Rasagullasweet Milk Balls Food

RASAGULLA(SWEET MILK BALLS)

Steps:

• mix both type of milk and spoil it with the lemon juice.
• drain out the water from it and put the milk consistency in a cheese cloth.
• press the milk consistency in the cheese cloth with some heavy weight,so that all the remaining water comes out completely.
• it will take about 45 minuts.
• take out the milk consistency and rub finely with your hand or in a powerfull morter mixer.As fine as you can.
• make samll walnut size round balls.
• FOR SUGAR SYRUP.
• in a pressure cooker or in a large pan mix the sugar and water and allow to just boil.
• when the syrup starts boiling ,drop in the balls.
• if you are making in a pressure cooker close the lid and allow to cook for 15 minutes under medium heat.Do not allow the pressure cooker to whistle .So keep the flame of gas on medium.
• if you are making in a sauce pan ,drop in the balls when the syrup boils and simmer it for about 25 minuts on medium flame of gas.
• allow to cool it completely.
• when it is cold enough mix the rose syrup and put the milk balls in the fridge .
• It remains fresh for 1 week.
• NOTE:- IF YOU GET FRESH MILK ,YOU CAN AVOID USING ANY KIND OF CREAM OR HALF AND HALF.BUT IN USA FRESH MILK IS IMPOSSIBLE TO FIND.

RASGULLAS

Steps:

• Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.
• Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
• Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
• Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
• Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.