Rasgulla

Rasgullas are homemade cheese or paneer balls soaked in sugar syrup. This recipe is made using a pressure cooker.

 Rasgulla

Ingredients:

4 cups milk
2 tbsp lemon juice
4 1/2 cups water
1 1/2 cups sugar

Method:

Paneer:

1: Mix lemon juice in half cup of hot water and keep aside.

2: Boil the milk in a heavy bottomed pan over medium heat stirring occasionally.

3: As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. You will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 minutes.

4: Strain the whey and add the chenna to a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 30 mts.

 5: Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.Taking the right amount of water out of the paneer is the most important part of this recipe.


Rasgulla

1: Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.

2: While the sugar syrup is cooking, make small smooth balls of the kneaded chenna (paneer). Ensure there are no cracks on the balls. Slowly add the chenna balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and continue to cook for another 4 minutes.


3: Make sure  the pressure cooker is large enough to accommodate the finished rasgullas, as they will expand to about double in the volume while cooking in tthe syrup.

4: Turn off heat. Once the pressure is off, open the lid. Rasgullas should be little spongy. If you feel that the balls are not cooked yet, place lid and cook for another 5 minutes without the whistle at medium heat.

5: Remove onto a serving dish, bring to room temp, refrigerate and serve chilled.

Note:
Do not worry if the rasgullas are too hard or broken,use them to make mango rasgulla delight or rasgulla chocolate delight.