Originally posted December 21, 2018

Rasgulla Recipe in Marathi

Rasgulla Recipe in Marathi by punjabidesifoods

Holi will be celebrated in India today. This festival of colors is popularly called crop festival and also marks the beginning of spring season. It has its origin in ancient Indian mythology and these origins differ in various areas of India related to legends of Lord Krishna and Radha, Bhakt Prahlad and Holika, Sacrifice of Kamadeva.

Ingredients

  • 8 cups milk
  • 1/4 cup lemon juice + 1/4 cup vinegar in 1 cup of water
  • 3 cups Sugar
  • 9 cups water

Directions

Mix lemon juice and vinegar in 1 cup of lukewarm water and keep aside.
Boil the milk in heavy bottomed pan over moderate heat. Stir periodically ensuring the bottom will not get burnt. Once the milk comes to a boil, simmer the flame. Add vinegar-lemon juice gently on the sides of the pan. Stir the milk gently. Once you find that the curd separating out of the whey button off the flame.

Take a collander/ strainer and line it with muslin cloth. Drain the whey and rinse the chenna under coldwater [in order to get rid of the sourness of the lemon]. Now take the endings of muslin cloth together, gently squeeze out the extra water. Hang it to the tap and without disturbing it wait till all of the water dries . It took me one hour. Alternatively, you could also press on the muslin cloth with chenna beneath a thick pan. Taking the perfect amount of water out of chenna is one of the vital actions in preparing this particular dish. To check this require a little parcel of chenna on your palm and rub your hands on. After massaging the paneer for about 15 -20 seconds, you need to be able to create a business but smooth chunk.

Now have the granular chenna on the kneading surface. Knead it till you find yourself a quite smooth soft paneer dough. Take a peek at this link below for tips on kneading. Pinch the dough to make same sized balls. I received about 17 18 moderate sized chunks.
Meanwhile, mix sugar and water at a pressure cooker on medium heat and bring to a boil. Reduce the paneer balls one by one attentively and close the pressure cooker. [Make sure the pressure stove is large enough to adapt the rasgulla recipe in hindi, since they'll expand to approximately double in the volume whilst cooking from the syrup]. Pressure cook for 1 whistle, simmer the petrol for next 7 minutes. Switch off the fire. After 5 mins pour cold water over the cooker before opening. The chunks needs to have dropped in size and become light and jerking touch. Let them cool. Add cardamom powder into sugar syrup. Yummy rasgullas are finished and you will enjoy them as a sweet dish.

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Adapted from

punjabidesifoods.com

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