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Instructions
Bring the milk to a boil. Once the milk has boiled, put off the gas add 2 cups of cold water (room temperature) & milk well, now add the white vinegar & stir till the milk has curdled & the whey water & paneer as separated using a muslin cloth put over a strainer, pour the mixture - only the panir/curd will remain in the cloth hole the paneer over cold running water & rinse nicely for the vinegar smell to go then gather the cloth & squeeze until all the water has drained. Remove the paneer from the cloth & knead for alteast 15-20 mins to a smooth dough (till looks porus). Cover with a damp cloth & keep aside for atleast ½ an hour. Now form even sized small balls & keep.
In the mean time add the sugar with Water & keep stirring till sugar dissolves & the syrup is thickening remove half of the syrup & keep aside divide this sugar syrup again into two portions to one of these portions add 3-4 tbspns Rose Water & elachi powder mix well strain & keep aside for soaking the Rasagollas. The other half syrup keep for soaking the Ragaolloas bfore putting them into the scented syrup.
Add water to the remaining half of the syrup on the gas & let it come to a boil by that time take a table spoon of maida flour mix it with Ό cup of water, add half of this water to the sugar syrup that is boiling cover & leave for a few mins. When you open the lid you should find a kind of foam on the boiling syrup at this stage drop in the paneer balls cover & leave to cook for 15/20 mins. Remove & place in the syrup kept for soaking (once you have finished boiling all the Roasagollas & putting them into the syrup kept for soaking) Put this vessel into the fridge & keep for 4-5 hours. After 5 hours remove from fridge squeeze each rasaolla nicely & drop into the scented sugar syrup to soak. Serve after an hour. They will be spongy, soft & nice to eat.
Pl. Note.
If the syrup in which you are boiling the rasagollas are becoming thick add water, bring to a boil & then add the next set of paneer balls for cooking
For Rasamalai:
same procedure for making the paneer & boilng & soaking & keeping in the fridge. Instead of soaking it in the scented sugar syrup you have to make Rabdi for it. Also the rasamalai are not balls but it has to be flattened between yr. palms - & boiled in the syrup.
For the Rabdi:
Take 2 liters of milk & keeping boiling till it has reduced to half & had become thick, now add Sugar to taste & keep mixing till sugar has dissolved, add Spanish saffron & mix nicely. Add the soaked & squeezed Rasamalai to the Rabdi & leave to soak for an hour garnish with flakes of pistas & almonds keep in the fridge & serve.
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