Rasgulla With Fruit Custard
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Make it in any flavors of your choice. Ours is kesar for festivals like diwali. Do not crowd it with fruits. Use two at a time. It is nutritious and low calorie. Make mini size rasgullis.
- In a thick bottom pan or pressure cooker, add water and sugar and bring to boil.
- Add kesar and cardamom powder and continue to boil.
- Keep the syrup thin and flowy. Keep aside.
- Mash the panneer untill soft.
- Add maida and mix well and make smooth small balls and put them in to the above bubbling sugar syrup. Add few at a time. Cover and continue boiling for 7-8 minutes.
- The balls will swell and rise up.
- Let them stand for half an hour.
- Remove and refrigerate then soaked in little syrup.
- Heat the milk in a deep pan, add the sugar, saffron milk masala, mix well and boil.
- Add the cornflour mixed in 1/4 cup cold milk and add it to the boiling milk, mix well and cook for 2 minutes the milk will smoothen up and coat the spoon.
- Remove from the flame and transfer it to a deep bowl. Refrigerate till chilled.
- Add the fruits, mix well and refrigerate again.
- In a tall broad glass, pour the custard, squeezed rasgullis 2-3 of them, custard, fruits and custard again. Refrigerate for an hour. While serving garnish it by placing one or two praline rounds standing at the sides of glass.
- Serve chilled.
This recipe was contributed by damyantiben on 21 Nov 2012
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