Rasgulla in vermicelli Kheer

Name: Rasgulla in vermicelli Kheer
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 ltr full fat milk; 2 tsp Vinegar; 1 tsp Semolina; 3 drops each Red & green food colour; 1 cup sugar; 5 cup water; 1/2 cup vermicelli; 1/2 ltr Milk; 1 cup cashew nuts & raisin; 1 tsp ghee; 1 cup liquid jaggery or (1/cup sugar)

Brishti Ghosh @cook_9046364

mumbai

#Rainbow3
#IndianSweet

Brishti Ghosh @cook_9046364

mumbai

#Rainbow3
#IndianSweet

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Ingredients

5 servings

1 ltrfull fat milk
2 tsp Vinegar
1 tspSemolina
3 dropseach Red & green food colour
1 cupsugar
5 cupwater
1/2 cupvermicelli
1/2 ltrMilk
1 cupcashew nuts & raisin
1 tspghee
1 cupliquid jaggery or (1/cup sugar)

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Steps

1

Boil milk for paneer.When it will start to boil switch off the flame.Make it cool for 5 mins & then add vinegar to make paneer.
2

Drain out excess water.Take a muslin cloth, tie up the paneer in it & hang it for 30 mins.
3

After that mash the paneer mixing with semolina.
4

Mix food colour & make 2 different colour of dough.
5

Make small balls from red dough first.
6

Take some portion from green dough, put one red ball in it & seal it well.
7

Boil sugar syrup & when it will start to leave bubble, add paneer balls.
8

Boil the balls in high for 10 mins with lid.After 10 mins open the lid.It will double in size.
9

Boil another 10 mins in medium flame without lid
10

Now heat ghee & fry dry fruits & vermicelli for few minutes.
11

Add milk in it & boil it.Simmer milk on a low to medium flame.
12

Stir it constantly so that the vermicelli & milk does not stick yo the bottom of the pan.
13

When the milk comes to boil, add jaggery or milk.Stir it constantly.
14

Add cardamom powder & cook the kheer till the milk thickens.
15

Then switch off the flame.
16

Make the kheer cool & cut the rasgulla into halves.
17

Now take a plate, put the rasgulla in the centre line & pour the kheer over it.
18

Keep it in fridge for sometimes & then serve chilled.