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RASOGOLLA
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INGREDIENT: Serve 7-8
Preparation time : 1 Hours approx
500gm Cottage cheese / Chenna (completely Squeezed)
(Proffered if it is of cow's milk)
2tsp rice flour (finely powdered)
2tsp Sugar
For the Syrup :
1Kg Sugar
3ltr Water
1/4 Cup Rose Water
2tsp Milk
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METHOD:
1) Kneed chhenna and sugar thoroughly,
preferably in wooden thali. The dough should be absolutely smooth.
2) Now in a big pot prepare the syrup by boiling water with sugar. While
boiling drop 2tsp milk into it. This will float out the dirt in sugar.
Remove the scum with a spoon.
3) Make small marbel size balls from the kneaded chenna. Drop the balls into
the syrup.
4) This balls will sink into the bottom first and will float after a while.
Watch that syrup does not get thick and to avoid that pour drop of water occasionally
fro the edge of the pot without disturbing the ball.
5) After about 25-30 minutes rasogollas are ready to eat.
Cool and serve.
More Indian Recipe
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