Rasgulle ki Sabzi – a delicious vegetarian Recipe – 8 May 09

Recipes

Today we had a very nice day. We did not do anything special, just a normal day. After a long time we cooked a very special dish again. I used to make this dish 16 or 17 years ago and in another way than it is usually prepared. Maybe for today’s diary I give the recipe of this dish so that you can cook and see yourself. And if it doesn’t work, you can invite me, I will come and show you.

Swami Ji’s Rasgulle ki Sabzi

A very delicious dish Rasgulle ki Sabzi

 

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  1. Paula

    If this is your first time making cheese and your not sure what to look for try using a quarter cup (up to a half cup) of lemon juice per gallon of milk. This will separate the curds and whey. The curds are the white solid mass on the top and the whey is a yellowish liquid (save this if you want to make ricotta cheese!). If you don’t have any lemon on hand, distilled white vinegar will also do the trick. Your curds might stick to your towel when you drain them. Use and old (but clean) bandanna if you don’t have a cheese cloth. Even an old cotton t-shirt will work.

  2. Eliza Cooley

    OMG this was so wonderful and rich. Vegetarian deliciousness. I’m converted!

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