- Place a cheesecloth on a strainer. Heat milk in a heavy bottom pan with some mint leaves. When it starts to rolling boil remove from heat. Add lemon juice or vinegar. Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely. When greenish whey and cottage cheese separates immediately pour into the strainer. Wash the paneer under running water Wash the cottage cheese well to remove the smell of vinegar. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese. Squeeze the cloth well to drain all the water from cottage cheese. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours. Take out the paneer on a large plate. Discard the mint leaves.Drain the water well. Let the leaves dry in shade on a paper towel for 2 – 3 days.Crush the dried leaves with your palm. Mash the paneer with your finger tips and heel of your palm. Mash till your palm becomes greasy and paneer becomes smooth. Make small balls. There shouldn’t be any crack on the balls. Press the balls between your fingers and palm tightly to make crack free balls. Make round ball using your both palm. Make all the balls. In a large and broad pan heat 1 cup sugar, 4 cup water and 1/4 cup mint leaves. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes. Cover and cook on medium high heat for 20 minutes. After 20 minutes switch off the heat. Keep it covered for 3 – 4 hours.Don’t open the lid before 2 – 3 hours. Then serve.
Mint flavoured rasgulla
#myrecipe
By Sai Charan
Mar, 26th
489
Servings
4 persons
Cook Time
1 hr
Ingredients
4
- 6
Ingredients
- Milk
- Lemon
- Mint
- Mint powder
- Sugar
- Water
