Rasgoole
Ingredients
- 2 bag milk
- 2 cup sugar
- 2 oz vinegar
- 5 cups water
- 1 tsp (level)- suji and 1/2 tsp all-purp flour
- Keveda essence
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
For syrup: Mix sugar and water and when it starts to boil put on min.
Step 2
Make paneer ( via milk and vinegar)and let it drip for 3 mins, then knead it by hand for 15 mins, till it becomes very smooth. Add suji mix to paneer when kneading.
Step 3
Make balls and put into the syrup, when it starts boiling turn to mark 4, and boil for 25 mins. Boil in a covered saucepan and keep them covered all the time while boiling. Only put 20 Rasgoole at a time for boiling.
Step 4
Close the heat and leave on stove for 10 mins, and take out when cold.
Step 5
For the next batch add 1/2 cup sugar and 1 cup water to the previous syrup.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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