Wednesday, September 27, 2006

Rasogulla(Rasgulla)

Ingredients:
Rasogulla(Rasgulla)
1. Milk – 1lit
2. Citric acid – 1/2tsp or (Use Lemon juice)
3. Water – 5cups
4. Sugar – 1 ½ cup














Method:

1. Heat milk in a pan and bring it to boil. Add lemon juice or citric acid.
2. Stir slowly and gently until white curd forms on the surface and separates from whey.
3. Once the paneer separates from whey, strain and wash it thoroughly.
4. Tie the paneer in a muslin cloth (it’s a kind of cotton fabric) and squeeze out the excess water. 5. Knead the paneer (CHENA) to make a smooth dough.
6. Divide the paneer dough into small balls and keep aside.
7. Mix sugar and water in a vessel and bring it to boil till it becomes a syrup of thread consistency.
8. Add balls to the sugar syrup and cover with a lid and continue to boil it for 15 minutes.
9. Remove from heat and keep to cool.

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