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********************** Rasgulla**********************
Milk – 1 litre
Lime juice – 3 tablespoons
Sugar – 1 tablespoon
Refined flour – 2 teaspoons
Water – 1 litre
Sugar – 500 grams

1. Take a pot and add 1 litre of milk in it. Once it starts boiling, add the lemon juice gradually and stir the milk gently.
2. Once the milk fat has separated from the whey, drain the whey using a muslin cloth.
3. Wrap the curd in a muslin cloth, and rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
4. Once the paneer is drained, place on a dry, clean surface and add 1 tablespoon sugar, 2 teaspoons refined flour and knead the paneer for 3 – 4 minutes until the paneer is almost rolls into smooth soft dough.
5. Divide the dough into equals parts and roll them into smooth balls.
6. Add 1 litre of water in a heavy skillet, 500 grams of sugar and then sugar syrup will start to boil.
7. Add balls into the boiling syrup, cover it with the lid and continue cooking without opening the lid. @@#@ for about 25 – 30 minutes.
8. (Optional) Take one rasgulla using spoon and drop into the glass of water. If it sinks to the bottom of glass then rasgulla is cooked. If it floats on top, means it is still raw from inside. It needs more cooking.
9. Once the whole mixture is cooled down. You can serve or refrigerate them and serve later.

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