Prep Time : 25 mins
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
Kesar - few strands
Cashew nuts - 3 - 4
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 ten balls.
Roll each balls between your palms.
All the balls are made in the same way.
Now we take pan and add sugar, three cup of water and boil it. Once boiled, add the paneer balls. Simmer the gas for ten mins and cover the lid.
Turn off the flame .The 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 kesar and 1/4 cup of sugar and mix well.
Squeeze the rasgulla and drop into the thick milk.
Add cardamom powder and mix well.
Keep in the freeze for two hours.
Garnish with crushed cashew nuts.
Serve chilled.
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