MILK POWDER ROSGOLLAS ( MADE WITH MILK POWDER )

Milk powder is used to make these yummy soft spongy rosgollas

MILK POWDER ROSGOLLAS

 

After a great success in making milk powder paneer, i simply had to make some rasgollas as I love them , wasnt prepared for the outcome which was incredible …never expected so much from milk powder…any given day whole milk is preferred to make such yummy sweets, the old tried authentic way , but this was an attempt to find several uses for milk powder, apart from making various milk powder sweets , pedhas, barfis and an excuse to use up some stock of milk powder…πŸ˜€πŸ˜€

the recipe and simple method, doing away with all the fear of making rasgollas…in my bold way .πŸ˜‰

 

watch this you tube video to get an idea…

 

 

 

 

watch this Youtube video on making of chenna out of milk powder …a detailed post has been published, but do chek this video for any doubts …

 

 

 

 

 

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MILK POWDER ROSGOLLAS ( MADE WITH MILK POWDER )
delicious soft spongy rosgollas using milk powder
Milk powder is used to make these yummy soft spongy rosgollas
Prep Time 40 minutes
Cook Time 12 minutes
Servings
nos
Prep Time 40 minutes
Cook Time 12 minutes
Servings
nos
Milk powder is used to make these yummy soft spongy rosgollas
Instructions
  1. first make paneer from milk powder, after mixing the milk powder with hot water, stirring all the while to remove all lumps. keep the milk consistency thick like whole milk.
  2. now boil this milk, when it comes to a boil, switch off gas, add lime juice answiat till milk curdles completely .
  3. drain this in a colander with a thin clean cloth kept over the colander, Gather the cloth at the sides, and hand the bundle from a tap , or just wring it well, and keep over a colander or a sieve. after 30 minutes you will get nice soft chenna,
  4. to make rasgollas, out of this chenna, first keep a vessel with sugar and water to boil well, meanwhile knead the chenna nicely without using too much pressure , rubbing along the surface , then gather and make a smooth dough ..or ball of paneer. next gently make soft balls, and make them crack free, dont make tight balls .
  5. after you finish making the balls, keep a cloth over it so that it doesn't dry out, when the sugar water has come to a roll boil, drop the prepared chenna balls into the mixture, keep the flame on high all the time .
  6. i did not cover the vessel, and allowed to cook openly, and occasional stirring of balls. after 8-10 minutes, you will seee the balls have doubled in size, take out one and check if cooked.
  7. in a prepared cool ythick sugar syrup for further sweetening and for serving , this step can be avoided also . garnish if you like with saffron strands . serve chilled or warm
  8. note i have mentioned you can prepare a thicker sugar syrup after the rosgollas have been cooked in thin syrup to enhance the taste, this is optional , for this you need to prepare slightly thicker sticky syrup, keep it warm .
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