Advance Diwali Wishes to ally my readers!!!Let the festival of lights fill your days with joy, fun and happiness.
Thanks that the occasion falls on a weekend, atleast we will be together for the day. And so I have been making plans for lunch and dinner. Vadakari and dosa is the huss's favorite and that is definitely gonna be there for breakfast. Lunch has to be none other than pressure cooker biryani, my version of my MIL's chicken masala and finally ending it with a sweet note. I have made a big batch of rasmalai and it is there chilling in the refrigerator stewing in all that flavored milk. Dinner might be light with some chicken tandoori, naan bread and pickled onions. I still have to make sweets and savories to distribute to neighbors and friends and that is gonna be tomorrow's task... And there goes the schedule for another hectic weekend.
~*What U Need*~
Whole Milk - 2 cups
Lemon Juice - 1 tbsp
Ice cubes - few
To Make syrup:
Water - 1 3/4 cups
Sugar - 3/4 cup
Cardamom powder - 1/8 tsp
Pistachios/Cashews - to garnish
How I Made it:
Bring milk to a boil and then set to medium flame. Add lemon juice and stir well. Keep stirring till the milk solids separate and the whey water is clear. Remove from heat, add the icecubes or place this in a cold water bath. I placed in an ice bath.
** Do not discard the whey water. I use it to make chapathis which makes them super soft.
** Give room for the rasgullas to breathe. Do not overcrowd the pan.
** Always serve chilled.
** Adding ice cubes to the pan stops the chhena from overcooking and so does placing the cooked rasgullas in water.
** Also cook the rasgulla balls in medium flame. Donot let the syrup to boil and as this might lead to cracks.
** It generally takes 10-12 mins for the rasgullas to cook.
** Be careful when removing the cooked rasgullas as they are so soft at that stage.
** I missed taking step by step pics for the icecubes part and adding the uncooked rasgullas but I will update them in my rasmalai post.
So thats it Folks...
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