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  |
No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh