Narangi rasgulla

Name: Narangi rasgulla
Total time: 2700 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 5 cup Milk; 2 cup Sugar; 2 cup Water; 2 tbsp Lemon juice; 1 pinch Saffron food colour; 1 cup Orange juice

Mukti Sahay @muktivijay_203

#fruits

Mukti Sahay @muktivijay_203

Saved

Ingredients

45 mins

8 servings

5 cupMilk
2 cupSugar
2 cupWater
2 tbspLemon juice
1 pinchSaffron food colour
1 cupOrange juice

Saved

Steps

45 mins

1

Boil the milk in a heavy bottom vessel.
2

Once boiled switch off the flame.
3

Add lemon juice and cover the milk.
4

After few mins, milk is fully curdled.
5

Strain the milk in a muslin cloth and wash in fresh water for 2 - 3 times.
6

Hung the paneer / cottage cheese in muslin cloth for half an hour.
7

Now we get soft paneer / cottage cheese.
8

We mash the paneer / cottage cheese very well.
9

Add saffron food colour and make a soft and smooth dough.
10

Divide the dough into 12 equal size balls.
11

Roll each ball between your palms.
12

Shape each ball to flat patties of medium thickness
13

All the balls are made in the same way.
14

Now we take pressure cooker and add twp cup of sugar,two cup of water,one cup of orange juice and also add paneer / cottage cheese balls. and steam it.
15

When cooker release the whistle simmer the flame for ten mins.
16

Once cooled,we open the lid.
17

Orange rasgulla should be floating on the syrup and it's size should be double.
18

Serve chilled.