A few years back a study conducted by Consumer Voice, a NGO supported by the ministry of Consumer Affairs, found Canned Rasgullas to be a Health Hazard. Times of India ran an article stating “If you think canned Rasgullas are a better option than khoya-based sweets this Diwali, think again.” (http://goo.gl/sieNZZ)
This Diwali keep your family healthy by making your own Rasgullas easily with the Usha Electronic Pressure Cooker (EPC), which is also engineered to preserve essential nutrients in your food. If you think this is going to be a hassle, think again, because the Usha EPC is efficient, fast and saves time leaving you with hours and hours to have fun and join in the festivities. The EPC’s electronically controlled precision cooking system and variable food cooking options will also allow you to cook various other festive dishes with ease. Talk about having your Rasgulla and eating it too!
- 1 liter toned milk, 2 tbsp white vinegar
- 2 tsp flour (Maida)
- 2 pinches baking powder
- 1¼ cups sugar, 3 cups water
- Boil the milk. Add vinegar and immediately switch off the gas. Add 1 liter bottle of water to cool the chhena. Strain. Put tap water immediately. Spread the chhena on the kitchen cloth for about 5-10 minutes.
- Mash the chenna with the palm till smooth. Add maida and baking powder and mix very well.
- Put water and sugar in the Usha Electric Pressure Cooker. Set the knob at mark 3. Cook without covering. Wait till the syrup comes to boil.
- Make small balls of the chhena mix and put them in the sugar syrup and cover the lid. Pressure cook till knob turns to keep warm mode. Switch off the USHA EPC and wait for the pressure to drop by itself.
- Remove Rasagullas with the syrup from the cooker and transfer to a bowl and refrigerate. Serve chilled.
And get ready for healthy snacking!