Khejur gurer rasmalai
Khejur gurer rasmalai

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, khejur gurer rasmalai. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Khejur gurer rasmalai is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Khejur gurer rasmalai is something which I’ve loved my entire life. They’re nice and they look wonderful.

Today I made khajur gurer patisapta at home. This is a very popular home made sweet dish for bengalis. Try this in your home and tell me how it made. Very easy step by step Khejur Gurer Mishti video recipe.

To get started with this particular recipe, we must prepare a few ingredients. You can cook khejur gurer rasmalai using 7 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Khejur gurer rasmalai:
  1. Get 1 1/2 litre Milk
  2. Get 1 cup Sugar
  3. Get 3 cup Water
  4. Take 2 tbsp Lemon juice
  5. Get 1/4 tsp Cardamom powder
  6. Get 1/2 cup Palm jaggery
  7. Get 1 sheet Silver varak

I will show Khejur Gurer Payesh. In Bangaldesh any occetion payesh must. Noen Gur or Khejur Gur is very famous throughout Bengal. Nolen Gurer Payesh is one popular dish made with his jaggery.

Steps to make Khejur gurer rasmalai:
  1. Boil half liter milk in the heavy bottom vessel, - when it boiled turn off the flame
  2. Add lemon juice and cover the milk, - after few mins milk is fully curdled.
  3. Strain the milk in a muslin cloth and wash in a fresh water for 2 - 3 mins.
  4. Hung the paneer in a muslin cloth for half an hour, - now we get soft paneer.
  5. We mash the paneer very well and make a soft and smooth dough.
  6. Divide the dough in ten balls, - roll each balls between your palms
  7. All the balls are made in the same way, - now we take pressure cooker.
  8. Add sugar and two and three pl cup of water and also add paneer balls and steam it.
  9. When cooker release the whistle simmer the gas for ten mins.
  10. Once cooled,open the cooker lid. - The rasgulla should be floating on the syrup and it's size should be double.
  11. Boil one ltr milk in a heavy bottom vessel. - Once boiled keep in a low flame.
  12. Stir in between thickening the milk. - Cook well till it gets thick.
  13. Add 1/2 cup of palm jaggery and mix well. - Drop the paneer balls/rasgulla into the thick milk.
  14. Add cardamom powder and mix well.
  15. Keep in the freeze for two hours. - Garnish with silver vark and - Serve chilled.

Noen Gur or Khejur Gur is very famous throughout Bengal. Nolen Gurer Payesh is one popular dish made with his jaggery. It is a traditional Bengali rice pudding recipe with the richness and flavour of. Khejur Gurer Rosogolla was a special treat for Pasta's Birthday and again thanks to my lethargic nature I have not posted it here on time and it was in draft for around a month! Rasmalai - Chef Zakir Qureshi Rasmalai - The traditional and authentic recipe of rasmalai.

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