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Suktara Pereira
Learnt this beautiful No Knead Roshogolla from a foodie friend Shyamosree.
I should try it very soon.
Boil the milk and add the curd to curdle the milk and make chenna.
Strain the chenna in a muslin cloth and wash thoroughly under water.
Hang the cloth for 2 hours to drain the excess water.
In a mixer grinder add 1 tablespoon rawa and chenna and run the mixer in low speed for 10 seconds.
Stir and run the mixture for another 10 seconds and then take the mixture out.
Rub some ghee on your palm and make 12-15 balls.
Insert one nakuldana in each ball.
Pour sugar and water in a pressure cooker and bring it to a boil. Add 2 cardamoms.
Add the chenna balls, close the cooker with the lid and cook it for 1 whistle on full flame.
Now reduce the flame and cook it for another 3-4 minutes.
Switch off the gas stove and wait for all the pressure to release.
Voila! Your soft, spongy, juicy roshogolla are ready.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Sharmi Gm
Perminder Kaur
Ruchi Chopra
Tazeen Tungekar
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