Cooking Instructions
- 1
Boil milk in a vessel. Add lemon juice slowly. Not to stir. Let it milk curdle. Stir turn off flame and take in a muslin cloth. And make like potli. (Now this step is imp.) wash in a runny water. Open and wash curdle milk properly lemon taste should not remain. Squeeze chhena potli and remove excess water.
- 2
Now take chhena in a plate and mash with palm for 5 min. Mash till not found any cracks. Now add 1tsp. Sugar again mash and make a roll. And make small rough balls. Again mix all balls and mash again add 1tsp sugar and make roll. Make 6-7balls and roll on palm.
- 3
Now take sugar in a vessel and add 1glass water. Bring one boil add 1tsp. Milk and remove dust. Not to make taari chashni. Only like sugar syrup. Add saffron strings and cardamom (only dana.)
- 4
Now add chhena balls. One by one cove and cook for 12-15min. On mid. Flame. Turn off flame add ice cubes and leave it on room temp.
- 5
Set in a fridge and Serve chilled.Yummy delicious Rasgulla is ready to Serve.
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