- ORANGE RASGULLA
Whole milk or reduced fat milk – 4 cups.
Lemon juice from 1 lemon.
Fresh Orange juice – 1 cup.
For kneading the dough:
Semolina/Sooji – 1tsp.
Sugar – 1 tbsp.
Orange food colour a pinch. (Optional)
Sugar – 1 1/2 cups.
Water – 4 cups.
Orange zest – 1 tbsp.
Saffron – a pinch.
Blanched pistachios for garnish.
In a pan add milk and bring it to a boil, switch off the flame. Add the lemon and orange juice and stir gently and the whey separates completely. Strain the chenna/paneer using a cheese cloth. Wash the chenna under running water and squeeze out the excess water from the chenna.
Let the chenna hang in the cheese cloth for about 30 minutes. Transfer the drained chenna in a bowl and knead well for 5 minutes to get a soft and smooth dough. Then add…
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