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Saturday, 25 January 2014

Rasagulla

I wanted to post this for a long time now being the  most favourite sweet of mine.There are varieties of Rasagulla in Odisha being Famous with the places name as Pahala Rasagulla and Salepur Rasagulla. My Dad used to bring a special one near to our home which was my favourite that we have named it after the person who is selling it as Kalia Rasgulla. So really have lots of childhood memories with it.

My Daughter who is going to turn 2 Years next month can now pronounce the name of this white beauty sweet although dividing it into two as Rasa ..... Gulla.
I was so delighted when I prepared it this time and she went on asking for me for two days with her sweet voice to have it.



Ingredients:

Milk - 1 litre
Lemon Juice - 2 Tbsp
Sugar - 2 cups
Water - 3 Cups
Cardamom Powder - 1/4 Tsp
Rose essence - 1/2 tsp (optional)






Boil the Milk and when it starts boiling simmer and add the lemon juice to it. you will notice all the milk will curdle into chena.
Now using muslin cloth strain the chena and wash it with running cold water to get rid of the smell of lemon completely.
Now squeeze all the excess water completely.
Now take out the chena or paneer and knead it well for 10 minutes till it is smooth.
Now prepare small balls out of it.
Now take a Pressure cooker add water sugar and cardamom powder. Let it boil. Now keep it on medium flame. Slowly put all the paneer ball into it.
Close the lid and let it pressure cook for 3-4 whistles.




Every cooker is different so it may take less or more whistles.
Leave the cooker to cool and let all steam escapes on its own. Then you can take out the rasgullas and enjoy it warm or chilled.



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