INGREDIENTS
Milk - 500 ml
Sugar - 1 cup
Water - 1 cup
Lemon Juice - 2 Tsps
Cardamom Powder - 1 / 2 Tsp
METHOD
1. Boil milk in a pan and curdle with lemon
juice.
2. Drain all the whey and place the paneer in
a
muslin cloth.
3. Tie the ends and hang it from a height for
30 minutes
to drain all the whey.
4. Mash the paneer and knead to a smooth
dough.
5. Make small balls without any cracks from
the smooth
dough and keep aside.
6. Heat water and sugar in a pressure cooker.
7. Once the syrup starts to boil add the
cardamom powder.
8. Drop the balls in the boiling syrup one by
one.
9. Close lid of cooker and cook for 3
whistles.
10. Let the pressure release remove lid and
see if the rosgullas
are springy to touch if
not, boil for 10- 15 minutes without
closing.
11. Place rosgullas in a bowl, cool at room
temperature chill
overnight and serve
along with the sugar syrup.
Note : The number of whistles may vary with different brands of
pressure cookers.
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