Name: Vermicelli Kheer with Rasgulla recipe by Brishtis kitchen at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Full fat milk...1 & 1/2 ltr; Vinegar...2tspn; Semolina...1tspn; Red & green food colour...2 or 3 drops each; Sugar...1cup; Water...5cup; Vermicelli...1/2cup; Cashew nuts,raisin...1/2cup; Liquid date palm jaggery...1cup or sugar 1/2cup; Ghee...1tspn; Green cardamom...2

Ingredients Serving: 4

Full fat milk...1 & 1/2 ltr
Vinegar...2tspn
Semolina...1tspn
Red & green food colour...2 or 3 drops each
Sugar...1cup
Water...5cup
Vermicelli...1/2cup
Cashew nuts,raisin...1/2cup
Liquid date palm jaggery...1cup or sugar 1/2cup
Ghee...1tspn
Green cardamom...2

Instructions

Properly boil 1 ltr milk for rasgulla.Then switch off the gas & make it cool for 5 mins.Then add vinegar for paneer.
Drain out excess water & wash the paneer under cold running water.Tie up the paneer in a muslim cloth & hang it for half an hour.
After that mash the paneer well mixing with semolina.Mix food colour & make 2 different colour dough.
Make small balls from red dough first.Then take some portion from green dough, put one red ball in it & seal it from all sides without any crack.
Boil sugar syrup.When it will start to leave bubble, add rasgulla in it.Boil it in high for 10 mins with lid.Then open the lid & boil it another 10 mins in medium heat .
Boil milk for kheer, add cardamon & fried vermicelli.Cook it for few minutes.Then add jaggery & ghee.Mix it well & cook the kheer till the milk thickens.
Make the kheer cool now & cut the rasgullas into halves.
Now take a plate, place the rasgulla in it & pour the kheer over it.Keep it in fridge for sometimes & serve chilled.

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