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KHEERA SAGAR(ANGOOR RABDI)

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INGREDIENTS:-

FOR RASGULLAS:

Whole milk-2 cups
Lemon juice-3 tbsp
Water-2 cups
Sugar-1/2 cup

FOR RABDI:

Whole milk-6 cups
Sugar-6 tbsp(as per ur taste)
Cardamom Powder-1 tsp
Saffron-few strands for garnishing(optional)
Chopped Pistachios-10(optional)
Sliced Almonds-5(optional)


METHOD:-

1-Pour the milk into heavy bottomed pan and bring it boil on medium flame.Stir continuously to avoid the burning of the milk at the bottom.
2-When the milk comes to boil,lower the flame and slowly add the lemon juice into the milk.Stir gently.When the milk starting curdling,turn off the flame.
3-Drain the cheese from the whey using the cheese cloth(muslin cloth).Rinse the cheese that is collected into the cloth using the cold water,to take out the taste of lemon from the cheese.
4-Now squeeze out all the water from the cheese and press it under any heavy weight to remove any remaining water from the cheese at least for 1 hour.
5-Then take out all the cheese on the plate.Knead it at least for 4 to 5 min…