The very popular Bengali sweet. Rasgulla is an Indian sweet dish which is very easy to make and of course very tasty. It is soft, juicy & spongy sweet made from milk. It is usually made with Paneer (Cheese).
Milk - 1 1/2 liter
Lemon juice- 2 no's
Method:
- Boil whole milk in a vessel on medium heat, stirring occasionally.
- When the milk starts to boil, add lemon juice.After the milk starts to curdle.
- Turn off the flame and pour them into a cheese cloth.
- Wash four or five times in cold water to rinse out all the lemon juice from curdled milk.
- Squeeze gently the cloth to drain out the whey. Set it aside after almost water is left from the cheese. The cheese should be dry.
- Process the cheese gently. Slightly knead the mixture and divide the mixture into equal parts and roll each part into a ball, taking care that there are no cracks on the surface. Place the cheese balls on a plate.
Making of sugar syrup:
Sugar - 1 1/2cups
Water - 3cups
1 tbsp cardamon powder
- Pour 3 cups of water in a pressure cooker. Add sugar, cardamon powder and bring to a boil on medium heat.
- When the sugar comes to a boil, gently drop the cheese balls to the sugar syrup. Close the cooker (I use a medium cooker, as the cheese balls tend to swell when done, see that you keep enough of space within).
- Cook on medium heat throughout. After the first whistle, wait for 5-6 minutes and turn off the stove.
- Open the cooker after the pressure has come down. You can see that the cheese balls have doubled to their size and look soft, spongy. Cool before transferring them to a container and refrigerate. Serve cold.
Tips
1. Make sure you do not over cook the rasgullas, they might break apart.
2. For syrup you can use rose essence or cardamom powder or Saffron. ( I used cardamon)
3. Make sure u cook only by batches of 12 to 15 depending on the size of your pressure cooker, because the cheese balls double in volume when cooked. And do not use the same syrup for the second batch.
Wow!! Very soft ...
ReplyDeleteToo Tasty....
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