Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, kesar bhog or saffron-flavored rasgulla. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Kesar Bhog or Saffron-flavored Rasgulla is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Kesar Bhog or Saffron-flavored Rasgulla is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have kesar bhog or saffron-flavored rasgulla using 10 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Kesar Bhog or Saffron-flavored Rasgulla:
- Take 2 litres milk Fresh made Chhenna (Paneer) from ( In
- Make ready 1 Teaspoon Kesar Saffron Or
- Take 2 Tablespoons milk saffron warm to soak the
- Make ready 2 Tablespoons Sooji Semolina /
- Take 1 Tablespoon Sugar
- Prepare 2 Cups Sugar
- Make ready 5 Cups water
- Prepare 4 cardamoms green
- Take 2 Litres milk fresh
- Get 1/4 Cup lime juice fresh squeezed
Steps to make Kesar Bhog or Saffron-flavored Rasgulla:
- Take the chhenna in a a wide bowl or plate and knead it well with your palm. Knead for at least 10-15 mins to make it very smooth dough-like consistency.
- Now add the Saffron soaked milk a little at a time. Knead again to incorporate the saffron uniformly into the chhenna.
- Now add the Semolina and 1 tablespoon of Sugar and knead well chhenna should be a very smooth, malleable dough.
- Divide the chhenna into 18 portions and make them into smooth balls. Our Kesar Bhogs were fairly large. You can make them smaller, if you so prefer.
- In the meantime, take a large pan and add 2 cups of sugar, 5 cups of water and the whole cardamom pods in it. Bring it to boil. The pan should be large enough to hold all the rasgullas in a single layer, with room for them to expand.
- When the sugar syrup starts to boil, gently add the chhenna balls to it. Cover the pan tightly and continue to boil for 10 minutes on medium-high heat.
- After 10 minutes open the lid, sprinkle some cold water, turn the Kesar Bhogs, cover again and boil for another 5 minutes. The Kesar Bhogs will expand substantially during the process.
- After 5 minutes turn off the heat and let the pan cool down completely. When they are cold enough place then inside the refrigerator till chilled. Enjoy!
- To make the paneer: Bring the milk to a rolling boil and then lower flame to simmer.
- Add 4 tbsp of the lime juice and stir gently. You will find that the cheese starts separating from the whey. The whey needs to turn a clear, faint green. If it still seems milky, add some more lime juice.
- When the cheese has completely separated (should take about 2-3 mins on very low flame), turn off heat and pour into a colander lined with a cheese cloth or clean cotton cloth.
- Gather the ends and squeeze tightly. Take care though, the chhenna inside will be extremely hot. Run this under some cold water at the sink. This step is to remove the flavour the lime juice imparts to the cheese.
- Tie the cloth ends to the tap and let the remaining whey and water drip off. I left it like this for about 1 hour.
- Transfer the chhenna into a wide bowl or plate and knead well with your fingertips.
- The crumbliness will soon give way to a smooth consistency. The chhenna won't be sticky at any point. Gather together into a ball and proceed to make whatever sweet you have in mind.
So that is going to wrap it up for this special food kesar bhog or saffron-flavored rasgulla recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
