Zafrani Rasgulla Recipe

Zafrani Rasgulla Recipe

 

Ingredients

  • Milk - 1/2 litre
  • Lemon Juice - 3 tblsp
  • All Purpose Flour - 1 tsp
  • Water - 2.5 cups
  • Sugar - 1 cup
  • Rose water - 1 tsp
  • Zaffran (Saffron) - 1 pinch

Direction

  • Put the milk to a boil in a milk cooker or in a heavy bottomed pan.
  • while the milk is boiling add the lemon juice step by step until the milk curdles. (i.e paneer seperates from the faded coloured whey.)
  • Turn off the stove and drain this using a clean kitchen fabric.
  • Squeeze out extra water along with your fingers.
  • Clear a clean surface with the all purpose flour and knead the paneer. 
  • making use of strain and knead for approximately five minutes till it forms a cohesive mass. 
  • combine the sugar and water in a wide pan or a pressure cooker. permit this come to a boil at the same time as you make the balls.
  • Make small marble sized balls with the paneer dough.
  • Roll each and every ball making use of some stress together with your hands in order that there aren't any cracks. (A smooth ball could be very vital for right rasgullas.)
  • add the balls to the boiling sugar syrup and cook dinner for approximately 20 minutes. in case you are using a pressure cooker, cook dinner for two whistles.
  • Turned off and put the rose water. The balls might have doubled in size and come to be spongy.
  • Refrigerate for few hours and serve chilled.

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