I have prepared rasagulla quiet a few times, but never in a pressure cooker before. Lot of my friends use pressure cooker to do the same. So I decided to give it a try. I should say it turned our perfect and its quiet easy.
- Chenna(homemade cottage cheese): 1 cup
- Maida(All Purpose Flour ): 1 tsp
- Sugar: 1 cup
- Water: 3 cups
- saffron: few strands (optional)
Knead the chenna with the heel of your palm for about 1/2 min.
Add flour and continue kneading till the grains disappear and chenna becomes soft and creamy.
Divide the chenna into 1 inch balls (adjust the size depending on how big you want your rasogolla to be. Roll each ball with slight pressure between palms till smooth and even.
Put sugar and water into pressure cooker and bring it to a boil and till the sugar s dissolved completely.
Carefully place the chenna balls into the syrup.
Close te cooker and bring it to a full pressure on high heat.
Reduce the heat and cook for 7 more minutes.
Remove the cooker from heat and let it cool naturally.
Open the cooker and add the saffron strands.
Place the rasagulla with the syrup in serving bowl and enjoy it hot or cold.
Till then happy blogging