Ingredients
Rasgullas
Thick Milk - 2 cups
Vinegar or lime juice - 1/4 cup
Sugar - 1 cup
Water - 2 1/2 cups
To make Rasgulla
- Boil the milk in thick bottom pan
- Keep the flame in medium to high
- Once start coming up add vinegar or lime juice
- Allow the milk to curdle and stir gently
- When milk is curdled completely
- Strain it with thick cotton cloth
- Squeeze out the water completely from the curdle mixture
- And place heavy weight vessel on it to remove all moisture
- Or can hang it in one place for 1/2 hour
- After 1/2hr cheese will be ready to make balls
- In the pressure cooker add sugar and water
- Keep the flame in medium
- Mix it well
- After 1/2 hr cheese will be smooth
- Smash the cheese with your hand for 5 minutes and make it as dough (use your palm to smash it and make it as dough)
- After become a dough with out crack
- Make it as small flat shape with out crack(once the balls ready should add it immediately in to the sugar syrup)
- Once sugar syrup start boiling add the cheese balls and close it with lid
- After 1 whistle Switch it off
- After 5 minutes show the pressure cooker in water (to release the pressure)
- To cool down
To Make Milk Rasam for Ras malai's
Ingredients
Milk - 2 cups
Sugar - 2 tsp
Cardamom powder - 1/2 tsp
Badam, Pistas - 2 tsp sliced
- Boil the milk in thick bottom pan
- In medium high flame
- Milk should be reduced as 1 cup
- It will take 20 minutes
- Make sure milk should not get burn in bottom of the pan
- Squeeze the Rasgullas from sugar water lightly
- Once milk has reduced add sugar and cardamom powder
- Mix it well
- Now add the rasgulla's in milk
- Boil the rasgullas for 3 minutes and switch it off
- Rasgulla's will absorb the milk
- And transfer it to bowl
- Keep this Ras malai in refrigerator to chill it and then serve
Note: Can make 6 ras malai's in 2 cups of milk
