RASGULLA IN CUSTARD PUDDING

 

Prep Time : 30 mins
Cooking Time : 50 mins 
Serve : 10

INGREDIENTS
For  rasgulla
Milk   -   5 cup
Sugar  -   1 cup
Water  -   3 cup
Lemon juice   -  2 tbsp
Cardamom powder  -  1/4 tsp
For custard
Milk     -  500 ml
Vanilla custard -   2 tbsp
Sugar     - 2 tbsp

Milk rusk - 7 - 8

METHOD
Boil the milk in a heavy bottom vessel.
Once boiled switch off the flame.
Add lemon juice and cover the milk.

After few mins, milk is fully curdled.
Strain the milk in a muslin cloth and wash in fresh water for 2 - 3 times.
Hung the paneer / cottage cheese in muslin cloth for half an hour.
Now we get soft paneer / cottage cheese.
We mash the paneer / cottage cheese very well and make soft and smooth dough
Divide the dough into 12 equal size balls.
Roll each ball between your palms..
All the balls are made in the same way.
Now we take pan and add one cup of sugar ,three cup of water,cardamom powder and bring to boil
Once boiled add  paneer balls and cover the lid
Simmer the flame for 15 mins then turn off the flame
Once cooled,we open the lid.
Rasgulla  should be floating on the syrup and its size should be double.

For custard

Boil milk in a thick bottom vessel.
Once boiled,keep it in a low flame.
Add custard powder and sugar in a half cup of cold milk and mix well.
Add this custard powder mixture in the boil milk and mix well.
Stir continuously for thickening the milk.
Switch off the gas.
Once cooled,keep in the fridge.

Take a milk rusk and blend in the blender and add in the serving dish cover with custard mixtur

Keep in the refrigerator for 4 - 5 hours.

Garnish with rasgulla and serve chilled .