Milk - 1/2 litre(14 rasgullas )
Red kempu kal sakkarai-1/2 cup powdered
Elachi- 2
Water - 2 cups
Lemon juice - 1tbspn
Saffron
Method:
Allow milk to boil add lemon juice to it. As soon as the milk curdles Pour into thin muslin cloth , hang it for abt 30mnts to remove excess water .
After 30mnts remove and knead for 5 mnts to a smooth ball.
Prepare small balls .
Prepare red kempu kal sakkarai syrup for 1 string consistency.
Slid the rasgullas gently into syrup.
Cover it for 8-10mnts. Ur rasgullas ready
Red kempu kal sakkarai-1/2 cup powdered
Elachi- 2
Water - 2 cups
Lemon juice - 1tbspn
Saffron
Method:
Allow milk to boil add lemon juice to it. As soon as the milk curdles Pour into thin muslin cloth , hang it for abt 30mnts to remove excess water .
After 30mnts remove and knead for 5 mnts to a smooth ball.
Prepare small balls .
Prepare red kempu kal sakkarai syrup for 1 string consistency.
Slid the rasgullas gently into syrup.
Cover it for 8-10mnts. Ur rasgullas ready
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