Posted by Lakshmi Vasanth on 29/12/2015
For making Rasgulla
Ingredients : Full cream milk - ½ litre , Vinegar / Lemon juice -2 tbsp, Sugar -2 cups,Water 5 cups,Cardamom powder – 1tsp, Rose water – 2 tsp( optional) Rava – 1tblsp
Method : Boil the milk for 10 minutes.Lower the flame and then add vinegar / lemon into it. Mix well.You can see the whey separate.Now Arrange a stainer on a vessel and spread a cotton cloth on it.Pour the paneer formed and remove the whey.Pour running tap water onto this to remove the sour taste due to the lemon/Vinegar used. Now tie the cloth so that the extra water is drained.
After 1 hour, the paneer looks a little crumbly.Knead it with rava for 10 minutes into a pliable dough.Make small balls without any holes in it and keep it aside. In a Pressure cooker add the 1cup sugar to 5 cups water and cardamom powder. Bring to boil and now slowly put the paneer balls in it. Close the lid and let it cook for 2 whistle.Then simmer it for 10 more minutes in a very low flame. Switch off the stove. When the pressure is released you can see these soft yummy rasgulla's might have doubled in size.
For making of the saffron flavored milk
Milk - 1/2 litre
Sugar – 1 cup
Cardamom – 6/7 nos (powdered)
Saffron -7-8 strands
Pistachio -chopped – 15/20 nos
Almonds (blanched and thinly sliced) - 20 nos
Boil ½ Litre milk - so that it is reduced by ¼ quantity. Keep the flame low and keep adding sugar, cardamom powder and mix until the sugar dissolves.Switch off the flame. Add almonds, pistachio and saffron soaked in a tbsp of milk. Mix well. Now take the rasgulla from the sugar syrup, squeeze out the excess sugar syrup gently. Then drop it into the creamy milk and refrigerated it and serve chilled RAS MALAI with more almonds and pistachio.