Rasgullas are one of the most famous form of sweet in India, small but mouth watering cheese or paneer balls soaked in chilled sugar syrup. It is considered as a famous Bengali sweet but has crossed the boundaries of culture, caste and creed. Not only in India but Rasgullas popular in abroad as well.
Eating a Rasgulla is very easy but making it is a bit difficult, in fact with few people making effect Rasgullas comes with practice.
The receipe of Rasgullas below is made using a pressure cooker.
4 cups 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, 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. When Paneer start separating from the whey, turn off the heat.
- Drain the whey using a strainer line with a very thin cloth.
- Wrap the Paneer cloth and rinse under cold water and squeeze well to 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 15-20 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.
- Then knead the paneer by dragging the palm of your hand hard on the paneer in a plate. If the paneer is too crumbly, add a teaspoon of water to make it smooth.
- Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
- 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.
- Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about 5 to 7 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. Cool them down to the room temperature and then refrigerate them. After Rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
- Serve the Rasgullas chilled.
One can also add a bit saffron and/or cardamon in the syrup for added flavors.
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