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Ingredients :

For Rasgulla :
  • 4 Cups Milk
  • 2 Tbsp Lemon Juice dissolved in 1 Tbsp Water
  • 1 Tbsp Maida (All purpose flour)
For Syrup :
  • 4 Cups Water
  • 2 Cups Sugar
  • 1/4 Tsp Cardamom Powder
  • 4-5 sticks of Kesar


Method :

Heat Milk and bring it to boil. When it starts boiling, add lemon juice and wait fro milk to curdle completely.
Then remove from heart and let it cool for 5-10 minutes.After that pour it over a thin cotton cloth and tie it with a tight knot. On straining this milk, what we get is Paneer.Wash this paneer nicely under cold water to remove lemon juice flavor.Now knead Paneer for 5-7 minutes to make a smooth dough.Add Maida and knead again for few minutes.Then make small balls of dough and keep aside.(Note: remember , balls will grow in size when cooked in syrup, so make them small in size , about 1.1/2-2 cm in size.)
Now for making sugar syrup, mix sugar , water and cardamom powder in a saucepan and bring it to boil.Add kesar sticks and then add those paneer balls to hot syrup on medium heat and let it cook for 20 minutes with lid partially covered.Once rasgullas cooked, transfer to serving dish, refrigerate and then serve chilled garnishing with some dry fruit pieces.

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