RASGULLA RECIPE (HOMEMADE RASGULLA)

Rasgulla 

Ingredients:

1 Litter full cream milk

1/4 cup lemon juice

1 1/2 cups sugar

4 1/2 cups water

Method:

For cheena :

Boil the milk in a heavy bottomed pan over medium heat,

As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.

Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.

Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well.

To take out the excess water squeeze the cloth, or press the wrapped cheena under a heavy pan for about 60 minutes.

 For Rasgulla:

• Knead the paneer to make a smooth flexible. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to together and knead more.
• Divide the dough into  equal parts and roll them into smooth round balls.
• To make the balls apply some pressure at the first and then release when forming the balls.
• Mix the sugar and water in a pressure cooker on medium-high heat and bring to a boil.
• Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about 10-15 minutes.
• Make sure the pressure cooker is large enough to contain the  Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
• Then switch off the flame and let them cool completely.
• Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
• Serve the Rasgullas chilled.