Skip to content
Ingredients-
- Rava/Semolina/Sooji – 1 cup
- Powder Sugar – 3/4 cup (as per your taste)
- Milk – 1/2 cup
- Cardamom( Elachi) powder – 1/4 tea spoon
- All purpose Flour / Maida –1 tbsp.
- Vegetable oil / butter – 1/2 cup
- Tutti Fruity –2 tbsp.
- Curd / Yogurt – 1/2 cup
- Baking Powder –1 tsp.
- Sand (Balu)– 2 cups, for baking purpose
Method-
- Whisk the curd slowly and add vegetable oil, rava, sugar and mix it well.
- Add half of milk & mix it well.
- Add Maida & whisk slowly.
- Cover lid and rest it for 15-20 min, after 15-20 min whisk again.
- Add Elachi powder, baking powder mix it well for few seconds.
- If required you can add reaming milk & bring Rava mix to pouring consistency.
- Grease cake tin with little oil / butter.
- Add Sand (Balu) in cooker, spread in evenly and heat it for 5 minutes on high heat.
- Pour half of the cake batter into cake tin.
- Remove Gasket & Whistle of pressure cooker.
- Place cake tin, close cooker lid and cook on low heat for 30-35 minutes.
- After 35 minutes remove lid and insert a toothpick at the center of the cake, if it comes out clean it means your cake is ready.
- If you want you can add more Tutti fruity on the top.
- Once Rava cake is cool down completely, take the cake out of the cooker.
- Rava cake is ready to serve.
Like this:
Like Loading...
Ingredients –
- Whole milk – 3 cups
- Vinegar or lemon – 1-2 tsp.
- Sugar – 1 cup (as per your taste)
- Food color – Yellow
- A thread of saffron
Method –
- To make Rajbhog, you need to first make Paneer/chena from the milk. You can also use unsalted Paneer from market.
- Heat whole milk in a pan and bring it to boil.
- Keep stirring once a while.
- When milk is boiled, turn off the heat.
- Add 1 tbsp Vinegar, mix well as the milk starts to ferment stop adding Vinegar.
- Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from Paneer.
- Add 3 cups of water, 1 cup sugar(as per your taste) and few thread of saffron into the cooker.
- You can also use low calories sugar supplements if you are diabetic.
- Cover and allow to come to boil.
- Now put chena on the plate and add 1tsp sugar, yellow color…………………
- Using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
- Take small portions of chena in your hand and shape them into big balls be…………….
- Roll the chena balls between your palms and keep all of them on a plate.
- Once water is boiled put all the Paneer balls in boiling chashni and close the lid.
- Cook on high flame until it simmers (whistle) once.
- After 1 whistle reduce the flame to medium heat and cook for 13-15 minutes.
- Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
- Rajbhog Sweets have become puffy and doubled in size.
- Now take them out in a bowl and serve it.
Like this:
Like Loading...
Ingredients –
- Whole milk – 3 cups
- Vinegar or lemon – 1-2 tsp.
- Sugar – 1 cup (as per your taste)
- Food color – Yellow
- A thread of saffron
Method –
- To make Rajbhog, you need to first make Paneer/chena from the milk. You can also use unsalted Paneer from market.
- Heat whole milk in a pan and bring it to boil.
- Keep stirring once a while.
- When milk is boiled, turn off the heat.
- Add 1 tbsp Vinegar, mix well as the milk starts to ferment stop adding Vinegar.
- Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from Paneer.
- Add 3 cups of water, 1 cup sugar(as per your taste) and few thread of saffron into the cooker.
- You can also use low calories sugar supplements if you are diabetic.
- Cover and allow to come to boil.
- Now put chena on the plate and add 1tsp sugar, yellow color…………………
- Using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
- Take small portions of chena in your hand and shape them into big balls be…………….
- Roll the chena balls between your palms and keep all of them on a plate.
- Once water is boiled put all the Paneer balls in boiling chashni and close the lid.
- Cook on high flame until it simmers (whistle) once.
- After 1 whistle reduce the flame to medium heat and cook for 13-15 minutes.
- Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
- Rajbhog Sweets have become puffy and doubled in size.
- Now take them out in a bowl and serve it.
Like this:
Like Loading...
Ingredients –
- Whole milk – 3 cups
- Lemon – 1 (you can also use vinegar)
- Jaggery (Gudh) – 1 cup (as per your taste)
- Sugar – 1 tbsp. (optional)
- Cardamom powder – 1/2 tsp.
Method –
- To make rasgulla, you need to first make Paneer/chena from the milk. You can also use unsalted Paneer from market.
- Heat whole milk in a pan and bring it to boil.
- Keep stirring once a while.
- When milk is boiled, turn off the heat.
- Add 1 tbsp Vinegar, mix well as the milk starts to ferment stop adding Vinegar.
- Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from Paneer.
- Add 2.5 cup of water into the cooker on high heat.
- Add cardamom powder, Jaggery, sugar and mix well.
- Cover and allow chashni to come to boil.
- Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
- Take small portions of chena in your hand and shape them into balls.
- Roll the chena balls between your palms and keep all of them on a plate.
- Once water is boiled put all the Paneer balls in boiling chashni and close the lid.
- Cook on high flame until it simmers (whistle) once.
- After 1 whistle reduce the flame to medium heat and cook for 13-15 minutes.
- Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
- Jaggery Rasgullas have become puffy and doubled in size. Now take them out in a bowl and serve it.
Like this:
Like Loading...
Ingredients –
- Whole milk – 3 cups
- Lemon – 1 (you can also use vinegar)
- Jaggery (Gudh) – 1 cup (as per your taste)
- Sugar – 1 tbsp. (optional)
- Cardamom powder – 1/2 tsp.
Method –
- To make rasgulla, you need to first make Paneer/chena from the milk. You can also use unsalted Paneer from market.
- Heat whole milk in a pan and bring it to boil.
- Keep stirring once a while.
- When milk is boiled, turn off the heat.
- Add 1 tbsp Vinegar, mix well as the milk starts to ferment stop adding Vinegar.
- Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from Paneer.
- Add 2.5 cup of water into the cooker on high heat.
- Add cardamom powder, Jaggery, sugar and mix well.
- Cover and allow chashni to come to boil.
- Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
- Take small portions of chena in your hand and shape them into balls.
- Roll the chena balls between your palms and keep all of them on a plate.
- Once water is boiled put all the Paneer balls in boiling chashni and close the lid.
- Cook on high flame until it simmers (whistle) once.
- After 1 whistle reduce the flame to medium heat and cook for 13-15 minutes.
- Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
- Jaggery Rasgullas have become puffy and doubled in size. Now take them out in a bowl and serve it.
Like this:
Like Loading...
