rasgulla recipe
Rasgulla Recipe
Here’s a recipe for a popular Rasgulla Indian dessert made from soft and spongy paneer (cottage cheese) balls soaked in sugar syrup:
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Ingredients:
For Paneer (Chhena):
- 1 liter full-fat milk
- 2 tablespoons lemon juice or vinegar
- 1-2 tablespoons water (for diluting the lemon juice/vinegar)
For Sugar Syrup:
- 1 cup sugar
- 4 cups water
- 1-2 teaspoons rose water or cardamom powder (optional)
Instructions:
1. Prepare the Paneer (Chhena):
.Heat milk in a heavy-bottomed pan over medium heat. Stir occasionally to prevent burning.
.Once the milk comes to a boil, reduce the heat and slowly add the diluted lemon juice or vinegar.
.Stir gently until the milk curdles and separates into whey and curds (this is the paneer).
Turn off the heat and let it rest for a minute.
.Strain the curdled milk through a muslin cloth or a fine sieve. Rinse the paneer under cold water to remove the sourness of the lemon/vinegar.
.Gather the edges of the cloth and squeeze out excess water. Hang the paneer for 30 minutes to drain completely.
2. Knead the Paneer:
.After the paneer has drained, transfer it to a clean surface and knead it for about 7-10 minutes. The paneer should become smooth, soft, and free of lumps.
.Roll the kneaded paneer into small, smooth balls (about the size of a marble). Ensure there are no cracks in the balls, as this can affect their texture.
3. Prepare the Sugar Syrup:
.In a large, deep pan, bring 4 cups of water and 1 cup of sugar to a boil. Stir until the sugar dissolves.
.Once the syrup starts boiling, gently drop the paneer balls into the syrup.
.Cover the pan with a lid and let the rasgullas cook in the boiling syrup for about 15-20 minutes on medium heat. The rasgullas will expand and become spongy.
4. Cool and Flavor:
.Once the rasgullas are cooked, turn off the heat and let them cool in the syrup.
.If desired, add rose water or cardamom powder to the syrup for added flavor.
5. Chill and Serve:
Refrigerate the rasgullas along with the syrup for a few hours before serving. They taste best when cold and soaked in the sweet syrup.
Enjoy your homemade soft and spongy rasgullas!
