People think making rasgullas is a complicated process. But believe me it is not. They are very simple to make. Its just that it needs a lot of practice.
They don't turn out perfectly in your very first attempt. But don't give up. They will be perfect maybe in your second or third attempt. You learn to make perfect rasgullas from your mistakes. So Keep practicing.
Ingredients:
- 1 litre Milk
- 2 - 3 tbsp lemon juice (or as needed)
- 1 & 1/2 cups sugar
- 2 & 1/2 cups water
Method:
Paneer:
- Boil the milk in a heavy bottomed pan over medium heat. Keep stirring frequently. Make sure milk doesn't stick to the bottom of the pan.
- When the milk starts boitling, add 1 tbsp lemon
juice and stir the milk. Keep adding lemon juice till the fats separate from the whey. Turn off the heat.
- Drain the whey using a strainer lined with a cheesecloth. Rinse paneer under cold water.
- Wrap paneer in that muslin cloth, and squeeze well.
- Place the wrapped paneer under a heavy pan for about 30 - 40 minutes.
- Once the water is drained well from the paneer, remove it in a plate. Add to it 2 tsp sugar and knead the paneer for about 5 minutes until the paneer forms into a smooth soft dough without any wrinkles over it.
Rasgulla:
- Make smooth small round balls from the dough.
- Mix the sugar and water in a large vessel on medium high heat and bring to a boil.
- Add the paneer balls and close the vessel with a lid. Cook for about 10 minutes.
- Close the heat and wait a couple of minutes before removing the lid. Then check.
- The rasgullas will have doubled in size & little spongy.
- Refrigerate them for 2 hours.
- Serve chilled.
Suggestions:
- If the Rasgullas are too hard or broken, try cutting them into small pieces. Top them up with vanilla icecream & chocolate syrup or grated chocolate.
Related Recipes:
No comments:
Post a Comment