Colourful Rasgulla In Custard Recipe by Mukti Sahay
Cooking Instructions 60 mins 1 For colorful rasgulla Boil milk in a heavy bottom vessel 2 Once boiled switch off the flame. 3 Add lemon juice and cover the milk. 4 After few mins, milk is fully curdled. 5 Strain the milk in a muslin cloth and wash in fresh water for 2 - 3 times. 6 Hung the paneer / cottage cheese in muslin cloth for half an hour. 7 Now we get soft paneer / cottage cheese. 8 We mash the paneer / cottage cheese very well and make soft and smooth dough 9 Divide the dough into 12 equal size balls. 10 Roll each ball between your palms.. 11 All the balls are made in the same way. 12 Now we take pan and add one cup of sugar,three cup of water,cardamom powder and bring to boil 13 Once boiled add paneer balls and cover the lid 14 Simmer the flame for 15 mins then turn off the flame 15 Once cooled,we open the lid. 16 Rasgulla should be floating on the syrup and it's size should be double. 17 Divide the rasgulla in sugar syrup in three bowls separately and add yellow,orange and green food colour 18 Keep it for 24 hours. 19 For custard Boil milk in a thick bottom vessel. 20 Once boiled,keep it in a low flame. 21 Add custard powder and sugar in a half cup of cold milk and mix well. 22 Add this custard powder mixture in the boil milk and mix well. 23 Stir continuously for thickening the milk. 24 Switch off the gas. 25 Once cooled,keep in the fridge. 26 Chop the banana and papaya and pour the lemon juice and add in the custard 27 Garnish with colorful rasgulla and silver balls 1 For colorful rasgulla Boil milk in a heavy bottom vessel 1 For colorful rasgulla Boil milk in a heavy bottom vessel 2 Once boiled switch off the flame. 2 Once boiled switch off the flame. 3 Add lemon juice and cover the milk. 3 Add lemon juice and cover the milk. 4 After few mins, milk is fully curdled. 4 After few mins, milk is fully curdled. 5 Strain the milk in a muslin cloth and wash in fresh water for 2 - 3 times. 5 Strain the milk in a muslin cloth and wash in fresh water for 2 - 3 times. 6 Hung the paneer / cottage cheese in muslin cloth for half an hour. 6 Hung the paneer / cottage cheese in muslin cloth for half an hour. 7 Now we get soft paneer / cottage cheese. 7 Now we get soft paneer / cottage cheese. 8 We mash the paneer / cottage cheese very well and make soft and smooth dough 8 We mash the paneer / cottage cheese very well and make soft and smooth dough 9 Divide the dough into 12 equal size balls. 9 Divide the dough into 12 equal size balls. 10 Roll each ball between your palms.. 10 Roll each ball between your palms.. 11 All the balls are made in the same way. 11 All the balls are made in the same way. 12 Now we take pan and add one cup of sugar,three cup of water,cardamom powder and bring to boil 12 Now we take pan and add one cup of sugar,three cup of water,cardamom powder and bring to boil 13 Once boiled add paneer balls and cover the lid 13 Once boiled add paneer balls and cover the lid 14 Simmer the flame for 15 mins then turn off the flame 14 Simmer the flame for 15 mins then turn off the flame 15 Once cooled,we open the lid. 15 Once cooled,we open the lid. 16 Rasgulla should be floating on the syrup and it's size should be double. 16 Rasgulla should be floating on the syrup and it's size should be double. 17 Divide the rasgulla in sugar syrup in three bowls separately and add yellow,orange and green food colour 17 Divide the rasgulla in sugar syrup in three bowls separately and add yellow,orange and green food colour 18 Keep it for 24 hours. 18 Keep it for 24 hours. 19 For custard Boil milk in a thick bottom vessel. 19 For custard Boil milk in a thick bottom vessel. 20 Once boiled,keep it in a low flame. 20 Once boiled,keep it in a low flame. 21 Add custard powder and sugar in a half cup of cold milk and mix well. 21 Add custard powder and sugar in a half cup of cold milk and mix well. 22 Add this custard powder mixture in the boil milk and mix well. 22 Add this custard powder mixture in the boil milk and mix well. 23 Stir continuously for thickening the milk. 23 Stir continuously for thickening the milk. 24 Switch off the gas. 24 Switch off the gas. 25 Once cooled,keep in the fridge. 25 Once cooled,keep in the fridge. 26 Chop the banana and papaya and pour the lemon juice and add in the custard 26 Chop the banana and papaya and pour the lemon juice and add in the custard 27 Garnish with colorful rasgulla and silver balls 27 Garnish with colorful rasgulla and silver balls More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked pork chops and rice RoohAfza Lemon Drink Anita's Chicken & Rice Chilled Cucumber Curd Soup Caramel pudding Baked pork chops and rice RoohAfza Lemon Drink Anita's Chicken & Rice Chilled Cucumber Curd Soup Caramel pudding Infused Semovita swallow Tender coconut milk shake Baked wedges #4week challenge Sprouts Kadhi Pudina Pulao/Mint rice Bitter guard vegetables Fish fry Spicy kaddhi Sambals Pressure cooker Cinnamon cake Infused Semovita swallow Tender coconut milk shake Baked wedges #4week challenge Sprouts Kadhi Pudina Pulao/Mint rice Bitter guard vegetables Fish fry Spicy kaddhi Sambals Pressure cooker Cinnamon cake