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- Whole milk – 1 liter
- Lemon – 1-2 (you can also use vinegar)
- Sugar – 1 cup (as per your taste)
- Cardamom powder – 2 pinch
- Pistachio (pista) for garnishing
- 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 non-stick pan and bring it to boil.
- Keep stirring once a while.
- When milk is boiled, remove the milk from heat and keep aside for 1-2minutes.
- After 1-2 minute add lemon juice, as the milk starts to ferment stop adding lemon juice.
- Once the milk is fermented, filter it and remove excess water.
- Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from chena.
- Put the sugar in a pressure cooker or pan with lid, add 2.5 cup of water and cardamom powder in it and allow sugar 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 the 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 sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
- Now put all the paneer balls in boiling chashni and close the lid of the pressure cooker. Cook on high flame until it simmers (whistle) once.
- Reduce the flame to medium heat and cook for 13-15 minutes more while the lid is still closed.
- Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
- Rasgullas has become puffy and doubled in size. Now take them out in a bowl .
- Garnish with pista powder and serve it.
- Ash Gourd ( Winter melon)– 600 gram (wash and dry)
- Limestone / Chuna – 1 tsp.
- Sugar – 1 cup (as per your taste)
- Food color – green
- Vanilla essence – 1 tbsp.
- Whole milk – 3 cups
- Sugar – 2 tsp. (as per your taste)
- Chopped dry fruits – Pista, cashew, almonds, etc.
- Elaichi (Cardamom) powder – 1 tsp.
- Peel the ash gourd skin and make sure the green part is not left out.
- Slice the ash gourd in triangular shape.
- Take a utensil, add enough water and limestone, mix well.
- Drop all the pieces of ash gourd in water, mix well and leave it for 2-3 hours.
- After 2-3 hours take out the limestone from water and rinse well.
- Take out all the ash gourd pieces into a pan.
- Add sugar, food color, mix it well and add enough water to immerse the sliced ash gourd.
- Turn on the stove on medium heat, cook till the ash gourd becomes transparent.
- Stir continuously so that it doesn’t burn.
- Do not let the syrup get too thick, if required add half cup water to keep the syrup thin.
- When the ash gourd becomes transparent, turn off the heat, add vanilla essence and leave aside for 1 hour, allowing them to cool down.
- To prepare stuffing, take 3 cups of whole milk and allow it to boil in a pan on high to low heat.
- Once milk is boiled, reduce the heat to medium temperature and keep stirring to avoid the milk sticking to the bottom of the container.
- When the milk becomes thick, add sugar and cardamom powder to the milk.
- Stop heating when all the water disappears. You can also add chopped dry fruits to your stuffing (khoya).
- Now take out the pieces of boiled ash gourd from syrup, drain extra sugar syrup and let them dry out for an hour.
- Take few cloves for decorating the paan.
- Once ash gourd is dried, stuff each ash gourd slices with khoya, fold the slices from the corners and pin them using cloves.
- You can also use toothpick and cherry or tutti fruity to decorate Meetha pan.
- Meetha paan is ready, serve with your meals…