Ingredients:
- Milk – 4 cups
- Lime – 1/2
- All Purpose Flour – 2 tsp (optional)
For syrup:
- Water – 3 cups
- Cardamom – 1 (crushed)
- Sugar – 3/4 to 1 cup
Recipe:
- Heat milk in a pan. Stir it once in a while to avoid burning the bottom.
- Once the milk starts boiling, reduce the heat to medium and add lime juice to it, then milk starts to curdle.
- After 3 to 4 minutes Paneer is completely separated from milk. Remove this from heat and add some cold water to it.
- Strain the Paneer using a nice muslin cloth. Hang the muslin cloth for 1 hour to drain the water from paneer.
- After
that Squeeze the muslin cloth to remove the extra moisture
completely.Now remove the paneer from cloth and knead it for 5 minutes by adding all Purpose Flour
- Make equal sized small balls from the paneer and keep aside. Now the Paneer balls are ready.
- Heat
Water, Sugar and Cardamom together in a pan. Once it starts boiling,
add the paneer balls to it, cover the pan with a lid and cook for 7 to
10 minutes.
- You can cook these
paneer balls in pressure cooker too. After cooking, the size of the
balls will be increased from its original size.
- Rasagullas are ready now. Serve chilled.
Ingredients needed
Basmati rice - 1 cup
Ghee/Clarified butter - 2 tbsp
Onion - 1 thinly sliced
Cinnamon - 1 inch piece
Cardamon - 1
Cloves -2
Bay leaf -1
Star anise -1 (optional)
Preparation
Soak Basmati rice in water for 20 minutes, drain the water and keep it aside.
Method
1.Heat ghee in a pan, add all the spices,(cinnamon, cardamom,cloves,bay leaf and star anise) then add onions and fry till they turn golden brown.
2.Now add the drained rice and fry for a few minutes.
3.Add 2 cups of boiling water, needed salt and cook till rice is done.
When rice is done fluff it with a fork and serve hot with any spicy gravy or vegetable korma.
Note -
You can pressure cook rice or cook it in a rice cooker or in a pan with a tight lid.
