Rasgulla :

Cooking Time:45 mins


 

 

 

Ingredients:
 

2 litres full cream milk

2-3 tbsps lime/lemon juice

4 cups water

2 cups sugar

2-3 tbsps rose water 

Preparation:

• Bring the milk to a boil over a medium flame. Stir occassionally to ensure the milk does not burn. When the milk begins to boil, add the lime juice and mix well. When the curds begin to separate from the milk, turn off the fire and leave the millk aside for 10 minutes to let the curdling process finish.
• Strain the cheese and wash it well under running water - to remove all the lime juice from it.
• Now put the cheese in a cheesecloth and hang for 1 hour to completely drain all the liquid from it.
• Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the lumps are removed and the cheese is absolutely smooth.
• Now divide the smooth dough into equal portions and roll them into smooth balls. To make the balls, put some pressure in the beginning and then slowly loosen it when forming the balls.
• Mix the sugar and the water in a pressure cooker to boil (without covering the pressure cooker) it on medium high heat.
• Add all the paneer balls and close the cooker.  Add the cooker weight and wait for the first whistle. Once the first whistle blows, wait another 8-10 minutes and then turn off the fire. Release the steam from the pressure cooker and allow the Rasgullas to cool completely before touching them. .
• When cool, pour the rose water  on the Rasgullas and chill for a few hours before serving.