Sunday, June 26, 2016



Milk- 1 ltr
Butter- 25 gms
Lemon- 1 medium size
Sugar-1 1/2 cups
Water- 4 cups
Curdamom Pods- 2-3
Nakul Dana- 13-14


1. Extract chhana/paneer from milk with the help of lemon juice mixed with little water.

2. Drain 2 cups of plain water over the chhana/paneer to remove the sourness. Keep the chhana in a clean cloth and squeeze the extra water and hang it for 30-45 minutes.
P.S.- Chhana will not be very dry or very moist and dont hang it more than 45 minutes.

3. After 45 minutes, take the chhana in a plate and crumble it. Now you have to knead the chhana until fat comes out of it and your hands will be greasy. Chhana will come together making a smooth dough.

4. You can make 13-14 balls from it. Keep the balls small in size because it will be increased after boiling in sugar syrap.

5. You can put one sugar ball (Nakul Dana) inside rasgulla to keep them juicy inside.

6. Now, Take your pressure cooker and add 4 cups of water and sugar along with the curdamom pods. Make a thick syrap.

7. Add the balls very gently and pressure cook without whistle for 7-8 minutes.

8. Remove the lid and turn the flame off. You can see the size of the balls are increased. Though they will shrink a little after some time.

9. Now transfer them to a bowl and let them cool. for 5-6 hours.


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