LETS SEE NOE HOW TO PREPARE EASILY RASAGOLLA . NOTE THE INGREDIENTS
1.MILK; 2 LIT 2. SUGAR 3/4 KG 3. VINEGAR ; 1 TEASPOON
BOIL MILK FIRST. WHEN MILK BOILS WELL ADD VINEGAR TO THAT. THE PANNEER WILL BE GET SEPARATE FROM WHEY WATER. CLOSE THE VESSEL AND KEEP ASIDE. WHEN IT COOLS DOWN FILTER IT UNTIL ALL THE WATER DRAINS UNTIL TO A DROP SQUEEZE IT WELL AND SET ASIDE THE CHEESE IN A VESSEL.
THE PANNEER YOU GET PUT IT IN A VESSEL AND KNEED IT TO A PURI MAVU PATHAM AND ROLL INTO SMALL BALLS. ADD THE GIVEN QUANTITY SUGAR WITH WATER AND ALLOW IT TO BOIL THEN YOU SLOWLY PUT THAT PANNEER BALLS INTO THAT BOILING SYRUP.
IF THE SYRUP BECOUMES TOO THICK U CAN ADD A LITTLE BIT OF WATER INTO IT.
SMALL NOTE; IF U TAKE OUT RASAGOLLAS FROM SUGAR SYRUP AND SQUEEZE IT AND IF U PRESS IT LIGHTLY WITH YOUR PALM AND PUT IT IN THE MILK BOILED ALONG WITH KESAR AND CAROMOM AND IF U REFRIDGERATE AND SERVE CHILL IT IS NOTHING BUT BASUNDHI AND RASA MALAI
