method, making it using pressure cooker.
So wanted to share the simple ways of making it with every one today. It was really yummy and i wish
every one tries this and your creation !!!
Simple Rasagulla
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| Spice Root - Simple Rasagullas |
- Milk - 2 cups
- Sugar - 1 1/2 cup
- Lemon juice - 1/4cup
- Water - 4 cups
Method
Paneer:
- Boil the milk in a heavy bottomed pan and make sure it does not burn by stirring occasionally.
- Mix lemon juice in half cup water
- Add this lemon juice gradually when the milk boils. You can notice the curd separating now switch off the heat.
- Drain the curd completely using a muslin cloth or cheese cloth. Wrap the curd in the muslin cloth, rince the curd well in cold water to remove the sourness of lemon juice and squeeze well.
- Taking the right amount of water from the paneer is the important part of the recipe. To take the excess water after squeezing put the wrap paneer under a heavy bottom pan and leave it for an hour.
- Once the paneer is drained, place the paneer on dry flat surface and knead the paneer for 4-5mins well until it forms a smooth soft dough
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| smooth soft dough after kneading for 4-5mins. |
- Divide the dough into 12 equal parts and make into a smooth balls.
- Apply some pressure to make balls and then release when forming the ball.
- Take a pressure cook and add water along with sugar, keep it on a medium high heat and bring them to boil.
- Make sure the pressure cooker you are going to use is large enough to fit in the cooked rasagullas as they will double in volume while cooking in sugar syrup.
- Now add the panner balls into the pressure cooker and close the cooker, after u see the steam coming out, turn the heat to medium and cook for 7-8mins.
- Off the heat and wait until the entire pressure goes out before you open the cooker.
- Rasagullas are ready and will be spongy, after it is refrigrated rasagullas become soft.
- Serve it chill.
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