RASAGULLA
INGREDIENTS
* Milk-Whole milk-1litre
*Sugar -2cups
*Vinegar or lemon juice -1tablespoon
*Cardamom for flavor
*Water -4cups
*Ice water-2cups
METHOD
1.First heat milk in a heavy bottom pan.When it start to boil,simmer the flame.Add vinegar slowly as you stir.
2.Continue heating until whey separates from the milk.Switch off the flame once it clearly separates.
3.Immediately add cold water and mix well.it helps for soft texture.
4.After that,take a metal strainer with a muslin cloth.Pour the curdled milk in it.
5.Then wash it well under running water.
6.Hang this Chenna for 30 minutes. squeeze the excess water gently.
7.Take out the Chenna in a bowl.
8.Now knead this for 5to10 minutes.
9.Once it comes non sticky and soft dough
10.Make small sized balls.
11.Take sugar,water and cardamon powder in a pressure cooker and start heating.After the sugar dissolved completely then add the balls one by one.
12.Cover the cooker and cook it in medium heat for one whistle.After a whistle,keep for another 5minutes in low heat.
13.Put off the stove and wait for pressure release.Then open the lid and enjoy with rasagullas.
