RASGULLA

               

                                       

Ingredients:

Milk – 2 cups

Refined flour – 2 tbsp

Lemon juice – 2 tbsp

Sugar – 1 cup

Water – 1 ½ cup

Cardamom powder – ½ tsp

Instructions:

           Heat milk in a deep pan and before it boils add lemon juice

•          Stir gently and slowly. Curd will form on the surface and separates from whey.

•          When whole milk forms curd the whey gets clearer.

•          It is then strained in a very fine strainer or in a fine cloth.

•          Wash it properly under running water to remove the lemon flavour.

•          Then it is tied very tightly in a clean cloth.

•          These paneer can be blended well in a food processor to make a dough and then add the flour. Knead it well.

•          Make small balls of equal size and cover it with a moist cloth for sometime.

•          Sugar syrup -- Mix sugar and water and bring it to boil in a pressure cooker. Put already prepared balls in to it leaving sufficient spaces among the balls.

•          Close the lid and wait till 2 whistles.

•          When the lid opens add the cardamom powder and leave it for some time.

•          It can be cooked in a pan too. Just in this case it will take more time.

•          Transfer the balls in to a bowl along with some syrup.

•          Serve chilled or at room temperature.

•          Enjoy this lovely dessert