INGREDIENTS:
Milk 1 gallon
Lemon Juice 1 cup
Sugar 1 cup
METHOD:
- Bring one gallon of milk to a boil.
- When boiling add one cup of either whiter vinegar or lemon juice.
- Turn the stove off. Milk should separate into whey and curd.
- Pour into collander, leaving only the panir/curd.
- Leave curd in strainer until cold and dry.
- This will take at least an hour (you can leave it overnight).
- Place curd in food processor and process for one minute. It should be soft but not sticky.
- Form small balls from the curd.
- Using vinegar usually re- sults in about 80 to 100 rasagollas.
- Bring one cup sugar and 3 cups water to a boil in a pressure cooker.
- Place 20-25 rasgoolas in syrup.
- Turn off the heat to place the cover on the pressure cooker.
- Turn heat on high. When cooker begins to whistle wait for a couple of minutes, then turn it off.
- When pressure cooker depressurizes, remove cover and re- peat previous step with the rest of the rasgoolas.
- Do not use the same sugar syrup more than once.
Wednesday, January 30, 2008
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