Cooking Time : 30 mins
Serve : 4
INGREDIENTS
Milk - one and half ltr
Sugar - 3/4 cup
Water - 2.5 cup
Lemon juice - 2 tbsp
Cardamom powder - 1/4 tsp
Saffron - few strands
METHOD
Boil half ltr milk in the heavy bottom vessel.
When it boiled switch off the gas.
Add lemon juice and cover the milk.
After few mins milk is fully curdled.
Strain the milk in a muslin cloth and wash in a fresh water for 2 - 3 mins.
Hung the paneer in a muslin cloth for half an hour.
Now we get soft paneer.
We mash the paneer very well and make a soft and smooth dough.
Divide the dough in small balls.
Roll each balls between your palms.
All the balls are made in the same way.
Now we take a pan
Add one cup of sugar and two and half cup of water and boil it.
Once boiled we add cheena ball one by one and cook in high flame for five mins.
Cover the lid and cook for ten mins in low flame and turn off the flame.
The mini rasgulla should be floating on the syrup and its size should be double.
Boil one ltr milk in a heavy bottom vessel.
Once boiled keep in a low flame.
Stir in between thickening the milk.
Cook well till it gets thick.
Add saffron strands and 1/4 cup of sugar and mix well.
Drop the rasgulla balls into the thick milk.
Add cardamom powder and mix well.
Keep in the freeze for two hours.
Serve chilled.
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