Delight in the sweetness of bite-sized Mini Rasgullay—soft, spongy, and soaked in sugary bliss! Perfect for when you crave a little indulgence in every bite. #happycookingtoyou #foodfusion #araywahh
Ingredients:
-Doodh (Milk) 1 & ½ litre
-Water 4 tbs
-Sirka (Vinegar) 3-4 tbs
-Milk powder ½ tbs
-Maida (All-purpose flour) 2 tsp Substitute: Cornflour
-Water 3 Cups
-Sugar 1 & ½ Cup
-Hari elaichi (Green cardamom) 3-4
-Pista (Pistachios) sliced
-Zafran (Saffron strands)
Directions:
-In a pot,add milk & bring it to boil.
-Turn off the flame,in water,add vinegar,gradually add in boiled milk & stir gently until milk is curdled.
-In a bowl,place strainer,muslin cloth and strain the curdle mixture through the strainer to separate whey and rinse thoroughly with water and squeeze out excess moisture.
-Place prepared cheese on a clean working surface & knead it with back of your palm for 3-5 minutes.
-Add milk powder,all-purpose flour,mix well & knead again for 3-5 minutes (Don’t over knead the cheese).
-Take small quantity of mixture,make smooth balls with no cracks & cover with damp cloth (makes 38-40).
-In a wok,add water,sugar,green cardamom,mix well & cook on low flame until sugar is dissolved.
-On low flame,add mini rasgulla balls in sugar syrup & cook on medium flame without stirring for 3-4 minutes,cover & cook for 8-10 minutes or until double in size.
-Remove from flame & let them cool.
-Once cooled completely,take into a serving bowl,garnish with pistachios,saffron strands & serve!
