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Recipes of Raabdi & Rasgulla


Written on 11:22 AM by Mrudula

* Whole Wheat/Plain Wheat flour -- 1 cup
*Sugar -- 6-7 tbsp
* Milk -- 4 cups
*Ghee/Unsalted Butter -- 4 tbsp
* Chopped Almonds -- 1 tbsp or to taste
* Chopped Pistachio nuts -- 1 tbsp or to taste
1. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter.
2. Now add wheat flour to this
3. Stir till the flour is very very light brown in color. ( At this point of time you can smell the aroma around!)
4. Add milk to wheat flour
5. Add sugar to mixture
6. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick)
7. Add Almonds, Pistachio, Saffron (extremely good for winter)

Milk 1 gallon
Lemon Juice 1 cup
Sugar 1 cup
· Bring one gallon of milk to a boil. When boiling add one cup of either whiter vinegar or lemon juice. Turn the
stove off. Milk should separate into whey and curd.
· Pour into collander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This will take at least an
hour (you can leave it overnight).
· Place curd in food processor and process for one minute. It should be soft but not sticky.
· Form small balls from the curd. Using vinegar usually re- sults in about 80 to 100 rasagollas.
· Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasgoolas in syrup. Turn off the
heat to place the cover on the pressure cooker. Turn heat on high. When cooker begins to whistle wait for a
couple of minutes, then turn it off.
· When pressure cooker depressurizes, remove cover and re- peat previous step with the rest of the rasgoolas. Do
not use the same sugar syrup more than once.

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