This is my last post for this week BM 26; today it’s going to
be Indian sweet there are lots of sweets using paneer. Today I am going to share
Rosgolla one of the famous Indian sweets originates from West
Bengal .
I learn this from one of my best friend few years back; I have
tried this lot of times. But after a long time I made these rosgolla to post in
my blog. But this is the first time I tried this using maida and baking powder
it was very soft and spongy. I came across this recipe from an eBook Sweets
Mithai by Vaishali Parekh.
Ingredients:
Paneer
|
From 4 cups milk
|
Sugar
|
1 ½ cups
|
Water
|
3 cups
|
Maida (all purpose flour)
|
1 tsp
|
Rose water
|
few drops
|
Baking powder
|
a pinch
|
Directions:
- Knead paneer with maida and baking powder to make soft and smooth paste.
- Divide into 18 – 24 equal portions (I made 20) rounds or half the size of rosgollas as desired.
- Add sugar and water in a pressure cooker, allow it to dissolve, when it start to boil add the round paneer and cook for 1 whistles or steam cook for 15 – 20 minutes in medium low flame.
- Once pressure is released add rose water and enjoy hot or cold.
Note:
- How to make paneer?
- How to check the consistency of paneer?
- After you knead take a small portion in your hand and rub using your fingers couple times. Try to make a small round ball if the surface is smooth you can proceed. If you find cracks add 2-3 drops of water to paneer and again knead.
