Malai Rasgulla #Rc

Name: Malai Rasgulla #Rc
Cuisine: Indian
Ingredients: For rasgullas; 1 litre milk; 1/2 bowl curd; 1/2 bowl sugar; 7-8 bowls water; For Kheer-; 1/2 litre milk; 1.5 tsp corn flour; 2 tbsp sliced cashews, almonds, pistachios; 1 tsp cardamom powder; 7-8 Saffron strands soaked in warm milk; as per taste Sugar

Shubha Salpekar Deshmukh @shubha

#Rc
Maharashtra-Bengal
This is my version of bengali mithai Chhenar Payesh. Rasgullas dipped in reduced, thick, flavoured milk.

Shubha Salpekar Deshmukh @shubha

#Rc
Maharashtra-Bengal
This is my version of bengali mithai Chhenar Payesh. Rasgullas dipped in reduced, thick, flavoured milk.

Saved

Ingredients

For rasgullas
1 litremilk
1/2 bowlcurd
1/2 bowlsugar
7-8 bowlswater
For Kheer-
1/2 litremilk
1.5 tspcorn flour
2 tbspsliced cashews, almonds, pistachios
1 tspcardamom powder
7-8Saffron strands soaked in warm milk
as per tasteSugar

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Steps

1

Boil milk, add curd. Turn off the flame when milk is curdled.
2

Strain curdled milk.
3

Keep chhena in cotton cloth.
4

Put the chhena on a plate and knead it for at least 7-10 minutes.
5

Put sugar and water in pressure cooker and let it boil.
6

Make small balls of chhena and put them in boiling sugar syrup. Let them cook with lid on for 20 minutes.
7

Rasgulla are ready.
8

For making kheer, Boil milk. Add cardamom powder, sugar, sliced dry fruits. Add corn flour paste. It will become thicker, turn off the flame. Add soaked saffron strands.
9

Deep rasgullas in kheer.
10

Let it cool in refrigerator. Garnish with dry fruits. Serve chilled.