Rasgulla recipe
Prep Time: 20 mins | Cook time: 25 mins | Makes: 20 Rasgullas
Ingredients
| Milk(full cream) | 1 Litre |
| Lemon juice | 3 tblsp |
| Sugar | 2 cups |
| Water | 3 &1/2cups |
| Elachi powder | 1 pinch |
| Ice cubes | 12 nos |
| Nuts (optional) | For garnish |
Method
- Heat the milk,when it start to boil,simmer the flame, add the lemon juice and stir properly.
- Heat further until the whey water clearly separates. Put off the flame.
- Add the Ice cubes and mix well. Updated : ice cubes are added to stop the curdling at that instant. It prevents the chenna to become hard and helps for soft texture.
- Take a metal strainer,lined with a cheese cloth/muslin cloth(I used my dupatta). Pour the curdled milk in it.
- Wash it well in the running water under the tap to remove the lemon smell and sourness.
- Then squeeze the excess water gently and hang it for 30 minutes. I just squeezed the excess water now and then very gently as my dupatta dint drain the water by itself. But its not a must if the cloth is proper.
- After 1/2 hour,take out the paneer in a bowl.I will be now more like a crumble look wise.
- Now knead this for 7-10 minutes gently to make it like a soft and smooth dough.
- Make smooth equal sized small balls. I made some 25 balls,you can adjust the number according to the size you decide to get.
- Apparently take the sugar,elachi powder and water in a pressure cooker and boil it.
- After the sugar gets dissolved completely and the syrup boils,add the balls made carefully one by one.
- Cover the pressure cooker and cook it till you get one whistle in low flame. After a whistle,simmer more and keep for another 5 minutes.
- Put off the flame and let the pressure gets released by itself,then open the lid to see the rasgullas – by now it would have doubled in size.
- Cool down and refrigerate and serve chilled!
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