Monday, February 9, 2015

Bangali rasogulla

Serves 12 rasogullas
1/2 litre full cream milk
1 lemon juice or 2 tbsp of vinegar
1 cup water
1/2. Cup sugar
4-5 pistas to garnish

Make chenna
1.Boil milk. As it boils put lemon juice to disintegrate milk . As it starts leaving water turn off heat and drain it in muslin cloth . Squeeze all water with your hands and tie the cloth . Put your tied cloth in running water to wash off any lemon or vinegar taste.
Let it get totally dry for 1 hour . This preparation is known as chenna .

2 . Now grind chenna with will be soft non sticky preparation.

3. Divide it into 12 equal portions and roll them with your hands and make balls.

4. Now boil 1 cup of water in pressure cooker and as it boils put half cup of sugar to make sugar syrup. As the syrup start to boil ,
Put the gas heat to low and one by one put your rolled balls .

5. Close pressure cooker without vessel and cook for exactly 5 min. Turn off heat and let it get cold . Turn it into serving bowl and let it get cool in the fridge.

NOTE: if overcooked they may get hard .

6. Garnish with pieces of pista and serve chilled .

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