Tuesday, 5 March 2013



For the Rasagullas

1. 2 litres milk
2. 1 tsp lemon juice
3. 4 cups water
4. 1 cup sugar

For the Flavored Milk

1. 1 litre milk
2. 1/2 cup sugar
3. Few strands of saffron (soaked in 2 tbsp warm milk)
4. 1/2 tsp cardamom powder
5. Mixed copped nuts.


For the Rasagullas

1. Heat the milk in a heavy bottom pan. Bring to boil.
2. Add the lemon juice to milk. The paneer will get separated from the whey.
3. Drain the whey and tie the separated paneer in a muslin cloth. 
4. Once the excess water comes out, knead the paneer with your hands for 3-4 mins. The paneer should be soft enough to make balls. If its too dry, add 2-3 drops of water to it.
5. Boil water along with sugar in  pan. Make small balls of paneer and add them to the boiling water. Cook them for about 10-15 mins. They will double up in volume.
6. Take them out and keep aside,

For the Flavored Milk

1. Heat milk in heavy bottom pan. Cook on low flame, stirring continuously until the milk gets reduced to half.
2. Add sugar and cook for further 15 mins, stirring continuously.
3. Add the saffron milk, cardamom powder and cooked rasagullas.
4. Garnish with chopped nuts and serve chilled.


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