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Niramish Rassgulla Curry

This is a pure vegetarian dish that can be enjoyed by all. The thought behind the recipe was to develop a tasty dish for my widowed grandma who does not eat Onion, garlic or meat, but loves Rasgullas.
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Serves

4 Servings

Cooking Time

45 mins

Meal Type

MAIN COURSE

INGREDIENTS

  • 200 gms Cashew
  • 100 gms Raisins
  • 1 large Tomatoes
  • White Oil 2 table spoon
  • 50 gms Poppy seeds
  • Salt to taste
  • 1 tea spoon Red chilly powder
  • 1 tea spoon kashmiri mirch powder
  • 8 pcs Rasgulla
  • 3-4 Green chillis
  • Grapes and Cherries for garnishing
  • 200 gms milk

PREPARATION

  1. 1

    Squeeze the rasgullas thoroughly . This will eliminate the sweetness from them.
  2. 2

    Put the squeezed rasgullas in slightly salted luke war water. This keeps tthe spongy and softness of the rasgullas intact.
  3. 3

    Now in a mixer add the poppy seeds, cashew, raisins, green chillies and make a paste .
  4. 4

    Now heat 2 table spoon of oil in a pan.
  5. 5

    Add the paste in the pan and fry till the oil seperates from the mixture.
  6. 6

    Add salt, red chilli powder, kashmiri mirch powder to the mixture and mix.
  7. 7

    Add the milk and mix properly and let it simmer.
  8. 8

    Now add the rasgullas from the luke warm water and let the mixture simmer till it reaches a thick consistency.
  9. 9

    Put the Rasgulla curry in a bowl, garnish with sliced grapes and cherries and enjoy.
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