Rasgulla (Bengali sweet)

Ingredients :
Full cream milk - 1 litre
Sugar - 1 Glass
 Lemon juice -  1 Tablespoon
Cardamom powder - 1 Teaspoon
Saffron -  3 strands (soaked in one tablespoon milk)

Method of preparation ::
1. Heat milk on medium flame until it comes to a boil, simmer it and add in the lemon juice and continuously stir the milk.
2. Switch off the flame and continue stirring it until the milk separates from the whey.
3. Transfer the milk part into a muslin cloth and squeeze out the excess amount of water from it.
4. Place the muslin cloth on a strainer and above it place a heavy object. Leave the paneer for 5 mins.
5. Take the paneer into a plate, mash it and make small balls without cracks, and keep it aside.
6.  Take a kadai, add in one cup of sugar, and three cups of water , and make it into a syrup, stir it well.
7. Add cardamom powder, and saffron to the syrup.
8. Once the sugar syrup boiled, add in the prepared balls and close the lid , and let the paneer cook it for 15 mins.
9. Switch off the flame.
10. Refrigerate it for half an hour and serve it.


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