This post is a part of the “Cooking from a cook book using a single ingredient” theme at BM#26, hosted by Srivalli..
I chose Paneer (Cottage Cheese) and this is the dessert for the same. I chose this recipe from “Pressure Cooking” by Nita Mehta. I am not a fan of sweets but Rasgulla is the only one sweet that I love to eat. So here was my chance to try this out.. I was really excited to make the same and loved them as well.. 🙂
Preparation Time:- 2 hrs 15 mins | Cooking Time:– 15-20 mins | Serves:- 4-5 people
- 1 lt Full cream milk
- 1.5 – 2 table spoon White Vinegar / 1 table spoon lemon juice
- 1 cup sugar
- 3 cups water
- 2 Cardamons (Elaichi)
Boil the milk and switch off the gas.
Add the vinegar/lemon and let the milk curdle.
Pour the chenna on a cheesecloth/muslin cloth and leave to dry for at least 2 hours.
Blend in a mixer without water until smooth and uniform.
Make small balls of the chenna mixture, make sure they are smooth on the surface.
Put water, sugar and cardamom in the cooker and bring it boil.
Gently drop the chenna balls into the sugar syrup.
Pressure cook for 1 minute.
Remove from fire and let it cool. Serve
(Mine were flattened a bit.. next time hoping to get them back in round shape.. :))
- Serve cool rasgullas post dinner/lunch.
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