Rasgulla
Ingredients:
- Litter full cream milk
- 1/4 cup lemon juice
- 1 1/2 cups sugar
- 4 1/2 cups water
Method:
For Paneer :
- Boil the milk in a heavy bottomed pan over medium heat,
- As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
- Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
- Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well.
- To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about 60 minutes.
For Rasgulla:
- Knead the paneer to make a smooth flexible. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more.
- Divide the dough into equal parts and roll them into smooth round balls.
- To make the balls apply some pressure at the first and then release when forming the balls.
- Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
- Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about 10-15 minutes.
- Make sure the pressure cooker is large enough to contain the Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
- Then switch off the flame and let them cool completely.
- Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
- Serve the Rasgullas chilled.