Rasgulla (sweet dessert) Recipe
Rasgulla sweets are popular in West Bengal often prepared during festivals. It is also famous all over in South Asia for a dessert course. It is made from Homemade cheese also called chhena soaked in chilled sugar syrup. This recipe can be prepared using a pressure cooker or a wide pan.
Methods for Making Paneer
Preparation time: 50 miuntes
The amount of following ingredients makes 10-12 rasgullas
- 4 cups fresh fat milk
- 1/4 cup lemon juice
- 1 1/2 cups sugar
- 4 1/2 cups water
- Mix lemon juice in half cup of hot water and keep aside.
- Boil the milk in a heavy bottomed pan over medium heat temperature. Stir occasionally to make sure not to burn milk.
- When the milk comes to a boil, add the lemon juice and stir the milk gently. The curd starts separating from the whey. Then, turn off the heat.
- Once the milk fat has separated from the whey, drain the whey using a strainer line cheese cloth or muslin cloth.
- Wrap the curd in a muslin cloth and rinse under cold water and squeeze well (This process takes out the sourness from the lemon).
- To take out the excess water squeeze the cloth or press the wrapped paneer under a heavy pan or put stone over it for about an hour. Taking out the right amount of water from of the paneer is the most important part of this recipe.
- To check out if enough drained of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm of smooth ball.
- keep the drained paneer on a dry, clean surface and knead it for 3-4 minutes until the paneer is almost smooth soft dough.
- Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm should be little greasy.
- Divide the dough into 10 equal parts and make smooth balls by rolling into your palms.
- Give a little pressure to make the balls at the first and then release when forming the balls.
- Mix the sugar, 4.5 cups of water and aromatic spices in a pressure cooker on medium high heat and let it to boil.
- Add the paneer balls gently and close the pressure cooker. turn the heat to medium and cook for about seven minutes even after the pressure cooker starts steaming.
- Make sure if the pressure cooker is space enough to accommodate the Rasgullas, as they should expand about the double volume while cooking in the syrup.
- Turn off the heat and wait for a few minutes before you open the pressure cooker. Pour cold water over the pressure cooker before opening.
- Rasgullas are to be little spongy. After refrigerated, the sponginess of rasgullas will be soft in texture.
- Serve the chilled Rasgullas with yoghurt or alone.
- If the Rasgulla don’t turn out exactly the way you want. Don´t worry. There’re many ways to create new dish from the imperfect Rasgullas!
- For example, if the Rasgullas are broken, mess them and use for veg. paneer mo: or any veg. gravy curry.
- You can also use the Rasgulla pieces to make kheer, by replacing rice with the Rasgulla pieces.
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