Rasgulla Makhni

Method

1. 1

   Bring the milk to a simmer and switch off the flame. Add the diluted vinegar a little at a time and stir constantly until the milk splits.

   MilkVinegarWater

2. 2

   Add cold water to bring down the temperature. Drain using a cheesecloth and wash with cold water. Squeeze out some of the excess liquid and allow it to sit for 10-15 mins.

   Water

3. 3

   Transfer to a plate and knead the chenna until smooth in texture. Portion into small roundels.

4. 4

   Cook them in boiling water for 3 mins on high and 10 mins on a medium flame.

5. 5

   Allow them to sit covered for another 10-15 mins and then transfer to cold water.

   Water

6. 6

   To make the gravy, pressure cook the onion, tomato, ginger, garlic, cashew, dry kashmiri red chillies with some water for 4-5 whistles.

   OnionTomatoGingerCashew (full)Dried Kashmiri Red ChilliWater

7. 7

   Allow it to cool down and blend to a fine paste. Strain the mixture.

8. 8

   To prepare the gravy, heat ghee, add the cardamom and add the red chilli powder followed by the strained gravy. Add the salt, sugar and garam masala. Allow the gravy to come to a boil.

   GheeKashmiri Red Chilli PowderGreen CardamomSaltSugarGaram Masala Powder

9. 9

   Add the milk. Cover and simmer for 5-10 mins.

   Milk

10. 10

    Finish the gravy with fresh cream, butter and kasuri methi.

    Fresh CreamButterKasuri Methi

11. 11

    Add the cooked rasgullas into the gravy and simmer further for 5 mins.