Tuesday, November 6, 2007

PANEER RASOGOLLA

PANEER RASOGOLLA
Ingredients;
200g paneer
1 t maida( Refined flour)
400g sugar
5 cup water
rose or pineapple essence or cardamom powder

METHOD;

  1. Place the paneer on a plain working surface and knead with the heel of hand for about 1/2 minute.
  2. Add the 1t maida continue kneading till the grains disappear and the paneer become soft and creamy approximately 5 minute .
  3. Divide the mixture in to 10- 12 equal portion.form each into a ball and roll each ball with slight pressure between palms till smooth and even,
  4. put 5 cup water and sugar in to cooker.Place the cooker on high heat bring to a boil 5 minutes
  5. Boiling the water put the paneer balls one by one carefully. And bringing to boil another 10 minutes, and slow the fire bring to boil 5 minutes.
  6. Put a Weight . Close the cooker. Remove cooker from heat allow to cool naturally.
  7. After cool the cooker, Open cooker stir in essence or green cardamon powder.

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