MINI RASGULLA

 

Prep Time : 30 mins
Cooking Time : 15 min s
Serve : 25

INGREDIENTS
Milk   -   5 cup
Sugar  -   1 cup
Water  -   3 cup
Lemon juice   -  2 tbsp
Corn flour - 1 tbsp
Cardamom powder  -  1/4 tsp


METHOD
Boil  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 grind the paneer / cottage cheese very well and make soft and smooth dough,add one tbsp corn flour and mix well
Divide the dough into 30 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.
Serve chilled