Agosto 24, 2010 | Visitas: 6
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  • Milk 1 gallon
  • Lemon Juice 1 cup
  • Sugar 1 cup

  1. [1] Bring one gallon of milk to a boil. When boiling add one
  2. cup of either whiter vinegar or lemon juice. Turn the stove
  3. off. Milk should separate into whey and curd.
  4. [2] Pour into collander, leaving only the panir/curd. Leave curd
  5. in strainer until cold and dry. This will take at least an hour
  6. (you can leave it overnight).
  7. [3] Place curd in food processor and process for one minute. It
  8. should be soft but not sticky.
  9. [4] Form small balls from the curd. Using vinegar usually re-
  10. sults in about 80 to 100 rasagollas.
  11. [5] Bring one cup sugar and 3 cups water to a boil in a pressure
  12. cooker. Place 20-25 rasgoolas in syrup. Turn off the heat to
  13. place the cover on the pressure cooker. Turn heat on high.
  14. When cooker begins to whistle wait for a couple of minutes,
  15. then turn it off.
  16. [6] When pressure cooker depressurizes, remove cover and re-
  17. peat previous step with the rest of the rasgoolas. Do not use
  18. the same sugar syrup more than once.


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