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Tuesday, 8 July 2014

Rosogulla...

Asman ka ek tukda , aj gira hai meri bowl me !
Khake dekha thanda tha,bilkul meethi barish sa !
Kuch tukde maine samhale hai, apne pyare dosto ke liye !!!








Ingredients 


1 liter milk ( cow milk is best)
1/4 Cup lemon juice or 2 tsp white vinegar
1 1/2 Cups sugar
5 1/2 Cups water
heavy bottom Pan with lid
1/8 Tsp crush cardamom
1 Tbsp sliced almonds or pistachios to garnish




Boil 1 liter milk in a heavy bottomed pan over medium heat, When the milk comes to a boil, add the lemon juice & stir the milk,
chena will start separating, turn off the flame.drain the whey using a strainer line with muslin cloth.
Rinse under cold water, This process takes out the sourness  & Wrap the chena in the muslin cloth, and squeeze well. 
Taking the right amount of water out of the chena is the most important part of this recipe... place chena on a clean & dry surface, & knead the chena  for 10 minutes until the chena is almost rolls into smooth soft dough.
Divide the dough into 10-12 equal parts and roll them in smooth balls
Mix the sugar and water & crush cardamom  in a heavy bottom pan with lid on medium high heat and bring to a boil.
Add the chena balls and close the pan.turn the heat to medium and cook for about 10-12 minutes.Make sure the pan is large enough to accommodate the finished rasgullas , as they will expand to about double in the size while cooking.Turn of the flame. 
let it cool refrigerate & enjoy..


By using food color u can give it any color ,add the food color while you knead the chena.
Just in case if you are feeling that your chena is too runny after u knead the chena just add 2 tsp ararut powder or cornflour powder. it will help to bind the chena.
Taking the right amount of water out of the chena is the most important. not too dry & if you leave whey in chena, rasgulla become flat after done.
You can use spoiled milk too.





I would love your feedback about this.


Garnish it with pistachios & rose petals.



Thank you...

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