- Boil milk in a heavy bottom pan, add lemon juice and stir it till it curdles completely ( the cheese will seperate completely from the transparent liquid)
- Drain it in a sieve and wash the paneer/cottage cheese with running cold water thoroughly
- Dry the mix in a muslin cloth or sieve for an hour
- Knead the cheese in a soft and smooth dough and make small round balls of the mixture and keep aside. Ensure the balls are crackfree and of a smooth consistency.
- In a pressure cooker, add sugar and water and bring it to a boil
- Add saffron strands and paneer/cheese balls and close the lid.
- Give one whistle and then let it cook on slow heat for another 7-8 minutes.
- Remove the cooker from the gas and let it cool
- Once cooled, remove the rasgullas in a bowl with the syrup and add rose essence.
- Chill it for few hours before serving
Tuesday, 14 August 2012
"Long years ago, we made a tryst with destiny and now the time comes when we shall redeem our pledge... At the stroke of the midnight hour, when the world sleeps, India will awake to life and freedom".
15th of August, Indian Independence Day. Patriotism celebrated with flag hoisting ceremonies, National Anthem and traditional festivity. On this Independence day, I am sharing a sweet recipe which is loved by every Indian , Rasgullas.
Soft and mushy white Rasgullas which are filled with the sweet & mesmerizing flavours of India.
Do try this recipe and enjoy it with your family and friends.
Happy Independence Day !!!!!
4 cups milk
2 tbsp lemon juice
4 cups water
2 and 1/2 cups sugar
few drops of rose essence
few saffron strands
Note : you can replace lemon juice with vinegar for making the paneer/cottage cheese. The most important part of this recipe is making sure that the cheese balls are smooth and not crumbly. You can add cardamom powder to the recipe for an additional flavour.Garnish it with almonds, pistachios and rose petals before serving.