Ingredients:
1.Milk-1 lt
2.Curd-1/4 cup
3.Sugar-1/2 kg
4.Water-500 ml
Method:
Step:1
1.Boil the milk in a heavy bottomed pan.
2.As the milk comes to a boil, add the curd gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
3.Once the milk fat has separated from the whey, drain the whey using muslin cloth.
4.Take curd from a muslin cloth, and rince under cold water, and squeeze well.
5.To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy weight for about one hour.
6.Take a little piece of paneer on your palm and rub with your fingers to make a ball shape.
Step:2
7.Mix the sugar and water in a pan on medium high heat and bring to a boil.
8.Add the paneer balls to the sugar syrup and close the pan, and cook for ten minutes.
9.Close the heat and wait a few minutes.
10.Finally rasgullas are ready!
1.Milk-1 lt
2.Curd-1/4 cup
3.Sugar-1/2 kg
4.Water-500 ml
Method:
Step:1
1.Boil the milk in a heavy bottomed pan.
2.As the milk comes to a boil, add the curd gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
3.Once the milk fat has separated from the whey, drain the whey using muslin cloth.
4.Take curd from a muslin cloth, and rince under cold water, and squeeze well.
5.To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy weight for about one hour.
6.Take a little piece of paneer on your palm and rub with your fingers to make a ball shape.
Step:2
7.Mix the sugar and water in a pan on medium high heat and bring to a boil.
8.Add the paneer balls to the sugar syrup and close the pan, and cook for ten minutes.
9.Close the heat and wait a few minutes.
10.Finally rasgullas are ready!
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