Ingredients:
1 Lt full cream milk 1/2 lemon juice 1 tbs milk 2 cup sugar 3 cup water 1 tbs cardamom pdr Preparations: Boil milk in a pan on high flame. Mix lemon juice with 2 tbsp of water. Line a colander with muslin cloth. Once, the milk boils, switch off the flame. Wait for 30 seconds, add about ½ of the lemon mixture and stir well.. It should start curdling. Add a few more drops and stirring again. Once the milk is curdled and greenish whey is out. Pass it through the cheese cloth lined colander. Wash the cheese with some cold water. This will remove the lemony flavor and smell from cheese and will also help in making soft chenna. Pick all four corners of cotton cloth and squeeze out the extra water. Now the cheese are ready for rasgulla balls. Take it out in a dry plate. knead the cheese until it gathers all together, no lumps and bumps are there. And some fat will s tart releasing, as soon as it starts releasing, stop kneding and make balls. Make smooth round balls of about 1" diameter. Now need to cook these cheese balls with Sugar syrup. For sugar syrup: Take wide pan for syrup because 1" cheese balls will expand into 2", and atleast need 2" more for the rasgulla to swim in the syrup to ensure it is round. Now add Sugar and water in a pan. Bring it to a boil on high flame. Once the boil come ,add 1 tbl sp of milk to remove white crust that comes up after adding milk carefully remove these crust. Through this process all sugar dust are removed. Now add Rasgulla balls in this Sugar syrup. once again roll them with hands and then add in syrup. After adding all Rasgulla, cover the pan. Setup a timer of 15 mins to 16 mins The water should be continuously vigorously boiling. keep the flame on high. After 2 mins of full boiling, open the lid once, and stir with utter care. Now turn the stove on medium flame. Cover and do the same after 5...5..5 mins. Really need more Patience to cook rasgulla recipe, wait and cook 1/2 hours. Rasgullas will be ready and have increased in their size and volume. Leave it and cool it for another 5 hours. Now the soft, juicy, moist, spongy, rasgullas are ready to eat. You can even refrigerate them after serving. Enjoy this super heavenly delicious Rasgulla  |
Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s...