recipe and ingredients of rasgulla
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Answer:
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INGREDIENTS
INGREDIENTS2 litre milk, full cream
INGREDIENTS2 litre milk, full cream2 tbsp lemon juice
INGREDIENTS2 litre milk, full cream2 tbsp lemon juice1 cup sugar
INGREDIENTS2 litre milk, full cream2 tbsp lemon juice1 cup sugar5 cup water
INGREDIENTS2 litre milk, full cream2 tbsp lemon juice1 cup sugar5 cup water3 pod cardamom
INGREDIENTS2 litre milk, full cream2 tbsp lemon juice1 cup sugar5 cup water3 pod cardamomINSTRUCTIONS
1firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.
firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.
2stir until the milk curdles keeping the flame on low to medium.
stir until the milk curdles keeping the flame on low to medium.do not boil further once water separates completely.
3drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
4squeeze off the water completely. be careful as the curdled milk will be very hot.
squeeze off the water completely. be careful as the curdled milk will be very hot.rinse off the curdled milk with fresh water to remove sourness from lemon juice.
5squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.hang for 1 hour making sure the water is drained completely, yet remain the moisture.
squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.hang for 1 hour making sure the water is drained completely, yet remain the moisture.after 1 hour, start to mash the paneer for 5 minutes.
6mash the paneer till it turns out smooth texture without any grains of paneer.
mash the paneer till it turns out smooth texture without any grains of paneer.now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying.
mash the paneer till it turns out smooth texture without any grains of paneer.now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying.in a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.
mash the paneer till it turns out smooth texture without any grains of paneer.now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying.in a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.stir and dissolve the sugar completely.
7now boil the water for 5 minutes.
now boil the water for 5 minutes.drop in rolled paneer balls one by one into boiling sugar water.
now boil the water for 5 minutes.drop in rolled paneer balls one by one into boiling sugar water.cover and boil for 10 minutes or until rasgulla doubles in size.
7now drop into ice-cold water immediately, to prevent from shrinking in size.
now drop into ice-cold water immediately, to prevent from shrinking in size.once cooled completely, take into a serving bowl and pour in leftover sugar water.
9finally, enjoy rasgulla chilled or as it is.
Explanation:
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