Boil Half Liter Milk In The Heavy Bottom Vessel. When It Boiled Switch Off The Gas.
Add Lemon Juice And Cover The Milk. After Few Mins Milk Is Fully Curdled.
Strain The Milk In A Muslin Cloth And Wash In A Fresh Water For 2 - 3 Mins.
Hung The Paneer In A Muslin Cloth For Half An Hour. Now We Get Soft Paneer.
We Mash The Paneer Very Well And Make A Soft And Smooth Dough.
Add Saffron Food Color And Mix Well Divide The Dough In Ten Balls.
Roll Each Balls Between Your Palms. All The Balls Are Made In The Same Way.
Now We Take Pressure Cooker. Add Half Cup Of Sugar And Two And Half Cup Of Water And Also Add Paneer Balls And Steam It.
When Cooker Release The Whistle Simmer The Gas For Ten Mins.
Once Cooled,Open The Cooker Lid. The Rasgulla Should Be Floating On The Syrup And Its Size Should Be Double
Boil One Ltr Milk In A Heavy Bottom Vessel. Once Boiled Keep In A Low Flame. Stir In Between Thickening The Milk.
Cook Well Till It Gets Thick. Add 1/4 Cup Of Sugar And Mix Well.
Two Orange Cut Into Small Pieces(Remove The Outer Thick Skin And Seeds) And Take Juice Of Three Orange.
Keep The Orange Pulp And Orange Juice In Fridge Too.
Once The Milk Is Completely Cool Mix The Orange Pulp And Orange Juice In The Cold Thickened Milk Drop The Paneer Balls Into The Thick Milk.
Keep In The Freeze For Two Hours Yummy Orange Rasmalai Is Ready To Serve Garnish With Silver Vark Serve Chilled.
