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Thursday, September 18, 2014

Spongy Rosgulla-Indian Milk Desert/Sweet

Rashgulla 


  • Soft, spongy balls of cottage cheese soaked in chilled sugar syrup.... Nicely made Rasgulla melts in your mouth and leaves you wanting more...always!




  • Main Ingredients:

    Milk: 1litre (with full cream)


    Water: 600 ml (2 1/2 cups approx) 


    Sugar : 300 grams or a 1 1/4 th Cup


    Lemon Juice: 3 tbsp (2 T spoons for cuddling the Milk 1 tea spoon for sugar syrap


    A pinch of cardamom powder 
    or A few drops of rose essence/ any essence 
      

    Method:


    1. In a vessel, bring the milk to a boil. Reduce the temperature,wait for 2 minutes,now 

    2 Add a tablespoon of lemon juice to it and mix until the milk curdles. 

    2. Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates.

    3. Switch off the heat and strain the cuddled milk (panner) in a cheese cloth.



    4.Wash the panner  several times to remove lemon juice under running water Tap

    5.now hang the panner holding chese cloth for 20 -30 minutes

    6.Now press the panner gently,squeeze gently to remove excess water 

    7.place the panner in a pate and knead it with your palm (you may use your blender/mixer for just 2-3 minutes) make it as soft dough(at this stage you add 2 -3 t spoons of powdered sugar for better results,we add and get good results too)

    8.Make round balls with your palm 

    9.Now make sugar syrup. Add.Add water to pressure cooker dish 
      add 150 grams of sugar(half quantity)

    10.Boil the water to form sugar syrup

    11.Once the water is at boiling point,add 1 t spoon of Lemon juice(this will avoid crystal formation)

    11.remove the impurities with spatula (floating on top of syrup)

    12.Now add round panner balls into the sugar syrup


    13.Cook for 2 minutes on high flame

    14.Reduce he flame to medium,close the lid and cook for another 5 minutes or one whistle

    15.please don't open the lid till steam reduces completely

    16.now you may see that rashgulla balls doubled in size and absorbed much of the syrup

    17.make sugar syrup with rest of the sugar and add this sugar to Rashgulla balls

    18.keep rashgullas in refrigerator for at least for 8 hours for better result.

    19.take hem out after 8-9 hours and enjoy with all your family members 

    Note : 


    Milk should be full cream ilk
    Keep stiring for cuddling the milk
    Donot press hardly for making rasgull balls or else you will end up with hard rasgulla without sugar syrup inside 
    Sugar syrup should be good enough to immerse the rasgulla balls completely