Kesar Rasgulla

Name: Kesar Rasgulla
Cuisine: Indian
Ingredients: for the rasgullas; 1 Iitre milk (boil, cool, refrigerate & remove cream); 1-2 tbsp lemon juice; 1 cup Sugar; for the light sugar syrup; 5 cups Water; 1/2 tsp fine cardamom (elaichi) powder; 1 Iitre for the saffron(kesar) milk: milk; 2 tbsp sugar; 1 tbsp condensed milk; pinch of yellow colour; 4-5 saffron strands soaked in 2 tsp milk chopped dry fruits; pistachio slivers for garnish

Shaheen Mustafa @cook_11890547

#Rc

Shaheen Mustafa @cook_11890547

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Ingredients

for the rasgullas
1 Iitre milk (boil, cool, refrigerate & remove cream)
1-2 tbsplemon juice
1 cup Sugar
for the light sugar syrup
5 cupsWater
1/2 tspfine cardamom (elaichi) powder
1 Iitrefor the saffron(kesar) milk: milk
2 tbspsugar
1 tbspcondensed milk
pinchof yellow colour
4-5saffron strands soaked in 2 tsp milk chopped dry fruits
pistachio slivers for garnish

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Steps

1

Bring the milk to boil. turn offthe heat and add the lemonjuice gradually, till milk curdles. add 10-15 ice cubes & leave mixture to rest for 5 minutes. strain the paneer in a colander (already lined with muslin cloth) & rinse the paneer under running water to remove lemon sourness.
2

Squeeze out water. Knot the muslin cloth and hang it to get rid for any excess whey/liquid. remove the paneer from cloth & mash it out to a smooth dough with the heels ofur palms. mash it until it shells out ghee / oily texture. make a dough neithertoo hard nor too soft. make lemon size smooth balls (there should be no cracks)
3

For sugar syrup: in a big vessel bring water to boil & add the sugar & elaichi powder. Transfer balls into the boiling syrup, cover with lid and let cook till puffed up (about 20 minutes). boil in 2 batches.
4

Rasgullas need space to puffup so do not crowd the syrup by adding too many ofthem. to check whether it's done remove 1 rasgulla from the syrup & put it in a glass ofdrinking water. if it's done will setlle down & lfit floats, boil for a couple of minutes & check again ifthe sugar syrup is getting thicker add water & little bit of more sugar.(keep the syrup light) transfer the rasgullas in a bowl of plain drinking water & let them rest in the waterforfew minutes
5

After few minutes remove the rasgullas from water & squeeze out the extra water.transfer them again in sugar syrup again fora while. while they rsoaking the sugar prepare the saffron milk.
6

Heat the milk in a heavy bottom vessel & keep on stirring to avoid burning. add the sugar, yellow colour, condensed milk, dry fruits & saffron mixture. continue to boil the milk on low heat forfew minutes. turn offthe heat & cool the mixture. remove the rasgullas from sugar syrup & drop them in the saffron milk mixture.
7

Garnish with pistachio slivers & Serve Chilled !!!!