Rasgulla

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Rasgulla

Ingredients

For the paneer:

  • 4 cups whole cream milk
  • 2 1/2 tablespoons lemon juice or white vinegar
  • 1 1/2 tablespoon water

For the syrup:

  • 4 cups of water
  • 1 1/2 cups sugar
  • 4 whole cardamom



























Instructions

Making the paneer:

  • In a medium saucepan, bring milk to a boil, stirring occasionally so the milk doesn't burn or stick to the bottom of the saucepan.
  • Mix the lemon juice with water.
  • When the milk comes to a boil, add the lemon water mixture and stir gently until the whey clears and the milk totally curdles.
  • Pour the curdled milk, in a muslin cloth. Pour cold water on the curdled milk to get rid of lemon's smell and taste.
  • Squeeze the muslin clothes taking out excess water. Either hang the muslin clothes for 30 minutes to get rid of extra water, or place the muslin cloth in a plate and place a heavy plate or object on top of it for 30 minutes.
  • The paneer is ready and should be crumbly in texture. Knead it until you get a texture of smooth dough. Knead for 7-10 minutes.
  • Make equal sized balls, remember that the rasgullas will double in size when cooked.

Making the syrup:

  • In a medium saucepan, add all the ingredients and let it boil for 3 minutes.
  • Reduce heat to medium and add the rasgullas carefully. Don't crowd the pan.
  • Cover and let cook for 15 minutes.
  • The rasgullas are ready now, but careful when taking them out, since they'll be very fluffy and soft and will scar easily. Later it will firm when refrigerated.
  • Place the rasgullas in a bowl, and pour enough syrup just to cover the rasgullas.
  • Let it cool completely then refrigerate, for at least 4 hours before serving. This will help the rasgullas to not only firm but absorb more syrup and flavor from cardamom.

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