RASGULLA

I AM A BIG FAN OF RASGULLA , MY FRIEND WHO WAS A SETTLER OF WEST BENGAL, SHE BROUGHT A TIN OF RASGULLAS  FROM THEN I WANT TO PREPARE IT AT HOME AND JUST TRIED IT OUT.

INGREDIENTS

MILK	½ LITRE
LEMON	1-2 TSP
SUGAR	1CUP
ELACHI POWDER	PINCH
WATER	1 1/2CUP

METHOD:

ü  HEAT THE MILK, WHEN MILK STARTS BOILING, ADD LEMON JUICE AND STIR IT.HEAT IT UNTIL WATER SEPARATES FROM MILK, AND OFF THE GAS.

ü  TAKE A STAINER, POUR THE CURDLED MILK IN IT.

ü  WASH IT WELL IN THE RUNNING WATER TAP, TO REMOVE THE LEMON FLAVOU AND SOURNESS.

ü  THEN TAKE IT OUT IN A SOFT COTTON CLOTH AND HANG IT TO THE TAP FOR 20-30MIN TO REMOVE THE EXCESS WATER BY ITSELF.

ü  AFTER HALF N HOUR, TAKE IT OUT IN A BOWL AND KNEAD IT GENTLY FOR 10MINUTES TO MAKE IT SOFT AND SMOOTH.

ü  THEN MAKE EQUAL SIZED BALLS, YOU CAN ADJUST THE SIZE ACCORDING TO YOUR CHOICE.

ü  ADD SUGAR AND WATER IN A PRESSURE COOKER AND ALLOW IT TO BOIL,TO THIS ADD ELACHI POWDER

ü  AFTER THE SUGAR GETS DISSOLVED AND SYRUP GETS BOILED ADD BALLS.

ü  COVER THE PRESSURE COOKER AND COOK TILL YOU GET 1 WHISTLE IN MEDIUM FLAME THEN REDUCE THE FLAME(LOW),COOK FOR 5MORE MINUTES AND OFF THE GAS.

ü  AFTER THE PRESSURE GETS RELEASED COMPLETELY, OPEN THE LID IT WILL BE IN DOUBLE SIZE.