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Preparation Time : 10
Cook Time : 120
Total Time : 130
for chenna / paneer 1 litre milk full cream milk 2 tbsp lemon juice 1 cup water for sugar syrup 1½ cup sugar 8 cups water
firstly, in a thick bottomed pan add 1 litre milk. furthermore, stir occasionally and get to a boil. additionally, add lemon juice and stir well. add more lemon juice and stir till milk curdles completely. and immediately drain the curdled milk into the hand kerchief. pour a cup of water and clean the paneer as it has lemon juice in it. furthermore, bring it together and squeeze off excess water. hang for 30 minutes. or till all the water drains off completely.
after 30 minutes, start to knead the paneer. knead paneer till it turns out smooth without any grains of milk.
make small balls of paneer and keep aside.
FOR SUGAR SYRUP firstly, in a deep vessel take 1½ cup of sugar. furthermore, add 8 glasses of water and stir well. boil the syrup for 10 minutes on medium flame. after that, drop the prepared paneer balls into boiling sugar syrup. cover and boil for 15 minutes. the paneer balls will have doubled in size. furthermore, keep aside till it cools completely and then refrigerate. finally, serve rasgulla chilled or at room temperature garnished with few saffron strands.
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