RASGULLA BIRD'S NESTS #foodiesand friends

Name: RASGULLA BIRD'S NESTS #foodiesand friends
Yield: 5 servings
Cuisine: Pakistani
Ingredients: ❤💛 rasgulla bird's nest💛❤; Ingredients:💕; For rasgullas; 1 litre Milk; 1 tbsp vinegar; 1 tbsp flour; Cold water; For sugar syrup; 200 gms sugar; 600 ml water; 1 tsp Rose water; For nests; 1 packet Vermicelli..; 4 tbsp Condensed milk; For garnish; 1 tbsp Butter; 20 gmsAlmonds; 20 gms pistachios; 8-10 glazed cherries; leaves Few mint

Rubina Naim @cook_16738038

These rasgulla bird's nests are made with soft, spongy rasgullas and sweet crunchy vermicelli nests garnished with dry fruits and condensed milk. These are not only mouth watering but also mesmerizing for the eyes to look at. Moreover, they come under the list of my specialities and they deserve to be tried atleast once
#ramadankitayari

Rubina Naim @cook_16738038

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Ingredients

5 servings

❤💛 rasgulla bird's nest💛❤
Ingredients:💕
For rasgullas
1 litreMilk
1 tbspvinegar
1 tbspflour
Cold water
For sugar syrup
200 gmssugar
600 mlwater
1 tspRose water
For nests
1 packetVermicelli..
4 tbspCondensed milk
For garnish
1 tbspButter
20gmsAlmonds
20 gmspistachios
8-10glazed cherries
leavesFew mint

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Steps

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1. In a heavy bottomed saucepan add milk and let it boil. After the first boil add the vinegar and turn the flame off. Keep it undisturbed for about five minutes so that the milk curdles.
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2. Through a colander lined with the muslin cloth strain the paneer that formed and wash under cold tap water very nicely so the sourness due to the vinegar is removed. Drain off water by squeezing and tie a knot in the muslin cloth with leave the paneer hanging for about half an hour.
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3. After that take out the paneer which will be crumbly and dry with little moisture. Now the major part of making rasgulla is to knead the paneer well with your fingers and palm. At this stage add flour to it. Knead it until there are no lumps and the mixture gathers up and fat starts releasing out. At this stage stop kneading. This whole process would take about ten minutes.
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4. Divide the dough into equal sized portions and make balls without any cracks on them. Make small balls as the rasgullas will double up while on boiling.
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5. Now add three cups water and sugar in a saucepan, add rose water in it. When sugar dissolved put rasgullas in it. Now cook on high heat for two minutes, then reduce the flame to very low and cover the lid. Cook them for about 15 minutes or so. After that you will see them becoming double in size. Turn the flame off and let them cool down in the saucepan for at least two hours then refrigerate them.
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6. For vermicelli nest crush the vermicelli with your hands. Now heat the butter in a pan and saute the vermicelli for a minute then add condensed milk and mix well. Cook for ca minute then turn off the flame.
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7. Now take small bowls or cupcake liners and put vermicelli mixture in it. Press the center with spoon or fingers and shape them like nests.keep them in the fridge for ten minutes then remove it from the liner or bowl. Nest are ready.
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8. Now place three rasgullas over a nest and garnish it with glazed cherries, almonds, pistachios and mint leaves. Drizzle some condensed milk over them. Your yummy and beautiful Rasgulla Bird Nests are ready.