If you are looking for similar recipes then do check this rabri gulab jamuns, paneer kheer, shahi tukra, pala thalikalu and pala undrallu.
And here's a full list of 101 Diwali Special Recipes
Roshogolla / Rasagola / Rasgulla Recipe
Prep Time: 30 mins | Cook time: 30 mins | Makes: 12 - 14 rasgullas
Ingredients:
Milk: 2 cups
Water: 1 and 3/4 cup
Sugar : 1 cup
Lemon Juice: 1 and half tbsp
A pinch of cardamom powder or A few drops of rose essence
Method:
1. In a vessel, bring the milk to a boil. Add a tablespoon of lemon juice to it and mix until the milk curdles.
2. Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates.
3. Switch off the heat and strain the paneer in a cheese cloth.
4. Wash the paneer with fresh water to wash away the sourness of the lemon.
5. Bring the edges of the cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 30 minutes.
6. Knead the paneer to make a smooth pliable. Kneading the paneer is very important. Knead it for 10 minutes.
7. Divide the paneer dough into equal size small portions and shape each portion into a smooth round ball.
8. In a
wide vessel, add the sugar and water and allow the sugar to melt.
9. Now reduce the heat to medium flame and add the rasgullas carefully.
10. Cover with a lid and cook for 10 -15 minutes. Open the lid occasionally.
11. Then switch off the flame and let them cool completely.
12. Refrigerate it and serve chilled.
You might also like to check these sweet recipes:
And here's a full list of 101 Diwali Special Recipes
Prep Time: 30 mins | Cook time: 30 mins | Makes: 12 - 14 rasgullas
Ingredients:
Milk: 2 cups
Water: 1 and 3/4 cup
Sugar : 1 cup
Lemon Juice: 1 and half tbsp
A pinch of cardamom powder or A few drops of rose essence
Method:
1. In a vessel, bring the milk to a boil. Add a tablespoon of lemon juice to it and mix until the milk curdles.
2. Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates.
3. Switch off the heat and strain the paneer in a cheese cloth.
4. Wash the paneer with fresh water to wash away the sourness of the lemon.
5. Bring the edges of the cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 30 minutes.
6. Knead the paneer to make a smooth pliable. Kneading the paneer is very important. Knead it for 10 minutes.
7. Divide the paneer dough into equal size small portions and shape each portion into a smooth round ball.
9. Now reduce the heat to medium flame and add the rasgullas carefully.
10. Cover with a lid and cook for 10 -15 minutes. Open the lid occasionally.
11. Then switch off the flame and let them cool completely.
12. Refrigerate it and serve chilled.
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