Rasgulla

                                      Rasgulla

     When I was 8 years old, my uncle Jayprakash, bought me rasgullas. Its unique texture, sponginess and  juicy taste made me instantly like it. It remains my favorite even today. So, here I am posting its recipe.

 

 

Ingredients:

 

Full Cream Milk - 1 litre

Lemon Juice - 2 & 1/2 teaspoons

Sugar - 1 cup

Water - 5 cups

Cardamon - 3 pods

Rose Essence - 2 drops

Ice Cubes - 8 nos

 

Method:

 

1.  Boil the milk in a wide pan, when the milk is about to boil, add lemon juice and mix well, it will start to curdle. Let it rest for a while.
2. Place a muslin cloth over a strainer, pour in the curdled milk and rinse it well with clean water to ward off the sourness caused by the lemon. Tie the cloth and hang it at a tap so that the water drips off.
3. It takes about 10 minutes to drain off the water, this curdled mixture is called chena or paneer.
4. Put the paneer in a wide plate and knead it with well, with no lumps in it.
5. Now make it into gooseberry-sized balls with no cracks in it.
6. Place a wide pan on the stove over a high flame, add 1 cup of sugar and 5 cups of water and allow it to boil for 5 minutes.
7. Change the flame to medium high and add in the paneer balls and close it with a lid. Let it boil for 10 minutes.
8. After 10 minutes, the rasgullas would have doubled in size.
9. Take a wide bowl, add the ice cubes and cold water.
10. Transfer the rasgullas to the ice cube bowl. Keep it in chilled water, retains its shape.
11. Once the sugar syrup comes to room temperature, transfer the rasgullas to it and refrigerate it.

 

 

 Note:

1. Never boil the rasgullas for more than 10 minutes or less than 10 minutes. It becomes rubbery if boiled more and breaks if boiled less than 10 minutes.
2. Always place it in bowl of ice cubes to retain its shape.