Rasgulla

Name: Rasgulla
Total time: 5400 s
Yield: 15 pieces
Cuisine: Indian
Ingredients: 1 litre milk; 1 1/2 cup sugar as per taste; 1 tsp cornflour; 5 cup water; 2_3 cardamom crushed; 2 lemons juice; 2 tsp chopped pista; Ice cold water as required

teesa davis @jefjov

Rajasthan

#GA4
#week9
#mithai
#diwali2020

teesa davis @jefjov

Rajasthan

#GA4
#week9
#mithai
#diwali2020

Saved

Ingredients

1hr30 minutes

15 pieces

1 litremilk
1 1/2 cup sugar as per taste
1 tspcornflour
5 cupwater
2_3cardamom crushed
2lemons juice
2 tspchopped pista
Ice cold water as required

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Steps

1hr30 minutes

1

First boil milk.Then switch off flame and add a mix of lemon juice and equal quantity of water(I got 4 tsp lemon juice to this added 4 tsp of water) little by little to curdle milk.
2

Strain this in muslim cloth kept in strainer.I had washed this paneer with 2 cups of fresh water to remove lemon flavour from it.Then again washed it under tap water.
3

Hang paneer under tap for about minutes to drain excess water.Our paneer should have a moisture content in it.
4

Take paneer in plate rub using your palm to make it softbfor3_4minutes.Mix with cornflour and make small balls.
5

At this time boil water with sugar syrup in kadai or cooker.
6

Add crushed cardamom with paneer balls.Reduce the flame skittle but the water should be boiling.
7

Cover and cook for12_15minutes till it doubles.Stir once in between.
8

Take rasgulla from sugar water one by one and add to ice cold water.keep in it till rasgulla cools down.
9

At this time boil syrup in slow flame for minutes.Cool this also down
10

Add cooled rasgulla to our reduced syrup one by one by squeezing off water.keep this for 3_4hours.Serve chilled.Garnish with chopped pista.