Saturday, November 6, 2010

Rasgollas, a tasty treat

Ingredients needed for Rasgollas 
1 liter cow's milk
1/4 tsp citric acid
1 tsp refined flour
1 cup sugar
3 cups water
a few drops of rose essence

How to prepare Rasgollas:
Boil milk in a sauce pan, allow the milk to get cool.
Skim the fat from the top and then boil the milk again.
Add citric acid gradually into the boiling milk and stir continuiously.
Remove the curded milk from the flame  and keep covered for about 15 minutes.
Strain the whey from the pan and keep the paneer you get hung in a muslin cloth to remove the extra whey in that.
Now keep it on a board and knead the paneer well  with the heel of the hand for about half a minute.
Add the refined flour  and knead till the dough becomes soft and creamy.  it will take about 5 minutes/
Divide the dough into equal portions  and roll each ball giving a slight pressure with your palms.
The balls should be uniform in shape  and should be smooth and even.
Put sugar and water in a pressure pan and let it boil till the sugar gets dissolved
Place the balls gently into the syrup , cover the pan and let it cook for about 7-8 minutes.
Allow to come to the room temperature  and then stir in the essence.
Serve chilled .

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