Name: Neena Desai
Address: G/1 New Lakeview Society, Opp. Vastrapur Lake, Vastrapur , Ahmedabad
Phone No: 9428520775
Curry leaves – 7 to 8 nos
Tulsi leaves – 7 to 8 nos
Unprocessed Sugar pieces: 8 to 10 nos
Paneer for Rasgulla:
Milk – 500 ml
Lemon extract – 1 ½ tsp
For the syrup:
Jaggery – 500 gms
Water- 1 litre
Firstly we have to make the paneer. For this, heat milk in a vessel. Bring it to a boil and then reduce the flame. Then gradually keep adding the lemon extract. The paneer will slowly get separated from the whey. Place a clean cotton cloth over an empty vessel and pour out the paneer into the cloth. The whey will get filtered through the cloth. Now gather the cloth from all sides and press it to remove all the excess water. Thereafter wash the paneer thoroughly to remove the sourness of the lemon. Now crush the paneer on first point with the help of an electric mixture. Mix the paneer well and separate it in equal parts. Make balls of these parts and press the centre. Place a piece of sugar cube and roll it again.
For the syrup: In a vessel, mix jaggery and water and heat it. After it boils for at least 10 minutes, add the balls of paneer into the syrup. Let it cook for another 15 to 20 minutes. Now add curry leaves and Tulsi leaves to the syrup. For best result, soak the Rasgullas in the syrup for at least one day before consuming. This Rasgulla can be consumed by diabetics too.
Curry leaves are antioxidants that protects us against infections. It also helps heal wounds. Regular use of curry leaves helps in lowering blood sugar levels and in controlling your weight. It helps improve memory, eyesight and controls cholesterol levels too.
Tulsi leaves – It helps relieve cough and cold and protects us against infections.
Paneer- It is high in proteins and controls blood sugar levels. Its also effective against heart problems.
Jaggery- It contains zinc and other minerals. It has calcium which helps improve bone health. It removes impurities from the lever and keeps it healthy. Use of jaggery improves digestion