Jaggery Rasagulla

 Lock down is giving variety of experiences the among them suddenly our milk boy stopped delivering milk as his dad was not well n we had to search for an option as Ganu our pet will have rice only if milk is added and his fellow street buddies too as a result milk is very much needed hence now  we buy milk once a week from depot so had bought 3 ltrs    unfortunately the milk got split whole 3 litres. I was left with paneer this being summer i dont use paneer much so decided to try rossogulla i had eaten jaggery syrup one called nolen gur rossogulla in Bengal.. Haa those beautiful days  at HindMotor......❤❤❤❤

So I made paneer it came to abut a cup  n kneaded it well n shaped into balls added 1 cup jaggery n 4 cups water brought it to rolling boil  then add cardamom powder later added these balls  n let them cook in jaggery solution for 15 mins they swell n become soft then switch off n serve

Note kneading is ver important should be kneaded by rubbing till the paneer gets smooth texture took almost 5 mins just like jowar atta... my pneer was crumby so added few tsps of whey and kneeaded so dont throw whey....

Whey can be used for kneading atta for rotis can add some curd n use next day for making kadhi... it taste very yum and lastly being a gardener helps i keep some portion in copper vessel for a week and dilute the same with some more water n water the plants.....

Ready to eat

Kneading paneer

Boiling