EASY RASGULLA
Ingredients
Milk-1/2 lt
Lemon-1/2 or 1
Sugar-150 to 200 gms
Water-3/4 to 1 cup
Rose essence-few drops(option)
Method
Boil milk,off stove.
Add lemon juice ,mix till curdles well.
Water and paneer should be separated well.
Strain in tea strainer.
Wash in cold water twice and again strain in tea strainer.
Press the paneer with a ladle in tea strainer itself.
Press well till all the water strained off.
Put that paneer in bowl,close and keep in fridge for ½ an hr.
Take out and knead softly with hand for 5 mts till it becomes a soft dough.
Make small balls.
Take a pressure cooker,add water and sugar.
Dissolve sugar.
Put the balls in it.
Keep on stove and leave 4 or 5 whistles in medium-high flame.
NOTE:
After the pressure gets down,cool well immediately in air.
Add essence or elaichi powder as per option.
To curdle milk,we can use lemon juice or some curd or citricacid (dissolve in some water)
INSTANT MILK HALWA
Ingredients
Milkmaid-1 tin
Milkpowder-8 tbsp
Curd-6 tbsp
Saffron and elaichi
Method
Mix condensed milk and milkpowder evenly on low flame.
Add curd and mix till thick consistency.
Add saffron and elaichi.
In case of oven: mix all the ingredients and keep 2 to 3 mts in high power.
RASAGULLA
Ingredients
Milk-1 lt
Maida-4 tsp
Soda salt-pinch
Lemon-1 or citric acid-1/2 tsp
FOR SYRUP:
Sugar-3/4 kg
Water-2 cup
Method
Boil milk ,squeeze lemon on it.
It will curdle and water comes up.
Strain it without water ,add maida,soda salt and knead to soft dough.
Do balls and lightly press with palm.
Dissolve sugar with water and boil it.
While boiling keep in medium flame,add 2 balls and test that the balls won’t broke.
Then put remaining balls and keep on boiling till cooked.(IT WILL FLOAT UP)
While boiling,balls will be cooked and also it gives the thick syrup for rasagulla.
Cool it and serve.
DOODH PEDA(MALAI PEDA)
Ingredients
Milk-2 lt
Sugar-1 ½ cup
Cardamom-5
Ghee-3 tsp
Pista-few
Method
Boil the milk and keep on stirring till thick cream level.
Add sugar and mix till little thick.
Add ghee,cardamom powder and mix well.
Allow it to cool,knead the mixture to soft dough.
Do small balls and press lightly with palm.
Slice the pistas and keep on each piece and press it lightly.
MILK HALWA
Ingredients
Milk-1 lt
Sugar-1/2 to 1 cup
(depends on the sweet one likes)
Curd-1 or 2 tsp
Method
Heat the milk.
Start stiring continuously till it reduces to ¾ th.
Add sugar and mix well.
When it becomes like dosa batter consistency,add curd and mix evenly.
RASAMALAY
Ingredients
Milk-1 lt
Citric acid-1/2 tsp
water- 1 lt
sugar-600 gms
saffron,cardomom-for flavour
Method
Boil milk.
Add citric acid in milk and mix till water and paneer seperates.
Filter the water and keep the paneer seperately without water.
Mix paneer,cardomom powder(a pinch)and maida(option-1 tsp) to soft dough.
Do balls and press lightly.
syrup:
Dissolve sugar in water and allow it to boil.
when it starts boiling well,keep the flame in medium and add malays.
Allow it to cook in syrup for 10 mts.
Take the malays away and squeeze lightly.
Let the syrup and malays gets cool.
note:now the syrup will be thick consistency.
For rasam:
Milk-1 lt
Boil the milk in sim and reduce to 1/2 lt.(off the stove)
Add saffron,cardomom,sliced badam and pista to the skimmed milk.
Now add the cooled (required)syrup and malays in the rasam.
serve it hot or chill.
NOTE: INSTANT RASMALAY
1.Do balls with fresh paneer.It should be soft and not broken.
2.Pour water in cooker(1 or 2 cups),put the balls and cover the cooker with lid.
3.Leave 4 or 5 whistles .
4.Take out the malays and squeeze lightly with 2 laddles.
5.Add sugar,saffron,elaichi powder in thickly reduced milk.
6.When the milk is warm,add malays in it and refrigerate for 1/2 an hr.
7.Serve chill.