Friday, 19 October 2012

RASGULAA


  • 1 tsp refined flour
  • 2 cups water
  • 1 cup sugar
  • 1 tsp rose essence
Method
  • Boil the milk and let it cool to room temperature. Skim the milk of the cream.
  • Boil the milk again and when it begins to boil add the lime juice and continue boiling until the whey separates out.
  • Cover the vessel for 15 mins.  
  • Take a muslin cloth and strain the curdled milk. Lightly press to strain the water.
  • Hang this for 1/2 hour and then place a heavy weight of about 5 kgs on it for about 1 hour.
  • The end product is the cheena.
  • Take the cheena on a dry surface and knead with hand for about 3 mins.
  • Then add refined flour and continue to knead for about 5 mins.
  • Meanwhile, in a pressure cooker boil sugar, essence and water to form a thin syrup.
  • Make small balls of the cheena mixture and place them in the cooker.
  • Cover and cook for 7 mins or until 2 whistles on a medium flame.

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