Friday, 19 October 2012
RASGULAA
- 1 tsp refined flour
- 2 cups water
- 1 cup sugar
- 1 tsp rose essence
- 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.
Labels:
sweet
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