Skip to main content

RASGULLA..... HAPPY DEEWALI

By
Hi friends this time couldnt post much as of my designing works. So thought of wishing you all a happy deewali with some sweets.....
i remember the day when my maternal aunt and we all together made rasgulla with all the fun and joy....

RASGULLA

 INGREDIENTS:
thick Milk-2 liters from which you will get hardly 100 to 200 gms of paneer
Lemon juice-2nos
Maida-2 to 3 tbsp
Sugar-500gms
water as per need


Method:
Boil milk and add lemon juice. Let it turn to curd and then filter it using a cloth and tie the cloth and keep some weight on it to remove excess water. Save this whey water for later use. Now you will get a paneer once the water is drained. Now add maida or all purpose flour  and mix nicely with fingers to get a dough. Next make a small balls from this dough.
Meantime boil water and sugar. Make sure it is in syrup form. When the syrup is in boiling stage add the balls. Once the balls are cooked in the syrup it will come up. Then remove it. Add the whey water which you filtered from the paneer. And if you want the sugar syrup also can be added very little.
Now your rasgulla is ready.

 Nutritional Info:
\High in calcium and fat and protein and traces of vitamins and minerals.

Comments

  1. parvina5 January 2020 at 02:44

    After reading your article you must know what I have written here macintosh apple fruit .This one is being written after getting inspiration from you.

    ReplyDelete

Post a Comment

Popular posts from this blog

MUDAKATHAN KEERAI / BALOON VINE PLANT

By
MUDAKATHAN KEERAI / BALOON VINE PLANT RECIPES The Tamil system of medicine has incorporated Ayurveda, Unani and Siddha system to treat a number of everyday problems with natural herbs and minimal side effects. One such herb is the Mudakathan keerai. The botanical name is Cardiospermum halicacabum, but it is commonly known as the balloon vine. Found locally in villages and peripheries of Tamil Nadu, it can be identified as a climber having balloon like fruits. The leaves, roots, seeds and the baby leaves of this plant are all used for kaleidoscopic medicinal purposes. It can be used both internally and externally. Mudakathan keerai or leaves has strong  anti-inflammatory  properties. It gives noticeable relief in patients of arthritis, joint pain and even gout patients. The oil made out of this herb can be used externally. The powder obtained from the leaves is mixed in popular south Indian dishes and is used for internal consumption. A combination of the two g...
Post a Comment
Read more

INDIAN basic gravies

By
basic Indian gravies Kadhai gravy This is a gravy which is selectively used in Indian cuisine for making kadhai dishes only like kadhai paneer or sabz kadhai. The characteristic flavours of this gravy are sweet , sour , bitter , astringent, salt, spicy . All six flavours must be felt in this gravy to make it a complete dish. INGREDIENTS Tomatoes 1 kg Cream 100 ml oil 100 ml Ginger 20 gm garlic 20 gm green chilies 10 gm coriander 50 gm capsicum 100 gm ginger garlic paste 20 gm kadhai spices ,crushed (corriander seeds3 gm, fennel seeds2 gm, cumin seed2 gm, black pepper whole2 gm, red chili whole2 no) 10 gm red chili powder 5 gm turmeric powder 2 gm coriander powder 10 gm salt 20 gm kasoori methi powder 5 gm sugar 5 gm METHOD Heat oil, crackle the crushed spices , add garlic chopped and sauté till golden brown. Add half of ginger chopped and green chilies , sauté and then add capsicum purée. Cook continuously till the oil separates . Add ginger garlic past...
Post a Comment
Read more

PUDDING-Sago pudding

By
SAGO PUDDING INGREDIENTS: 2 cups trim milk 1/2 cup sago 2 eggs 1/4 cup sugar 1 teaspoon vanilla essence METHOD: Pour milk into a large microwaveable dish. Add sago and let it soak for 1 hour. Microwave sago on high for 4 minutes. Stir. Microwave sago on high for 4 more minutes. Stir then microwave sago on medium for 5 minutes. By now mixture should be thick, with glassy beads of sago showing through. If not, microwave again on medium for 1 minute at a time until cooked. Beat eggs, sugar and vanilla together in a cup then quickly stir it into hot sago mixture. Microwave sago on medium for 2 minutes then serve hot. Serving suggestion This pudding is delicious with a fruit salad or with a tablespoon of jam. Variations You can add a subtle flavour to the dish by using dark sugar or honey. Use sugar free instead of sugar for a less energy-rich dessert. Try sprinkling some cinnamon, nutmeg or cardamom on top of the pudding just before serving. TIPS Use oven gloves to remove the dish from th...
Post a Comment
Read more