Rasgulla is a traditional Bengali sweet,also known as "king of all Indian sweets".It tastes best when chilled !
This recipe makes about 13 - 14 rasgullas
Here's the recipe
Ingredients needed
Milk - 4 cups
Sugar - 1 1/2 cups
Water - 4 1/2 cups
Lemon juice - 1/4 cup
Method
Step 1 - Boil milk in a heavy bottomed vessel stirring occasionally(make sure not to burn the milk).
Step 2 - Once the milk comes to boil add the lemon juice and keep stirring gently.When the milk curdles(i.e the curd starts separating from whey)turn the gas off.
Step 3 - Now take a cheese cloth or muslin cloth and drain the whey,then wrap the curd ,rinse it under cold water and squeeze it well(this process removes the sourness from the lemon).Taking out the water from it is a important step in this.To check just take a little piece on your palm and rub it with your fingers(you should be able to make a fine,smooth ball out of it).
Step 4 - Once the paneer is drained well place it on a clean surface and knead well.Make a smooth dough out of it.
Step 5 - Now mix water and sugar in a pressure cooker("make sure its wide enough,because rasgullas expand almost double in volume when cooked in sugar syrup") and bring it to boil.Meanwhile divide the dough into 14 equal parts and roll them into small balls.
Step 6 - Now place the paneer balls in the sugar syrup and close the pressure cooker.When the cooker starts steaming,turn the heat to medium and cook it for 7 minutes.Close the heat and wait for sometime until the pressure goes down.Transfer them into another bowl and refrigerate for few hours so that it absorbs the sugar syrup and becomes soft.
This recipe makes about 13 - 14 rasgullas
Here's the recipe
Ingredients needed
Milk - 4 cups
Sugar - 1 1/2 cups
Water - 4 1/2 cups
Lemon juice - 1/4 cup
Method
Step 1 - Boil milk in a heavy bottomed vessel stirring occasionally(make sure not to burn the milk).
Step 2 - Once the milk comes to boil add the lemon juice and keep stirring gently.When the milk curdles(i.e the curd starts separating from whey)turn the gas off.
Step 3 - Now take a cheese cloth or muslin cloth and drain the whey,then wrap the curd ,rinse it under cold water and squeeze it well(this process removes the sourness from the lemon).Taking out the water from it is a important step in this.To check just take a little piece on your palm and rub it with your fingers(you should be able to make a fine,smooth ball out of it).Step 4 - Once the paneer is drained well place it on a clean surface and knead well.Make a smooth dough out of it.
Step 5 - Now mix water and sugar in a pressure cooker("make sure its wide enough,because rasgullas expand almost double in volume when cooked in sugar syrup") and bring it to boil.Meanwhile divide the dough into 14 equal parts and roll them into small balls.
Step 6 - Now place the paneer balls in the sugar syrup and close the pressure cooker.When the cooker starts steaming,turn the heat to medium and cook it for 7 minutes.Close the heat and wait for sometime until the pressure goes down.Transfer them into another bowl and refrigerate for few hours so that it absorbs the sugar syrup and becomes soft.
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