Rasgulla Recipe

   

INGREDIENTS

2 litre milk (full cream)

2 tbsp lemon juice

1 cup sugar

5 cup water

3 pod cardamom

    INSTRUCTIONS

 

• firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.

• once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.

• stir until the milk curdles keeping the flame on low to medium.

• do not boil further once water separates completely.

• drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.

• squeeze off the water completely. be careful as the curdled milk will be very hot.

• rinse off the curdled milk with fresh water to remove sourness from lemon juice.

• squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.

• hang for 1 hour making sure the water is drained completely, yet remain the moisture.

• after 1 hour, start to mash the paneer for 5 minutes.

• mash the paneer till it turns out smooth texture without any grains of paneer.

• now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying.

• in a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.

• stir and dissolve the sugar completely.

• now boil the water for 5 minutes.

• drop in rolled paneer balls one by one into boiling sugar water.

• cover and boil for 10 minutes or until rasgulla doubles in size.

• now drop into ice-cold water immediately, to prevent from shrinking in size.

• once cooled completely, take into a serving bowl and pour in leftover sugar water.

• finally, enjoy rasgulla chilled or as it is.