Ingredients
Steps
Bring the milk to boil, reduce the flame.
Add lemon juice to the boiled milk gradually to get soft chenna.
Once the milk is curdled switch off the flame, add 1 cup of cold water in it and keep covered for 15 minutes.
Pour curdled milk into muslin cloth.
Wash it under running water so the lemon juice flavour goes. If there is any.
Now squeeze the muslin cloth and tie it above the kitchen tap for about 15 minutes.
Place chenna on a plate and knead with the heal of the hand till the grains disappear and chenna becomes soft and creamy.
Divide the mixture into equal parts and roll them into balls.
In a pressure cooker add 1 cup of sugar and 1½ cup of water.
Bring to a boil on high flame. Stirring in between till all sugar is dissolved.
Carefully place chenna balls in syrup one by one.
Close the lid and put whistle and then reduce heat and cook for about 5 minutes.
Switch off the flame.and Let it cool.
You will see chenna balls doubled up in size.
- Now knead Mawa. Add 1 tsp powdered sugar and ½ tsp of yellow food colour.
Knead well. Make a nice smooth dough.mein
Make balls of the dough. Roll one ball, squeeze the rasgulla and put it at the center.
Seal the edges with the help of your fingertips.
Take a plate, place coconut powder carefully roll the balls.
Decorate it with rose petals.
Keep it in freeze for 30 minutes and enjoy Ras kadam.
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