Monday, August 9, 2010

Kesar rasgulla


4 cups milk
2 tbsp lemon juice
4 cups water
2.5 cup sugar
few drops rose essence
few saffron strands


Pour the milk in a heavy bottomed pan and bring it to boil.
When it starts to boiling add lemon juice and stir continuously until the milk curdle. Pour this in a cloth and drain the water.
Wash the paneer(cheese) with cold running water to remove the lemon juice flavour. Then squeeze the cloth with your hands to remove the excess of water from the paneer. Put a knot around the paneer cloth and hang the paneer(cheese) for 1 hour. Make sure that there must not be any water remaining.
When the water completely drained then remove the paneer(cheese) from the cloth and place in a bowl.

Then knead it to make a smooth and soft dough.
Now divide the dough into small lemon size balls and keep aside.
Make sure that there is no crackes in the balls.
Take a pressure cooker and heat on medium high heat.
Mix the sugar, water and few saffron strands in a pressure cooker and bring it to boil.Add the paneer balls and close with a lid.
Make sure that the cooker is large enough to accommodate the rasgullas.
Because the rasagullas will expand about double the size while cooking in the sugar syrup. When the first whistle comes then reduce the flame to medium low and cook for another 5-7 mins.Remove from flame and allow it to cool for sometime.Now transfer the rasgullas in a bowl and add rose essence.Then refrigerate for few hours before serving.
Finally easy and tasty bengali kesar rasgulla is ready.Serve the chilled rasgullas and enjoy the taste.


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