Rajbhog Kesar Rasgulla
Servings - 4 - 5
INGREDIENTS
Almonds - 1 tablespoon
Cashews - 1 tablespoon
Milk - 1.5 litres
Lemon juice - 1 tablespoon
Semolina - 1 tablespoon
Cardamom powder - 1/4 teaspoon
Organic food color - 1/4 teaspoon
Sugar - 315 grams
Water - 1 litre
Saffron - 1/4 teaspoon
PREPARATION
1. In a blender, add 1 tablespoon almonds, 1 tablespoon cashews and blend well. Keep aside.
2. Heat 1.5 litres in a pot, add 1 tablespoon lemon juice and stir well.
3. When you can see the entire milk begins to curdle. Turn off the heat.
4. Place a cloth on top of bowl.
5. Pour the milk on it and squeeze the cloth tightly.
6. Hang for 30 minutes.
7. Transfer this into a bowl, add 1 tablespoon semolina, 1/4 teaspoon cardamom powder, 1/4 teaspoon organic food color and mix it well.
8. Knead it into a smooth soft dough.
9. Pinch a small ball sized ball and flatten it.
10. Place some blended almonds and cashews in it.
11. Get the edges together and make a round ball. Keep aside.
12. Take a heavy pot, add 315 grams sugar, 1 litre water and stir continuously till the sugar is fully dissolved.
13. Bring it to a boil.
14. Add 1/4 teaspoon saffron and stir well.
15. Boil the syrup for 10 minutes on medium heat.
16. Now, drop the prepared paneer balls into boiling sugar syrup.
17. Cover it with lid and boil for 10 - 12 minutes or the balls will have doubled in size.
18. Keep aside till it cools completely and then refrigerate it for 1 hour.
19. Serve.
Suji Ke Rasgulle
Servings - 5 - 6
INGREDIENTS
Milk - 1 litre
Ghee - 2 tablespoons
Sugar - 40 grams
Semolina - 360 grams
Ghee - 1 tablespoon
Almonds - 2 tablespoons
Pistachios - 2 tablespoons
Cashews - 2 tablespoons
Raisins - 2 tablespoons
Water - 900 milliliters
Sugar - 450 grams
Cardamom - 3
PREPARATION
1. Take a heavy skillet, add 1 litre milk and bring it to a boil.
2. Add 2 tablespoons ghee, 40 grams sugar and mix well.
3. Now, add 360 grams semolina and mix well.
4. Keep on stirring often till the whole mixture starts thickening and starts to leave the edge of the skillet.
5. Turn off the heat and allow the mixture to cool.
6. Add 1 tablespoon ghee and knead it into a smooth soft dough.
7. In a bowl, add 2 tablespoons almonds, 2 tablespoons pistachios, 2 tablespoons cashews, 2 tablespoons raisins and mix it well.
8. Grease your palms with ghee.
9. Divide the dough into equals parts and flatten them. Stuff the dry fruit mixture in it and roll them in small balls.
10. Heat 900 milliliters water in a heavy skillet, add 450 grams sugar, 3 cardamom in it and then sugar syrup will start to boil. Remove the cardamom from it.
11. Add balls into the boiling syrup, cover it with the lid and continue cooking without opening the lid. Boil for about 7 - 10 minutes.
12. Garnish with pistachios.
13. Serve. See Less
