February 13, 2018

Redsgullas - the Red Rasgulla

Here's a V-Day special Rasgulla !!! If you are looking for a regular Rasgulla recipe, you can just do a google search and find a bunch of recipes with pretty much same the set of directions. Make paneer, knead and divide into balls, simmer in sugar syrup and serve. I follow the same process, just that I am adding a couple of deviations to make it colorful and flavorful for valentine's day ;-), and of course I use clean, organic ingredients. Quick'n'healthy always believe in serving the best quality desserts in small servings :-)


Ingredients: 
  • Organic grass-fed milk - 6 cups
  • Lemon juice - 1/4 cup 
  • Beet root - 1 small 
  • Unrefined cane sugar - 1 1/2 cups
  • Rose water - 2 Tbs

Directions:
  • Heat milk on low medium heat, when it is starts to boil, stir in the lemon juice to curdle the milk. Switch off and let it stand for about 2 minutes
  • Line a large strainer with cheese cloth or just a plain clean muslin cloth and pass the curdled milk thru to collect the curd. Pour a plain cold water to wash the paneer to remove any sour taste from the paneer. 
  • Hang the paneer for about 15-20 minutes till all water has dripped off. Squeeze well to remove any remaining water.
  • Transfer the paneer to a bowl and knead well for about 4-5 minutes. Divide into small balls (about 24).
  • Remove the skin and grate the beet root. 
  • Mix sugar with 6 cups of water and bring to a boil. Add grated beets and simmer for about 10 minutes. Strain return the sugar syrup back to the saucepan.
  • Add paneer balls to the beautiful red sugar syrup. Simmer covered for about 15 minutes. 
  • Switch off transfer to a bowl and add rose water. Let it cool down and serve warm or chilled. 
  • Before serving, optionally add a few more drops of rose water.
  • This makes about 24 small rasgullas. Enjoy!! 



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