Tuesday, September 20, 2011

Rasogulla

Ingredients - 
Rasogulla
  1. Milk - 1/2 lt.
  2. Lemon Juice- 2tbsp
  3. Sugar - 1 cup
  4. Water as reqd.



Directions - 
Kneaded Dough
Divided in 10 equal parts
  • Boil the milk, add Lemon juice while boiling. Let the whey and fat cool down.
  • Separate the whey and fat using a strainer.
  • Put the fat in a soft cotton towel or paper towel, and hang it for 3-4 hours.
  • Transfer the fat in a bowl.
  • Knead the fat for 15-20 minutes until it turns too soft and starts getting hold together like a dough.
  • Divide the dough in equal parts.
  • Pressing by both hands, turn it in smooth balls.
  • Take sugar and water ( twice the amount of sugar), boil it for 5 minutes.
  • Add the balls in the water, cover the lid, reduce the flame to medium and let it get cooked for 20 minutes.
  • Open the lid, the ball should increase to the double size.
  • Close the flame and let the balls cool down.
  • Serve it cool.
Smooth balls added to boiling sugar syrup
Ready Rasogulla








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