1 1/2sugar( according to taste)
4 1/2 cup water
pressure cooker
METHOD
boil the milk and mix citric acid in it to make paneer.
hang the paneer in a muslin cloth 4 two hours in order to drain out the excess water that is still remaining in the paneer.
make a smooth, soft dough by kneading it. Also add a tsp of flour/baking powder/soda by carb. It acts as a binding agent.
Make sugar syrup. It shouldn't be very thick, nor should it be 2 sugary or too less sugary. According to taste and just right.
Make balls out of the kneaded paneer, not too big not too small.
Take a pressure cooker. Pour the sugar syrup in it.
Put 5-6 balls at a time in the cooker and give two whistles. don't put all the balls together as they will break.
Finally, take out the whistle and cool them down.
serve chilled
u can even decorate it by sprinkling grated cardamom and all that.
