Name: Elachi Milk Jelly with Kesar Rasogulla recipe by Ankita (Harshita) Tahilramani at BetterButter
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 2
Ingredients: For making rasogulla-; Milk 500 millilitre; Corn flour 2 teaspoon; Vinegar 1 teaspoon; Safrron; Sugar 1 cup; Water 1 cup; For making milk jelly:; Milk 1 cup; Gelatin 10 grams; Elaichi powder 1/2 teaspoon; Rose essence; Water

ABOUT Elachi Milk Jelly with Kesar Rasogulla RECIPE

This is a unique recipe which i never planned. It was accidentally discovered when I thought of making Rasogullas and then thought of twisting the dish. Milk based jelly using gelatin (veg) and kesar rasogulla is a unique blend which must be tried once for sure!! People who are fond of sweet dishes will surely enjoy !

Instructions

First we will prepare kesar Rasogulla.
Take 500 millilitre millk in a pan and heat till it boils.
Now take little milk in bowl and mix few strands of saffron in it.
Mix this saffron milk into boiling milk.
Now mix vinegar with little water and slowly mix it into the heated milk.
You will see milk has started curdling.
Strain this with the help of strainer and allow water to separate out.
You get yellowish colored paneer due to saffron.
Hang it in a cloth for 30 minutes.
Now take this paneer into one bowl, add 2 teaspoon cornflour in it and mash it properly nearly for 8-10 minutes.
Now prepare small balls out of this mixture.
Now in one pan take 2 cups of water and 2 cups of sugar. Heat it till sugar melts.
Now put the prepared balls in the water and let it cook for 10 minutes. Cover the lid.
Your Kesari Rasogulla are ready. Keep them aside.
To prepare elaichi milk jelly:
Soak 10 grams of gelatin powder in slightly heated milk for 10 minutes.
Take 1 cup of milk and heat it.
Add elaichi powder and rose essence into it.
Now add the soaked gelatin milk mixture slowly into this heated milk and keep stirring to avoid lumps.
Turn off the gas and put the mixture into the bowl to set it. Allow it to set at room temperature.
Add previously prepared Rasogulla into this mixture.
After cooling at room temperature, refrigerate it for 2-3 hours.
After 3 hours your Elaichi Milk jelly with kesar Rasogulla is ready to serve.

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