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Kesar Bhog/kesar rasgulla : Indian Food & Cooking Recipes

 

Contributed By: Aayushi Manish
Member of SeattleIndian.com
View All Recipes By Aayushi Manish  


Indian Cooking Products
Indian Spices Shopping


Ingredients
4 cups milk(2 % reduced )
2 tbsp lemon juice(add 1 tbsp water)
4 cups water
2.5 cup sugar(adjust sugar as per taste)
few drops rose essence
few saffron strands(add in water/warm milk)

Cooking Instructions
heat milk on heavy bottom pan,BOil on med-hi flame.once it boil.
remove from flame & add lemon juice.wait till milk curdled.u can see whey.
now strained mixture using Cotton cloth or cheesecloth.
take a strainer & keep cheena with cloth & wash properly so that lemon flavor out of Chenna.now strain excessive water pressing slowly or hang chenna till water completely drained.
Knead chenna till it become smooth in texture ,add few drops of Saffron water so that it becomes yellow in color ,rest we will add in sugar syrup.& once u collect it becomes a dough.divide & add small smooth ball.(
to check cheena texture take a small portion ,rub on palm & make a ball if u r able to make smooth ball chenna kneaded properly)
Now boil water adding sugar ..once sugar mix properly & start boiling add saffron water.
now once again roll to give a shape to chenna balls as it becomes flat from down .
add slowly in pressure cooker.cover lid wait for a whistle one whistle put on med flame & let it cook till 7 min around .now remove from flame either add water on cooker to open lid or wait till it cool down on own.
take out cooked chenna balls & syrup in a bowl ,keep in refrigerator
Serve chilled & enjoy !!





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  Celebrity Chef: Aayushi Manish
City: Bothell

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