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Dahi Rasgulla

Dahi Rasgulla

Cooking Time

Preparation Time : 2

Cook Time : 60

Total Time : 62

Ingredients

Serves 4

  • 1/2 liter milk

  • 1 tbsp vinegar

  • 1/4 tbsp cardamom powder

  • 1 cup sugar

  • 2 cup water 2 tbsp semolina 12 cup curd

  • 1/2 tbsp ginger and green chilli paste

  • 1/2 tbsp cumin seeds

  • 1/2 tbsp mustard oil

  • 1/2 tbsp punch phoran

  • 5-6 curry leaves

  • 1 red chilli

  • 1/2 tbsp salt

Directions

  • 01

    Boil the milk and when it starts boiling switch off the flame and add vinegar into it .It become curdle.

  • 02

    Strain the chhena from it and hang it for 10-15 minutes.

  • 03

    Mash it properly for 10 minutes.

  • 04

    Then add semolina and half of the cardamom powder into it and mash properly.

  • 05

    Make small chhena balls from it.

  • 06

    Heat a pan and add sugar and water to make the sugar syrup and add the cardamom powder into it. Let boil it for sometime.

  • 07

    Add the chhena balls into it by cover it properly.

  • 08

    After 10 minutes the Rasgulla becomes double the size and switch off the flame.

  • 09

    Now beat the curd well and add salt and ginger chilli paste into it.

  • 10

    Roast the cumin seeds for sometime and make the powder.

  • 11

    Squeeze the Rasgulla after cooling down and mix with the curd.

  • 12

    Then heat a pan and add oil, red chilli into it and then add the punch phoran into it .

  • 13

    When they crackle add curry leaves into it and mix with the Dahi gently.

  • 14

    Then add the roasted cumin powder over it.

  • 15

    Serve it by garnishing some pomegranate seeds over it.

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