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Preparation Time : 2
Cook Time : 60
Total Time : 62
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
Boil the milk and when it starts boiling switch off the flame and add vinegar into it .It become curdle.
Strain the chhena from it and hang it for 10-15 minutes.
Mash it properly for 10 minutes.
Then add semolina and half of the cardamom powder into it and mash properly.
Make small chhena balls from it.
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.
Add the chhena balls into it by cover it properly.
After 10 minutes the Rasgulla becomes double the size and switch off the flame.
Now beat the curd well and add salt and ginger chilli paste into it.
Roast the cumin seeds for sometime and make the powder.
Squeeze the Rasgulla after cooling down and mix with the curd.
Then heat a pan and add oil, red chilli into it and then add the punch phoran into it .
When they crackle add curry leaves into it and mix with the Dahi gently.
Then add the roasted cumin powder over it.
Serve it by garnishing some pomegranate seeds over it.
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