Ingredients:
1 liter Milk (full cream)
2 Tbsp Curd
2 Cup Sugar
3 – 3 ½ Cup Water
1 pinch Elachi powder
10 – 20 nos Ice Cubes
Method:
1. Heat milk in a
heavy bottomed pan, bring to boil and simmer it. Now add curd to the boiling
milk and stir.
2. Stir continuously
till the milk curdles completely.
3. Now add ice cubes
and allow cooling completely.
4. Take a muslin
cloth and pour the curdled milk and filter it completely.
5. Now wash the
curdled milk in running water to remove the sourness.
6. Squeeze out the
excess water and hang it for 30 – 45 minutes.
7. After 30 – 45
minutes, take out the paneer in a plate and start kneading this for 7 – 10
minutes. (Kneading is very important
step be’z of this you will get soft and spongy Ragullas)
8. Now Make a Ping pong balls.
9. Put sugar elachi
powder and water in a pressure cooker and boil it.
10. Once the water is start boiling put the ping pong balls
one by one in medium flame.
11. Now cover and wait for 1 whistle (in medium flame
only). After a whistle wait for 5 more minutes
(Low flame only) and switch off the heat.
12. Now let the
pressure cooker to release its pressure by itself and then open the lid.
13. After 10 – 12
minutes the balls would be doubled in size.
14. Cool down
completely and refrigerate it for an hour and serve chilled.
Note:
Use curd to split the milk as mentioned. (Add curd while
milk is boiling)
We can use the whey water to make chapathi dough which makes
chapathi very soft.
Kneading is very important step be’z of this you will get
soft and spongy Ragullas)
Thanks
and Regards,
Latha
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