Saturday, 14 April 2012



1.Full cream milk - 1 1/2litre
2.Curd - 3tsp
3.Sugar - 200gms
4.Cardamoms - 2nos


Boil the milk and add curd once it is fully boiled.Milk will start cuddling,keep boiling for 15mins in low flame till you get nice lumps of chana.Drain the chana with the help of a sieve.Place chana in a white muslin cloth or a white cotton handkerchief and squeeze the extra moisture,hang it for 2hrs approx so that no extra moisture is left behind.Now  knead the chana for 10 to 15minutes till you get a soft and smooth dough.This is a very important step as it prevents the rasogollas to develop any cracks.Take small portions to shape up into 15 rasogollas.approximately.
In a vessel add 200gms of sugar and 300ml of water.Boil till you get a syrup of one thread consistency.Add cardamom and slip in all the chana balls into it.Cook for another 8 to 10minutes by partially(keeping some space open) covering the vessel with a lid.Remember to turn the rasogollas once in between.Serve cold.

Note - You can also use vinegar or lemon juice instead of curd o cuddle the milk.

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