Ingredients
Full cream Milk-1 Litre
Lemon juice-3 tblsp
Sugar-2 cups
Water-3 1/2cups
Elachi powder-1 pinch
Ice cubes-12 nos
Lemon juice-3 tblsp
Sugar-2 cups
Water-3 1/2cups
Elachi powder-1 pinch
Ice cubes-12 nos
Method
Heat the milk,when it start to boil,simmer the flame, add the lemon juice and stir properly.
Heat further until the whey water clearly separates. Put off the flame.
Add the Ice cubes and mix well. Updated : ice cubes are added to stop the curdling at that instant. It prevents the chenna to become hard and helps to get a soft texture.
Heat further until the whey water clearly separates. Put off the flame.
Add the Ice cubes and mix well. Updated : ice cubes are added to stop the curdling at that instant. It prevents the chenna to become hard and helps to get a soft texture.
Take a metal strainer,lined with a muslin cloth. Pour the curdled milk in it.
Wash it well in the running water under the tap to remove the lemon smell and sourness.
Then squeeze the excess water gently and leave it for 30 minutes.
After 1/2 hour,take out the paneer in a bowl.
Now knead this properly for 7-10 minutes to make it like a soft and smooth dough.
Make smooth equal sized small balls. Now take the sugar,elachi powder and water in a pressure cooker and boil it.
After the sugar gets dissolved completely and the syrup boils,add the balls carefully one by one.
Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle,simmer more(low flame) and keep for another 5 minutes.
Put off the flame and let the pressure gets released by itself, then open the lid to see the rasgullas – by now it would have doubled in size. It tastes best when served cold.
Wash it well in the running water under the tap to remove the lemon smell and sourness.
Then squeeze the excess water gently and leave it for 30 minutes.
After 1/2 hour,take out the paneer in a bowl.
Now knead this properly for 7-10 minutes to make it like a soft and smooth dough.
Make smooth equal sized small balls. Now take the sugar,elachi powder and water in a pressure cooker and boil it.
After the sugar gets dissolved completely and the syrup boils,add the balls carefully one by one.
Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle,simmer more(low flame) and keep for another 5 minutes.
Put off the flame and let the pressure gets released by itself, then open the lid to see the rasgullas – by now it would have doubled in size. It tastes best when served cold.
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