[Latin Name]  Ribes nigrum

[Specification] Anthocyanosides≥25.0%

[Appearance] Purple black fine powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Black currant?]

The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season

[Benefits]

1. Vision help my eyesight

2. Urinary Tract Health

3. Ageing & Brain Function.

4. Natural Brain Boost

5. Digestion & Fighting Cancer

6. Reducing Erectile Dysfunction

Free Priozil Trial Offer Get it Here!: https://bit.ly/priozil21offer23

Rasgulla, authentic sweet of Kolkata!
Recipe link : https://www.tarladalal.com/Rasgulla-(-Quick-Recipe)-38687r

Subscribe : https://goo.gl/omhUio

Tarla Dalal App: https://www.tarladalal.com/free-recipe-app.aspx
Facebook: https://www.facebook.com/pages/TarlaDalal/207464147348
YouTube Channel: https://www.youtube.com/user/TarlaDalalsKitchen/featured
Pinterest: https://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/107883620848727803776
Twitter: https://twitter.com/Tarla_Dalal
Tarla Dalal Blogspot: https://tarladalal.blogspot.in/

Rasgulla

This is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgullas. Remember that everything matters in the making of perfect rasgullas — from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. So, follow instructions perfectly and you will end up with praise-worthy rasgullas. Once you get the hang of it, it becomes quite easy and you will be game to make it very frequently! If buffalo’s milk is not available you can make the recipe using 5 cups cow’s milk.

Preparation Time: 10 minutes. Cooking Time: 10 minutes. Makes: 16 rasgulla.

For the chenna
2½ cups (1/2 litre) cow’s milk
2½ cups (1/2 litre) buffalo’s milk
1½ tbsp lemon juice

Other ingredients
1 cup sugar

For the chenna
1. Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil.
2. Switch of the flame and wait for 1 minute, while stirring occasionally.
3. Add the lemon juice gradually and keep stirring gently.
4. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.
5. Strain using a muslin cloth. Discard or store the whey.
6. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
7. Tie and hang for 30 minutes for the extra water to drain out.

How to proceed
1. Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
2. Mean while, squeeze the muslin cloth to drain any more water remaining.
3. Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
4. Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.
5. Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes.
6. Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
7. Remove gently into a bowl, refrigerate and serve chilled.

Handy Tip: If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk.