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Rasagulla

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Rasagulla is a famous Bengali sweet made from milk. I am a die-hard fan of this delicious sweet, rasgulla. Spongy juicy rasagulla tempts your tastebuds to have more. Rasagulla are made by a technique of steaming the cheese balls and allowing them to slowly rise in the sugar syrup. There are two distinct types of rasagulla. One is the spongy rasagulla and the other one is a non-spongy rasagulla.

Spongy rasagulla is one of the popular Indian sweet recipe that is made by curdling milk. Then separating the chenna by draining in a muslin cloth. The drained chenna is kneaded and then rolled too balls. These are cooked in sugary syrup till they turn light and spongy.



 

Preparation Time : 10 mins

Cooking Time : 30 mins

Resting Time : 1 hr

Total Time : 1 hr 40 mins


Ingredients :

Full fat milk - 1 litre

Lemon juice - 1 tbsp

Cardamon - 2 pods

Sugar - 1/2 cup

Water -2 1/2 cup


Method :

  1. Take 1 litre off full fat milk in a pan and keep it to boil on a low to medium flame by stirring occasionally.

  2. Once the milk comes to a boil, pour 1 tbsp lemon juice and stir well.

  3. Stir until the milk curdles keeping the flame on low to medium. Do not boil further once water separates completely.

  4. Drain the curdled milk over a cloth-lined over a colander. You can use the leftover water to make soup or knead the dough as they are very nutritious.

  5. Rinse off the curdled milk with fresh water to remove sourness from lemon juice. Squeeze of the water completely. Do not over squeeze as the moisture in paneer will be lost.

  6. Hang for 1 hour making sure the water is drained completely, yet remain the moisture. After 1 hour, start to mash the paneer for 5 minutes.

  7. Mash the paneer till it turns out smooth texture without any grains of paneer. Now prepare small ball sized paneer and keep aside. Cover and keep to prevent from drying.

  8. In a large vessel take 1/2 cup sugar, 2 1/2 cup water and 2 pod cardamom. Stir and dissolve the sugar completely. Now boil the water for 5 minutes.

  9. Drop in rolled paneer balls one by one into boiling sugar water. Cover and boil for 10 minutes until rasagulla doubles in size.

  10. Now drop into ice-cold water immediately, to prevent from shrinking in size.

  11. Once cooled completely, take into a serving bowl and pour in leftover sugar water.

Finally, enjoy rasgulla chilled.


Pictorial :

Your ingredients.


Take 1 litre off full fat milk in a pan and keep it to boil on a low to medium flame by stirring occasionally.


Once the milk comes to a boil, pour 1 tbsp lemon juice and stir well.


Stir until the milk curdles keeping the flame on low to medium. Do not boil further once water separates completely. Drain the curdled milk over a cloth-lined over a colander. Hang for 1 hour making sure the water is drained completely, yet remain the moisture.


Mash the paneer till it turns out smooth texture without any grains of paneer.


Now prepare small ball sized paneer and keep aside. Cover and keep to prevent from drying.


In a large vessel take 1/2 cup sugar, 2 1/2 cup water and 2 pod cardamom. Stir and dissolve the sugar completely. Now boil the water for 5 minutes.


Drop in rolled paneer balls one by one into boiling sugar water. Cover and boil for 10 minutes until rasagulla doubles in size.


Now drop into ice-cold water immediately, to prevent from shrinking in size.


Once cooled completely, take into a serving bowl and pour in leftover sugar water. Finally, enjoy rasgulla chilled.



Notes :

  • Use full fat milk to get quality paneer.

  • Make sure not to have any cracks on paneer balls, else they may break while boiling.

  • Over kneading may shrink the rasagulla immediately after taking from heat.

  • Do not open the lid while boiling, as the temperature will drop and rasagulla may fall flat.

  • The cooked rasagulla can be dropped into ice-cold water immediately, to prevent from shrinking in size.

  • It can be served with slightly concentrated sugar syrup if you prefer.

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