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Saturday, September 26, 2015,1:30 PM by
Ponmathi Srilekha.S

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RASAGULLAS

Serves :
4

Preparation Time :
1 hour

Cooking Time :
45 minutes

Preparation Method :

  • Heat milk in a heavy bottomed pan. When hot, add the lemon juice. Mix with a spoon and allow to rest for 5-10 minutes or until the milk separates. Sieve it through a clean cloth.
  • Tie the towel in a pouch and squeeze it to remove any extra water.
  • Hang the towel for about half an hour, allow all the water to fall down. Now the paneer is ready.
  • Take it on a plate and knead it very well to remove any chunks to get good quality rasagullas.
  • Make small balls, so that they do not break while cooking. Apply a bit of pressure to hold them together and make it as smooth surface.
  • Heat the sugar and water in a vessel. When the sugar is dissolved and syrup comes to boil, add 1 tablespoon of whole milk. The impurities in the sugar will start floating. Simmer and remove the impurities.
  • Slowly add the milk balls.
  • Close the lid. Cook the balls in the sugar syrup for about half an hour or until they are cooked.
  • Take one rasagulla out and slightly apply pressure, if it comes back to original shape, make sure that it is cooked.
  • Add the cardamom powder and put off the flame. Serve them chilled.

INGREDIENTS

For Syrup :

  • 200 grams sugar
  • 500 ml water
  • 3 grams cardamom powder

For paneer :

  • 1.5 litre whole milk 
  • 25 ml lemon juice

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