rasagullas
Preparation time:30 minutes
This recipe gives about 10-12 rasagullas
Ingredients needed:
1. Homemade paneer
2.Sooji 1/2 tablespoon
3.Sugar 11/2 cups
4.water 4 cups
5.rose essence- 1 tea spoon
6. Sliced pistachios for garnish
Ingredients for home made paneer:
1.1L cows milk full fat
2.1/2 lemon
preparing home made paneer:
1.Take the milk in a vessel and allow it to boil
2.Once it reaches a boil, squeeze the lemon and allow it to curdle
3. Let it cool for some time
4. Then, put a muslin cloth on a strainer and pour the milk into the muslin cloth
5.squeeze it to drain the liquid and add cold water over it and drain again to remove the sourness from the lemon
6.hang it for 10 to 15 minutes so that the liquid is drained completely - your homemade paneer is ready.
Preparing the rasagullas:
1.Soak sooji in little water for 10 minutes
2.Take the home made paneer in a big mixing bowl and add the sooji to it draining the water it was soaked in.
3.Mix it together with the bottom of your palm for at least 10 to 15 minutes to make a soft batter
4.roll the mixture into smooth tiny balls without cracks ( remember the balls will fluff up on cooking)
5.In a big heavy bottomed vessel or a pressure cooker take water add sugar and let it come to rolling boil.
6. Now add the rasagullas slowly so that it doesn't break. Now reduce the heat to medium and let it boil with the lid on ( lid should have vent / in pressure cooker without the weight) for 10 minutes and then switch off the stove.
7.Let it cool down completely, then add rose essence for added flavour
9.Serve the rasagullas after cooling it for about 2 to 3 hours
10. Garnish with sliced pistachios before serving
Note:
Fresh cows milk gives soft rasagullas. If you use packet milk it comes out rubbery.
You can use 2 table spoon vinegar if you don't have lemon. But lemon is better as vinegar has more sourness.
The more you kneed the softer rasagullas you get .
Please try and let me know your feedback
This recipe gives about 10-12 rasagullas
Ingredients needed:
1. Homemade paneer
2.Sooji 1/2 tablespoon
3.Sugar 11/2 cups
4.water 4 cups
5.rose essence- 1 tea spoon
6. Sliced pistachios for garnish
Ingredients for home made paneer:
1.1L cows milk full fat
2.1/2 lemon
preparing home made paneer:
1.Take the milk in a vessel and allow it to boil
2.Once it reaches a boil, squeeze the lemon and allow it to curdle
3. Let it cool for some time
4. Then, put a muslin cloth on a strainer and pour the milk into the muslin cloth
5.squeeze it to drain the liquid and add cold water over it and drain again to remove the sourness from the lemon
6.hang it for 10 to 15 minutes so that the liquid is drained completely - your homemade paneer is ready.
Preparing the rasagullas:
1.Soak sooji in little water for 10 minutes
2.Take the home made paneer in a big mixing bowl and add the sooji to it draining the water it was soaked in.
3.Mix it together with the bottom of your palm for at least 10 to 15 minutes to make a soft batter
4.roll the mixture into smooth tiny balls without cracks ( remember the balls will fluff up on cooking)
5.In a big heavy bottomed vessel or a pressure cooker take water add sugar and let it come to rolling boil.
6. Now add the rasagullas slowly so that it doesn't break. Now reduce the heat to medium and let it boil with the lid on ( lid should have vent / in pressure cooker without the weight) for 10 minutes and then switch off the stove.
7.Let it cool down completely, then add rose essence for added flavour
9.Serve the rasagullas after cooling it for about 2 to 3 hours
10. Garnish with sliced pistachios before serving
Note:
Fresh cows milk gives soft rasagullas. If you use packet milk it comes out rubbery.
You can use 2 table spoon vinegar if you don't have lemon. But lemon is better as vinegar has more sourness.
The more you kneed the softer rasagullas you get .
Please try and let me know your feedback
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