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Wednesday, April 1, 2020



2 liters milk
1 tsp alum powder
15 pieces of misri (sugar candy)
*2 cups sugar
*3 cups water
*4 tsp elaichi seeds


NOTE: If alum powder is not available to add 2 tbsp of

lemon juice.

Bring milk slowly to boil. As soon as it starts boiling,

add the alum or lemon which will make milk curdle up in
lumpy masses.

Strain off the water and hang the lumpy mass in a muslin
bag for about 2 hours. This dry mass must be passed twice
through a mincer.

Divide this minced mass into fifteen lumps. Mold each
lump gently around the small pieces of sugar candy.

Make a syrup with water, sugar and elachi seeds, then
lower these rusgullahs in a rapidly boiling syrup made from
the sugar, water and elachi seeds and keep simmering for
20 minutes.

At intervals of every 4 or 5 minutes, a tablespoon or two
of hot water will have to be added to the syrup to prevent it
from crystallizing.

Cool and serve rusgullahs with a little of the syrup.

malaai made thus:
creamy and measures about 4 liter.
rose essence and a good pinch of elachi powder.
fridge to get cold.

Remove rusgullah from syrup and serve them in ras-
Boil 2 liters of milk over low heat till it is thick and
Add sugar to sweeten, and flavor with a few drops of
Add the cold rusgullah to this milk base and leave-in
Serve cold in small glass bowls.

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