INGREDIENTS:
Milk full cream (1 liter).
Maida (1 TBs).
Baking soda (a pinch of).
Lemon juice (1-1/2 cup).
Sugar (1 cup).
Fresh tender lemon leaves.
Oil (1/2 Tsp).
Ginger paste (1 Tsp).
PROCEDURE:
Bring milk to boil and as it starts boiling, add 3/4 of lemon juice and boil it. Now as you see soild part of milk getting separated and leaving the liquid behind.
Drain the water released and collect the solid milk, press it tight in a muslin cloth so that no water remains.
Now place the solid milk, baking soda and maida in mixer and churn it to fine paste.
Now remove from grinder, make small small dumpling, rasgulla like balls, and keep aside.
In pressure cooker add a cup of sugar and another cup of water and the raw rasgulla balls and pressure cook it for 2 whistles, allow the pressure cooker to cool and slowly open the lid and you can see sweet rasgulla is ready to be served as dessert.
Now for rasgulla chutney, heat little oil in a pan and add ginger paste, saute well, add lemon juice and cook for a minute, now add the cooked rasgullas and allow it to boil for 2 minutes and now add chopped tender lemon leaves and off the flame. Close the lid for 3-5 minutes.
Then its ready to serve and enjoy the taste and sweetness of rasgulla with a tangy twist of lemon and flavour of lemon leaf.
Its great dish to be enjoyed.
Milk full cream (1 liter).
Maida (1 TBs).
Baking soda (a pinch of).
Lemon juice (1-1/2 cup).
Sugar (1 cup).
Fresh tender lemon leaves.
Oil (1/2 Tsp).
Ginger paste (1 Tsp).
PROCEDURE:
Bring milk to boil and as it starts boiling, add 3/4 of lemon juice and boil it. Now as you see soild part of milk getting separated and leaving the liquid behind.
Drain the water released and collect the solid milk, press it tight in a muslin cloth so that no water remains.
Now place the solid milk, baking soda and maida in mixer and churn it to fine paste.
Now remove from grinder, make small small dumpling, rasgulla like balls, and keep aside.
In pressure cooker add a cup of sugar and another cup of water and the raw rasgulla balls and pressure cook it for 2 whistles, allow the pressure cooker to cool and slowly open the lid and you can see sweet rasgulla is ready to be served as dessert.
Now for rasgulla chutney, heat little oil in a pan and add ginger paste, saute well, add lemon juice and cook for a minute, now add the cooked rasgullas and allow it to boil for 2 minutes and now add chopped tender lemon leaves and off the flame. Close the lid for 3-5 minutes.
Then its ready to serve and enjoy the taste and sweetness of rasgulla with a tangy twist of lemon and flavour of lemon leaf.
Its great dish to be enjoyed.
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