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Preparation Time : 30
Cook Time : 480
Total Time : 510
For paneer pie crust- Ginger cookies 10 nos
Digestives biscuits 10 nos
All purpose flour 1 tbsp
Powder sugar 1 tbsp
Butter 4 tbsp
For paneer pie filling- paneer (rose flavored) 2 cups
Powder sugar 4 tbsp
Pistachio finely chopped 1 tsp
Rose petals finely chopped 1 tsp
Water 1/2 cups
Milk 1/2 cups
Agar agar 5 gms
For Crunchy Rasgulla :Milk 1 litre
Sugar 1 cups
Vinegar 2 tbsp
Pistachio(finely chopped) 3 tbsp
Rose essence 1 tsp
White bread slice 10 nos
All purpose flour 2 tbsp
Oil for frying 2 cups
For Paneer Pie-Add ginger cookies,digestive biscuit in blender and make fine powder.
Add all perpose flour,powder sugar and butter into cookies and buscuits powder and pulse it again for few seconds.
Grease the 9" pie dish with some butter.
Transfer crust mixture into greased pie dish.
Using flat spoon press evenly on bottom and sides of the pie dish.
Preheat oven at 200° and bake pie crust for 5 minutes at 200 ° and cool baked pie crust on a rack.
For Filling- Soak agar agar in 1/2 cup of warm water for 20 minutes.
Add rose flavored paneer, sugar and milk in a blender and make a fine paste.
Heat soaked agar agar solution on medium gas flame until it dissolves completely.
Transfer paneer paste in a bowl and add dissolved agar agar solution,whisk it.
Add pistachios,rose petals.
Pour paneer mixture into the pie crust and chill it until it sets .(around 8 hours).
For Crunchy Rasgulla-Boil milk and add vinegar into it.
When mixture curdle drain all the water from it.
Chhenna is ready,squeeze it.
Place chhenna in muslin cloth and hang his muslin cloth potli for 20 minutes.
Transfer chhenna into a blender and pulse it until it gets smooth consistency.
Make 18 to 20 equal sized balls from it .
Stuff each chhenna ball with crushed pistachio .
Close it properly.
Boil sugar with 3 cups of water in flat bottom pan.
Add rose essence
Slid the stuffed rasgullas into the sugar syrup,cover with a lid and boil it for 10 minutes on high flame.
Again boil it for 10 minutes on low flame.
Now drain sugar syrup from the sweet rasgullas with the help of strainer.
Now cut the edges of the bread slices.
Roll bread slice with the help of rolling pin on a cloth.
Cut bread slice into diagonally to make triangle shape.
Make paste using all purpose flour and water for sealing.
Now place stuffed strained rasgulla on a triangle shape rolled bread slice.
Seal it nicely with the help of paste.Similarly make all balls.
Heat oil in thick bottom pan.
Deep fry all balls in oil on medium flame until it gets golden brown colour and crunchy.
For serving, cut Crunchy Rasgullas into halves and place it on chilled pie and Enjoy....
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