Rasgulla Pakoda

Name: Rasgulla Pakoda
Cuisine: American
Ingredients: 1 liter milk; 3 tbsp lemon juice; 1 cup sugar; 6-7 cups water; 2 broken cardamom; 1 bowl chickpea flour (besan); 1 tbsp red chilli powder; 1 tsp baking soda; 1 tbsp ginger garlic paste; 1 tsp cumin-coriander seeds powder; 1 tbsp lemon juice; As per taste Salt; As required Water as per requirement; As required Oil for deep frying

Lekha Toraskar @cook_16009462

Thane

#indvspak

Lekha Toraskar @cook_16009462

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Ingredients

1 litermilk
3 tbsplemon juice
1 cupsugar
6-7 cupswater
2broken cardamom
1 bowlchickpea flour (besan)
1 tbspred chilli powder
1 tspbaking soda
1 tbspginger garlic paste
1 tspcumin-coriander seeds powder
1 tbsplemon juice
As per tasteSalt
As requiredWater as per requirement
As requiredOil for deep frying

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Steps

1

Boil 1 liter milk in a big pan, stirring occasionally. Once it starts boiling, add 3 tbsp lemon juice and mix well. Once it starts curdling put off the flame and mix well.
2

Let it cool & then transfer it to a muslin cloth, bring the edges of the cloth together and gently squeeze off the excess water. Hang this till the water drains completely.
3

One the water drains, knead it. Divide the dough into equal portions, roll each portion into soft balls.
4

Take 1 cup sugar, 6-7 cups water,2 broken cardamom in a thick bottom pan and keep it on high flame. Once the water boils and the sugar dissolves completely, add the rasgullas. Cover and cook. Once the rasgullas double in size, remove and allow them to cool.
5

Mix 1 bowl chickpea flour (besan), 1 tbsp red chilli powder, 1 tsp baking soda, salt as per taste, water as per acquirement, 1 tbsp ginger garlic paste, 1 tsp cumin-coriander seeds powder, 1 tbsp lemon juice to form a thick batter.
6

Dip the rasgullas in the batter and deep fry in hot oil. Serve hot with favorite sauce or chutney.