Nobility in heart and character in deed
Righteous homes alone make a beautiful State.
Sisters will tie the thread on the brothers
Abiding them to do only what is right and clean.
Put the Kumkum and blessed rice on the head
Where will dwell right thoughts and noble action.
Happy Raksha bandhan to all the brothers and sisters. May the Bond of love between bro and sis be more strong day by day year by year. May God bless long happy prosperous peaceful life to all brother and sisters.
Raksha bandhan or Rakhi is a festival that is celebrates the love and duty between sisters and brothers.
The world Raksha bandhan means the bond of protection. On this day sisters tie rakhi or sacred thread on brother’s wrist and pray for his happiness and prosperity.
Raksha Bandhan is an ancient festival of the Indian subcontinent, and its history dates back thousands of years.
According to one legendary narrative, when Alexander the Great invaded India in 326 BCE, Roxana (or Roshanak, his wife) sent a sacred thread to Porus, asking him not to harm her husband in battle. In accordance with tradition, Porus, the king of Kaikeya kingdom, gave full respect to the rakhi. In the Battle of the Hydaspes, when Porus saw the rakhi on his own wrist and restrained himself from attacking Alexander personally.
Our this week’s 104th #Foodiemonday bloghop theme is #Festiverecipes.
And today is Raksha bandhan. This rasgulla kheer is perfect for this occasion.
I have used homemade rasgulla in this kheer or pudding.
You can use store bought small sized rasgulla or anguri rasgulla to make this kheer or pudding. Just thickened the milk with cardamom powder and a pinch of saffron and add rasgulla in it. Add sugar as require. Rasgulla is already sweet so be careful when adding sugar.
Paneer or cottage cheese – 1 cup
Sugar 1 cup + 4 tablespoon
Milk – 1 litre
Cardamom powder – 1 teaspoon
Saffron – a pinch
Shredded almond and pistachio to garnish
Mash the cottage cheese with your palm. Use the heel of your palm to make the paneer smooth. Knead till it becomes lightly greasy. Make small balls.
In a large saucepan mix 1 cup sugar with 3 cup water. Rasgulla become double when cooked. Add 1/2 teaspoon cardamom powder.
Boil it until the sugar dissolve completely. When it starts to rolling boil slid the paneer balls in it.
Cover and cook for 20-25 minutes. You can check after every 5 minutes shake the saucepan gently.
After 20-25 minutes when the rasgullas becomes double in size remove from heat.
Let it cool down.
Now heat 1 litre milk in a heavy bottom pan. When it starts to boil lower the heat. Cook on simmer. Stir occasionally.
When the milk becomes half add a pinch of saffron, 4 tablespoon sugar and 1/2 teaspoon cardamom powder.
Let it cook on low flame till its become 1/4. It will be thickened when cooled.
Squeeze out the syrup from all the rasgullas. Press gently to squeeze, rasgulla may break if press hard.
And drop in the thickened milk. Taste and check the sugar. Add little more if require.
If you don’t want to make rasgulla at home you can use store bought small sized rasgulla or anguri rasgulla to make this kheer.
Let the milk boil again cook on low flame for 5-8 minutes more. Remove from the heat.
Cover and keep aside 15-20 minutes. Rasgulla will soak the milk.
Serve in individual bowl. Garnish with chopped pistachio, almond and saffron thread.
Or keep in refrigerator and serve chilled.
Enjoy the heavenly taste.
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