Monday, 18 November 2013

Rasgulla / Bengali Sweet Balls / Roshogolla


Ingredients:
1 liter Milk (full cream)
2 Tbsp Curd
2 Cup Sugar
3 – 3 ½ Cup Water
1 pinch Elachi powder
10 – 20 nos Ice Cubes


Method:

1.  Heat milk in a heavy bottomed pan, bring to boil and simmer it. Now add curd to the boiling milk and stir.

2.  Stir continuously till the milk curdles completely.

3.  Now add ice cubes and allow cooling completely.

4.  Take a muslin cloth and pour the curdled milk and filter it completely.

5.  Now wash the curdled milk in running water to remove the sourness.

6.  Squeeze out the excess water and hang it for 30 – 45 minutes.

7.  After 30 – 45 minutes, take out the paneer in a plate and start kneading this for 7 – 10 minutes.  (Kneading is very important step be’z of this you will get soft and spongy Ragullas)

8.  Now Make a Ping pong balls.

9.  Put sugar elachi powder and water in a pressure cooker and boil it.

10. Once the water is start boiling put the ping pong balls one by one in medium flame.

11. Now cover and wait for 1 whistle (in medium flame only).  After a whistle wait for 5 more minutes (Low flame only) and switch off the heat.

12.  Now let the pressure cooker to release its pressure by itself and then open the lid.

13.  After 10 – 12 minutes the balls would be doubled in size.

14.  Cool down completely and refrigerate it for an hour and serve chilled.




Note:
Use curd to split the milk as mentioned. (Add curd while milk is boiling)

We can use the whey water to make chapathi dough which makes chapathi very soft.

Kneading is very important step be’z of this you will get soft and spongy Ragullas)


Thanks and Regards,
Latha

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