72
Rasogolla
(Chhena balls in Sugar Syrup)
Yield 10
rasogolla
Serves 5
Pressure Cooking Time 7 minutes
4 cups / 960 ml
whole milk
1 tbsp + 1 tsp / 20 ml
lemon juice
1 tsp / 5 ml
maida
1
1
/
2
cups / 300 g
sugar
3 cups / 720 ml
water
1
/
8
tsp / 0.6 ml
rose essence
1. To make
chhena
:
a.
Place a strainer over a bowl large enough to hold the milk.
Line strainer with a muslin cloth large enough to hold the curds
and then be tied by winding one corner around the others into
a knot. Keep aside.
b.
Pour milk into a pan and bring to boil on high heat, stirring
occasionally to prevent skin from forming on top. Reduce heat
to medium. Add lemon juice. Stir till milk curdles (curds separate
from whey). Cook till whey has a yellow tint and has turned
from cloudy to clearer (about 2 minutes), stirring and scraping
the sides and base of pan. Remove pan from heat.
EASTERN INDIAN RECIPES
Adjustments for other than 5 Litre:
Adjust all ingredients
proportionately except -
1. In Step 3, do not reduce water (
1 cup/240 ml)
at all when
cooking reduced quantities
.
2. For 8 Litre, 10 Litre and 12 Litre: do not increase quantity
more than this 5 Litre recipe to avoid overcooking.
9.
Add tomato, chilli, cumin and coriander powders, salt, sugar and
remaining turmeric (1 tsp/5 ml). Cook on high heat till oil shows
separately (about 3 minutes), stirring occasionally.
10.
Add potatoes. Stir carefully to coat potatoes evenly with
masala
.
Add powdered spices and remaining water (1 cup/240 ml). Stir.
Reduce heat to low and simmer about 5 minutes, stirring once.
11.
Remove pan from heat. Pour ghee evenly over potatoes.
Serve hot.
•
Aloor Dum
(Spicy Potatoes – bengal Style)
continued
