Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 4
INGREDIENTS
Milk - 1 ltr
Sugar - 100 gms
Khejur gur - 1 cup
Lemon juice - 2 tbsp
Water - 3 cup
Cardamom powder - a pinch
Milk - 1 ltr
Sugar - 100 gms
Khejur gur - 1 cup
Lemon juice - 2 tbsp
Water - 3 cup
Cardamom powder - a pinch
METHOD
Boil the milk in the gas
.When it boiled add the lemon juice and cover the milk.
.After few mins milk fully curdled.
Strain the cheena in a muslin cloth and wash in a fresh water for 2 - 3 times
.Hang the cheena 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.
Boil the milk in the gas
.When it boiled add the lemon juice and cover the milk.
.After few mins milk fully curdled.
Strain the cheena in a muslin cloth and wash in a fresh water for 2 - 3 times
.Hang the cheena 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 12 equal size balls.Roll each balls between your palms.All the balls are made in the same way.
Now we take pressure cooker and add sugar.three cup of water,one cup khejur gur and also add the paneer balls.
Steam it.
When cooker release the whistle simmer the gas for ten mins.
Once cooled,we open the cooker lid.
The rasgulla should be floating on the syrup and its size should be double.
Serve chilled.
Now we take pressure cooker and add sugar.three cup of water,one cup khejur gur and also add the paneer balls.
Steam it.
When cooker release the whistle simmer the gas for ten mins.
Once cooled,we open the cooker lid.
The rasgulla should be floating on the syrup and its size should be double.
Serve chilled.
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