Gupchup

Sometime childhood memories gives us ideas to make sweets, I can still remember before marriage when ever my result came Gupchup is 1st  thing My father used to bought for celebrating my small small success.

I tried to make Gupchup and it came perfect.

Gupchup

Cooking Time: 1hr 30 mins
Prepration Time: 15 mins
Serves: 30 to 35 nos

Gupchup making is consist of three steps......

Rasgulla

Ingredients

1. Milk(full cream): 1 Liter
2. Lemon juice : 3 tbs
3. Sugar: 2 cups
4. Water : 3.5 cups
5. Elaychi powder:  1 tsp 
6. Rose Essence : 1 tsp
7. Ice cubes: 12 nos

Procedure:

1. Heat the milk, when it start to boil,simmer the flame.
2.  Add the lemon juice and stir properly. 
3. Heat further until the whey water clearly separates. Put off the flame. 
4. Add the Ice cubes and mix well.  Ice cubes are added to stop the curdling at that instant. It prevents the Chenna to become hard and helps for soft texture.
5. Take a metal strainer, lined with a cheese cloth/muslin cloth(I used my cotton handkerchief). 
6. Pour the curdled milk in it. Wash it well in the running water under the tap to remove the lemon smell and sourness. 
7. Then squeeze the excess water gently and hang it for 30 minutes.
8. After 1/2 hour, take out the Paneer in a bowl crumble texture Paneer Now knead this for 7-10 minutes gently to make it like a soft and smooth dough. 
9. Make smooth equal sized small balls. I made some 35 balls, you can adjust the number according to the size you decide to get .
10. Apparently take the sugar, Elachi powder and water in a pressure cooker and boil it. 
11. After the sugar gets dissolved completely and the syrup boils.
12. Add the balls made carefully one by one. 
13. Cover the pressure cooker and cook it till you get one whistle in medium flame. 
14. After a whistle, simmer more(low flame) and keep for another 5 minutes. 
15. Put off the flame and let the pressure gets released by itself, then open the lid and add Rose essence, and cool it and keep it in Refrigerator.

Mava Coating

Ingredients:

1. Mava : ½ kg
2. Sugar: 1 cup
3. Kesar : 10 strands dissolve in 2 tsp milk
4. Elaychi powder: 1 tsp

Procedure:

1. Heat nonstick pan , Add Mava and sauté it till become glazy and sof.
2. Add Sugar and saute it around 5 mins.
3. Add Kesar and Elaychi powder, let it cool till it become like dough consistency. 
4. Knead it softly by using little milk.

Gupchup

  

For making Gupchup you need :

1. Mini Rasgullas
2. Mava Coating
3. Decicated Coconut : 1 cup
4. Kesar for garnishing

Procedure

1. Grease hands with ghee.
2. Make a little Peda using Mava dough. 
3. Stuff Mini Rasgulla in it softly and without cracks.
4. Roll it in desiccated Coconut yummy Gupchup is ready.

For garnishing add Kesar and Milk on top of Gupchup, and serve it with Rose petals.