Rasgulla is a milk based dessert prepared with home-made fresh paneers(cottage cheese). Even though I don’t like sweet much, I wanted to give it a try. And it wasn’t bad. So let’s move on…
For Rasagulla, the paneer balls are cooked in sugar syrup till they double in size and are ready to be served. This is one of the most famous Indian desserts.
Milk – 1 litre
Lemon juice – ¼ cup
Water – 3 ½ cups
Sugar – 1 cup
pinch of cardamom pwd
1 . Take a heavy bottomed vessel and boil milk. Once it’s boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. Keep stirring. When the whey separates completely turn off the heat and let it cool for abt 10 minutes.
2. Set a double layer of cheese cloth or light cotton cloth on top of a colander whichis in turn placed over a bowl large enough to collect all the whey. Transfer the paneer to the colander. Once the whey has drained off completely,gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the paneer to drip off completely. Leave aside for 45 mts.
3. Remove the paneer onto a wide plate and knead it gently for 7 – 10 mnts, till there is no trace of moisture. Knead till your paneer becomes soft.
4. Now make small balls of the paneer. Make sure that there are no cracks on your paneer balls.
5. Prepare the sugar syrup. Place a heavy bottomed pot on the stove and add water and sugar and allow the sugar to dissolve. Bring it to a rolling boil. Add a pinch of cardamom pwd.
6. Now slowly add the paneer balls to the boiling syrup. Place the lid and cook it for about 10-12 minutes.
7. Turn off heat. Remove the lid. The balls will double in size and become light and springy on touch. If you feel that the balls are not cooked yet, place lid and cook for another 5 mnts on medium heat.
8. Remove onto a serving dish and bring to room temp. Refrigerate and serve chilled along with sugar syrup.