Skip to main content

Featured

Posted by

Ice Apple-Gulkand Matka Kulfi with Jaggery | Nungu-Gulkand Malai Kulfi recipe | Nungu Matka Kulfi

Jump to Recipe How to make Ice Apple Gulkand Matka Kulfi with Jaggery | Nungu Gulkand Malai Kulfi recipe | Nungu Matka Kulfi with detailed snaps and step-by-step procedure. What else could be the best body coolant in this scorching summer more than the Ice apples and Gulkand (Rose Petal Jam)? Think of those natural jellies and the body-cooling homemade Gulkand getting indulged into a Malai Kulfi. Wow! It's amazing, right?! The taste would undoubtedly stand out of the world. I don't recommend buying Gulkand from stores as most of the brands are preserving rose petals in sugar. If buying from the shop, please make sure the petals are soaked up in honey. The best option is to make the homemade Gulkand for which the recipe is available in two versions in Packthesnack. Please refer to my Homemade Gulkand post.  Also, we make our khoya to make the Malai which is instant and easy. For making homemade khoya, we use unsweetened milk powder. Having said that, the coconut milk...
Post a Comment
See More...

Amazon

Labels
Posted by

Pink Rasagulla

Rasagulla is one of the most popular Indian desserts liked by most of the sweet lovers. The spongy balls in the syrup are prepared with chenna taken from the milk. With no artificial coloring agent, Pinky Rasagullas are made possible with the magic of Beetroot juice.



Preparation time: 30 minutes
Cooking time: 40 minutes
Servings: 16 to 18 balls

What to Use?
  • Milk 1 liter
  • Lemon juice/Curd/Vinegar 2tbsp
  • Rock sugar/mishri 1and a half cup
  • Water 4 cups
  • Cardamom 3
Get Ingredients from Amazon:


How to Make?
  • Boil the milk, once done, lower the flame and add the lemon juice/curd/vinegar for the curdling process to start.

  • Switch off the stove and add some cold water to it. This avoids chenna from being hard.
  • Transfer chenna to a muslin cloth and wash under running water to get rid of the traces of lemon/vinegar if lemon or vinegar is used for curdling.

  • Squeeze gently the chenna and hang the cloth somewhere to make it drain the excess whey.
  • Let it stay hung for 30 minutes.
  • Take the chenna, add few drops of pink magic juice (beetroot juice) to it and start kneading the dough until smooth.
 
  • Make small balls out of the dough while preparing sugar candy syrup with mishri, water, and cardamom.


 

  • When the syrup comes to boil, add the balls to the syrup and close it with the lid keeping the flame on medium.
  • After 10 minutes, open the lid and stir the syrup for even puffing and boiling of balls.
  • Close the lid again and cook for another 10 minutes.
  • Add some beetroot juice to the syrup after switched off the stove.
  • Pinkgullas are ready to serve.
Tips:
  • Use full-fat milk for the best result.
  • The pink color would become pale pink while boiling. Add some juice at the end.
  • Kneading time would be approximately 10 minutes. Time doesn't matter, kneading until smooth is the tactics.
  • Over kneading leads to cracky balls. Over-temperature while cooking would cause hardy balls.
  • If you are right in every step, your balls would triple its size and it won't shrink after cooking.
  • How to check whether the balls are cooked or not? Take a glass of water and put your ball into it. if it sinks, yes, way to go, it is done.
Pink Lovers! Have a pinky treat with this yummy dessert!
Email Post
Labels: