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  |
One bowl meal with saga kanji कटोरा भर भोजन सागो कान्जी के साथ Kanji! A traditional Odia dish, especially popular during the summer months. Here's a simple recipe to make Kanji, a flavorful and healthy fermented rice with it's sour water torani. Ingredients: 2 cups pakhal rice (fermented rice) 3 cups torani 1 bunch Amarnath saag ¼ tsp Hing 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp Fenugreek seeds 1/2 tsp fennel seeds 20 crushed Garlic pods 2 dry red chili Salt, to taste For garnish... Chopped onions Chopped green chillies And some seasonings Preparations: In a large bowl, pour some sour torani with rice. Mash the rice with your hand. The mixture should be watery, but not too thin or too thick. Add salt and keep it on medium flame when it comes to boiling point and chopped saag; stir well; now keep the flame on high; once the saag coagulates with it, keep the flame on low. Switch off when all done. Y...