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ROSHAGULLAS Recipe | Indian Sweets Recipe by PJP |
| INGREDIENTS | 1 litre milk
1 lemon
1 cup sugar
1 tsp maida
rose water | METHOD | 1. Boil milk and curdle it by adding a few drops of lemon juice. Dont drop in the seeds. Strain excess water and tie the curdled lump in a muslin cloth.
2. Squeeze out all the excess water. Meanwhile add 1 cup sugar to ½ cups of water in a wide mouthed basin (wide enough for the balls to cook and to swell) and bring to a boil.
3. When the sugar water (not syrup) starts to boil, check for the sweetness. If sugar is less, add just the required sugar to make it sweet enough for your taste buds to bear.
4. Dont make it extra sweet. Once boiled, turn off the flame. Now remove the paneer off the cloth and rub it with your palm till absolutely smooth.
5. Add the teaspoon of maida and rub well once again. Make small balls out of them rolling them very losely without applying pressure, but at the same time making sure they dont have any cracks on their surface.
6. Turn on the flame to high and drop all the balls one after the other into the sugar water. You will see that the balls swell double its size. Close with a lid and simmer the flame.
7. Let it cook for 3 - 4 minutes. Open the lid and let it cook for 4 minutes. Over cooking will make the balls burst into the liquid. Put off the flame and cool it in room temperature.
8. Add a few drops of rose water when cooled and chill. Serve chilled. |
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