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Rasgulls Recipe

   
 

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     Rasgulls

Category   Desserts - Breads
Sub Category   None

Ingredients
 

Instructions
Ingredients- Whole milk , Fresh (non sour) yogurt well beaten / butter milk available in the store( i used this); For syrup - 1 1/4 cup sugar per 1 liter of water Method- Bring the milk to a boil and then slowly pour the butter milk or yogurt till you can see the milk curdle, and paneer and whey seperates, keep stirring this. When fully seperated let it cool for some time then strain in a soft cloth and squeese it well and hang it for at least 1- 11/2 hrs so that all the water dripps out. Make the syrup using the above mentioned proportions. Make enough syrup to cover the rasgullas and simmer. Now knead this paneer very well for 10- 15 mts till it forms a soft dough and you can make a smooth ball without cracks. Now make small grape size balls and keep. Make the rasgullas in batches as it needs a lot of space to expand.... do not over crowd the pan. Bring the syrup to a boil in a wide pan and put 10-15 balls in it and cover and cook on high for 7 mts then on medium heat for
another 4- 5mts. Turn off the gas and let it stand for 10 mts. If making in batches, then remove the rasgullas and keep it in another container which has enough syrup to cover the rasgullas and repeat the process. Rasgullas are ready to be served!! Suggetion- If you keep the rasgullas in the fridge then before serving heat it in the microwave for a few seconds/ mts (depending on the quantity) and it becomes soft again.


Originally Submitted
10/26/2010





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