I was thinking that making rasgullas is a tough process till
I found this recipe. You can make rasgullas in a pressure cooker! And it hardly
takes some ten minutes to cook!! I tried it immediately and it turned out real
delicious.
Ingredients:
Milk – 1 litre
Curd – ½ cup
Ice cubes – 12 nos
Water -3 cups
Sugar – 2 cups
Elachi powder – a pinch
Nuts – For garnish
Method:
Boil the milk well and cool it. Once cooled remove the cream
layer formed on the top of the milk. Heat the milk again. Once it is hot, simmer
the flame and add the curd gradually. Keep stirring till the whey separates
completely. Now switch off the stove. Add the ice cubes and mix well.
Tie the cloth to the sink tap and hang it for an hour without
disturbing. After that, take the channa(crumbly paneer) and kneed it for 10-15
mins gently till it forms a smooth dough.
Pour the water in a wide pressure cooker, add the sugar & cardamom powder to it and bring it to a rolling boil. In the meantime, roll the channa into small equal sized balls. I got some 20 balls.
Pour the water in a wide pressure cooker, add the sugar & cardamom powder to it and bring it to a rolling boil. In the meantime, roll the channa into small equal sized balls. I got some 20 balls.
Once the sugar syrup has come to a boil, add the channa
balls to it and close the pressure cooker. Cook in a medium flame till one
whistle. After that, simmer the flame and cook for another 5 mins and switch
off the stove.
Wait till the pressure gets released by itself and open the lid. The rasgullas would have doubled in size. Let it cool, refrigerate, garnish with nuts and serve chilled
Wait till the pressure gets released by itself and open the lid. The rasgullas would have doubled in size. Let it cool, refrigerate, garnish with nuts and serve chilled
Note:
1.Kneading the channa is an important process. It helps to
make nice, firm rasgullas.
2. Once the rasgullas are cooked, you can remove them and
just cook the syrup for one more whistle and then add the rasgullas if you
prefer the syrup to be of a thicker consistency.
Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)
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