Mini orange paan rasgulla Recipe

Cooking Directions

• STEP 1.In a large pot, bring milk to a boil and add lemon juice to curdle it. Strain the curdled milk in a muslin cloth and rinse under cold water to remove any lemon flavor.
• STEP 2.Squeeze out excess water from the cottage cheese and knead it until smooth. Divide the cheese into small portions and shape them into small balls.
• STEP 3.In a separate pot, prepare the sugar syrup by boiling water and sugar. Add orange zest and paan essence to the syrup for flavor.
• STEP 4.Gently drop the cottage cheese balls into the syrup and cook on low heat for about 15-20 minutes, or until they double in size.
• STEP 5.Remove the rasgullas from the syrup and let them cool. Serve chilled as a dessert or store in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to rinse the curdled milk under cold water to remove any lemon flavor.
• Knead the cottage cheese well to ensure a smooth texture for the rasgullas.
• Cook the rasgullas on low heat to allow them to absorb the flavors of the syrup.
• Serve the rasgullas chilled for a refreshing taste.

Storage and Serving

• Store the mini orange paan rasgullas in an airtight container in the refrigerator.
• Serve them chilled as a dessert or sweet treat.
• Garnish with chopped pistachios or saffron strands for an added touch of elegance.