Rasgulla
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A melt in the mouth soft and spongy cheese balls in light and sweet mild cardamom flavored sugary syrup. Its a traditional and easy to make Bengali sweet that you can’t go wrong with.
Rasgulla or popularly known as Rosogolla in local dialect, actually originated from Orissa and as with many other Indian sweet and dessert recipes, requires only three basic ingredients (milk, sugar and lemon juice) which are easily available in any kitchen all the time. Rasgulla first chhena (aka paneer or Indian cottage cheese) is prepared from milk using lemon juice and then small balls prepared from it are cooked in sugar syrup to give it a sweet character.
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Ingredients
- 1 litreFull Cream Milk cow milk is preferable
- 2 tablespoon Lemon Juice
- 1 ½ cups Sugar little less or more, as per your taste
- 4 cups water
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Instructions
- Mix lemon juice in half cup of hot water and keep aside. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
- 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. 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 for about one hour.
- Taking the right amount of water out of the paneer is the most important part of this recipe. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-2
- Taking the right amount of water out of the paneer is the most important part of this recipe. To check if enough water is out 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 but smooth ball.
- Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
- Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to together and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.
- Divide the dough into 12 equal parts and roll them into smooth 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 seven minutes.
- Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
- Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening. Rasgullas should be little spongy.
- Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening. Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in
- After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
- Serve this chill with little sugar syrup.
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