Rasgulla- Bengali milk sweet
Star Ingredient- Milk solids
1 liter full fat milk
2 tablespoons lemon juice
1 1/2 cup sugar
3 cups water
1.Boil milk in a wide bottomed vessel.When it is about to boil add lemon juice.Once the milk starts to curdle,start stirring it to separate the whey.
2.Once the whey is completely separated,filter the whey water thoroughly using a clean cloth. Wash the collected milk solids with cold water for few times,squeeze the excess water and keep the cloth undisturbed for 30 minutes to 45 minutes.
3.Once the paneer is completely dry,remove from the cloth,transfer to the bowl and start kneading.
4.Knead it very well until it is very smooth at least for 7 minutes.Divide the paneer dough into equal portions and start making small balls.The balls should be very smooth and thoroughly shaped without any cracks.
5.Take 3 cups of water in a large vessel,add sugar and boil in medium flame.Add cardamom and let it boil for few more minutes.
6.Add the paneer balls batch by batch. I added 10 small balls as one batch.Keep the flame in high,cover and cook for 15 minutes.Repeat the same with the next batch.Serve chilled.
Drain the sugar syrup,add shaved almonds and raisins and serve.
1. The paneer should be completely dry before you start making rasgullas.If you take a small pinch and squeeze between your fingers,it should retain its shape once released.
2.Next important step is kneading.Knead it very well on a clean surface atleast for 7-10 minutes to remove any cracks and bring the dough together.
3.While making balls,take a small portion,keep it in the middle of your palm and roll in one direction.This will ensure smooth perfect round.
4.There is no need to bring the sugar syrup to any string consistency.
5.If you over cook the rasgullas might break.
Linking this to Sweet celebration where Shruthi is celebrating her 3rd blog anniversary