Name: Rasgulla with Vermicelli Kheer... recipe by Brishti Ghosh at BetterButter
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 5
Ingredients: Full fat milk...1 & 1/2 ltr; Vinegar...2tspn; Semolina...1tspn; Sugar...1cup; Water...5cup; Red & green food colour...2drop each; Vermicelli...1/2cup; Green cardamom...2; Liquid date palm jaggery...1cup or sugar (1cup); Cashew nuts & raisin...1cup; Ghee...1tspn

Ingredients Serving: 5

Full fat milk...1 & 1/2 ltr
Vinegar...2tspn
Semolina...1tspn
Sugar...1cup
Water...5cup
Red & green food colour...2drop each
Vermicelli...1/2cup
Green cardamom...2
Liquid date palm jaggery...1cup or sugar (1cup)
Cashew nuts & raisin...1cup
Ghee...1tspn

Instructions

Properly boil the milk & then switch off the gas.Make it cool for 5 minutes & then add vinegar to make paneet.
Drain out the excess water & wash the paneer under cold running water.
Take a myslin cloth, tie up the paneer in it & hang it for half an hour.
After that mash the paneer well mixing with semolina.
Mix food colour & make 2 different colour if paneer dough.
Make small balls from red dough first.
Take some portion from green dough, put one red ball in it & seal it well.
Boil sugar syrup.When it will start to leave bubble, add paneer balls.
Boil it in high for 10 minutes with lid.After 10 minutes it will double in size.
Open the lid & boil it in medium flame for another 10 minutes.Switch off the flame.
Now heat ghee in a pan & fry broken vermicelli for few minutes.
Add 1/2 ltr milk in it & let it boil.
Add cardamom & liquid jaggery.Stir it constantly.Add dry fruits.
Cook the kheer till the milk thickens.Then switch off the flame.
Make the kheer cool & cut the rasgullas into halves.
Now take a plate, place the rasgullas in the centre of the plate & pour the kheer over ot.
Keep it in fridge for sometime & serve chilled.

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