Rasagulla - preparation time 45 to 60 mins
I love this sweet very much. My dad used to go to calcutta for official work, when he returns he used to buy us this famous rasagulla. We used to fight for this sweet. Still the taste lingers in my mouth. Old memories are very beautiful. I tried this sweet when one litre of milk curdled. Don't worry when the milk is curdle just check whether it doesn't smell bad and sour. Usually we used to drain the water, wash well and mix with sugar and take else i will give to person who is helping on my household work. This time i thought of making rasgulla in the curdled milk.
I asked friends and start trying out.They asked to boil on vessel but, i used pressure cooker and prepared.
Ingredients:-
Milk - 1 lt
Curd - 1/2 cup to curdle the milk
Sugar - 100 gms or 150 gms according to your taste
Water - 2 cups
Preparation method:-
Boil the milk in a vessel and add the curd.
The milk start curdling. When you get clear water and panner drain the water using filter.
Wash the panner well so the sour taste of curd/lemon will goes off.
Put the panner in a thin white cloth and hung it so all the water in panner goes off. You can also tie the cloth tightly keep this over a filter and keep some weight over it. The water drains down.
Knead the dough using your hand atleast for 20 to 25 mins i.e. till the dough becomes soft.
Now start making very small ball (1 inch or less). Keep these ball separately.
In pressure cooker add sugar and water. When water starts boiling add the balls slowly and carefully.
Close the cooker and wait for 3 whistle. Switch off the flame.
When you open and see the small will twice the size when compared to original one.
Take care and use big cooker so, space will be enough and it will become spongy and soft.
When cool keep in refrigerator and serve chill. Surely all your family members will love it. When i gave to my dad he told it tasted as in shops. This is big credit to me.
I love this sweet very much. My dad used to go to calcutta for official work, when he returns he used to buy us this famous rasagulla. We used to fight for this sweet. Still the taste lingers in my mouth. Old memories are very beautiful. I tried this sweet when one litre of milk curdled. Don't worry when the milk is curdle just check whether it doesn't smell bad and sour. Usually we used to drain the water, wash well and mix with sugar and take else i will give to person who is helping on my household work. This time i thought of making rasgulla in the curdled milk.
I asked friends and start trying out.They asked to boil on vessel but, i used pressure cooker and prepared.
Ingredients:-
Milk - 1 lt
Curd - 1/2 cup to curdle the milk
Sugar - 100 gms or 150 gms according to your taste
Water - 2 cups
Preparation method:-
Boil the milk in a vessel and add the curd.
The milk start curdling. When you get clear water and panner drain the water using filter.
Wash the panner well so the sour taste of curd/lemon will goes off.
Put the panner in a thin white cloth and hung it so all the water in panner goes off. You can also tie the cloth tightly keep this over a filter and keep some weight over it. The water drains down.
Knead the dough using your hand atleast for 20 to 25 mins i.e. till the dough becomes soft.
Now start making very small ball (1 inch or less). Keep these ball separately.
In pressure cooker add sugar and water. When water starts boiling add the balls slowly and carefully.
Close the cooker and wait for 3 whistle. Switch off the flame.
When you open and see the small will twice the size when compared to original one.
Take care and use big cooker so, space will be enough and it will become spongy and soft.
When cool keep in refrigerator and serve chill. Surely all your family members will love it. When i gave to my dad he told it tasted as in shops. This is big credit to me.
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