Editor-in-Chief & Publisher: MIR JAVED RAHMAN


SWEET CRAVINGS


Issue Date 26 Aug - 01 Sept, 2017 at 2:00 PM

Rasgullay

Rasgullay
Ingredients

· 2 cup whole milk
· 2tbsp vinegar
· ¼ cup sugar
· 1 cardamom
· ¼ tsp rose water
· Saffron

Method
Rinse a heavy bottomed pan with cold water (this step is to avoid burning the milk in the bottom of the pan). Add milk and bring it to boil until bubbles started forming on top. Add vinegar to the boiling milk and turn off the heat. You will notice the milk curdling and separating. Strain the milk solids (chhena) from the whey (green coloured water content) using a big strainer or using a muslin or cheese cloth.
Wash the drained chhena using cold water gently. Squeeze the water completely and start kneading a soft dough.
Divide the dough into small balls and roll them in between your palm without any cracks. In the mean time, start preparing the sugar syrup. In a separate pan, add sugar in half cup water and allow it to boil. When the sugar syrup starts boiling, add cardamom, saffron and rose water, and mix well. Drop the chhena balls one by one gently in the boiling sugar syrup. Cover and cook on medium flame for 15 minutes. Allow to cool and serve.





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