- Make Chena/Panner: Take one vessel and heat one ltr milk once its boiled turn of the flame and let it cool down a bit than slowly add the mixture of lemon juice and water in that and mix it. You will start seeing the separation of water from that. Once all water is separated take one maskin cloth and put all this in that and strain water from that. Add one glass of water on that remove sourness of lemon from that. Now squeeze all the water and hang it to dry for 30 to 45 min. Once it set and dry take it in plate and start making soft dough. If u need u can add maida ( all purpose flour) and knead a dough.
- Now make small balls for Rasgulla. tiny balls for Angoor Rabdi and big flatten balls for Rasmalai.
- for Rasgulla: Take one pan and add 1.5 litr water and 200 gms sugar in that and boil it for sometime than add these balls in it and boil for 20 min with the lead cover on top. You will see the size is doubled than turn it off and cool it later serve and enjoy
- for Rasmalai and Angoor Rabdi: Take one pan and talk half litr milk and boil until it start getting thick add sugar and saffron milk in that once it becomes half of it and thick, take one bowl add tiny balls and add rabdi on that same way u can use big flatten balls and use same or little thin milk for that.
Take one vessel and heat one ltr milk once its boiled turn of the flame and let it cool down a bit than slowly add the mixture of lemon juice and water in that and mix it. once water start separating take one maskin cloth and put all this in that and strain water from that. Add one glass of cold water on that remove sourness of lemon from that. Now squeeze and hang it to dry for 30 to 45 min.
Rasgulla/Rasmalai/Angoor Rabdi
By Nidhi Karia
Jan, 22nd
720
Servings
8 persons
Cook Time
1 hr and 30 minutes
Ingredients
4
- 6
Ingredients
- Milk
- Sugar
- Saffron
- lemon
- Water
- All Purpose Flour (optional)
Instructions
Notes/Tips
The Water added in Lemon juice will help make chena better and soft. adding cold water makes the chena soft and remove access sourness.
