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Rasgulla/Roshogulla

Rasgulla/Roshogulla

Cooking Time

Preparation Time : 25

Cook Time : 15

Total Time : 40

Ingredients

Serves 6

  • NOVA Full cream milk 2 litre

  • Vinegar 3 tbsp

  • Sugar 1 cups

  • Water 1 1/2 cups

  • Slivered pistachios and almonds 4-5 tbsp

Directions

  • 01

    BRING THE MILK TO A ROLLING BOIL AT FIRST AND THEN ADD 3 TABLESPOONS OF VINEGAR.

  • 02

    THE MILK WILL START CURDLING .

  • 03

    SWITCH OFF THE FLAME AND WAIT FOR A MINUTE OR TWO BEFORE STRAINING IT IN A COTTON CLOTH.

  • 04

    POUR SOME ICE COLD WATER OR EVEN NORMAL TEMPERATURE WATER WHICH IS DONE TO BASICALLY REMOVE ANY TRACES OF VINEGAR.

  • 05

    SEE HOW GOOD THE PANEER LOOKS.

  • 06

    WRAP IT UP TIGHTLY AND EITHER HANG IT UP ON THE KITCHEN SINK TAP OR PLACE ANY WEIGHT ON IT FOR ABOUT 30 MINUTES.

  • 07

    THIS IS DONE TO REMOVE ANY EXCESS WHEY FROM THE PANEER.

  • 08

    AFTER 30 MINUTES, SPREAD IT ON THE KITCHEN COUNTER AND KNEAD IT INTO A SMOOTH DOUGH. IT TAKES ABOUT 5 TO 6 MINUTES.

  • 09

    AFTER THAT, GREASE YOUR PALM A BIT AND ROLL OUT SMOOTH AND CRACK FREE BALLS OF EQUAL SIZE ABOUT 20 TO 22.

  • 10

    AFTER MAKING ALL THE BALLS, ADD 1 CUP SUGAR AND 1 1/2 CUPS WATER TO A COOKER AND BOIL IT ON HIGH FLAME. NOW ADD THE RASGULLAS TO IT.

  • 11

    CLOSE THE LID OF THE COOKER.

  • 12

    PRESSURE COOK IT FOR 5 TO 6 WHISTLES ON HIGH FLAME.

  • 13

    AFTER THE PRESSURE SETTLES, REMOVE THE LID OF THE COOKER.

  • 14

    YUMMY AND SUPER SPONGY RASGULLAS ARE READY TO SERVE EITHER WARM OR CHILLED. GARNISH WITH LOTS OF SLIVERED PISTACHIOS AND ALMONDS.

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