Rasagulla

Rasagulla

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INGREDIENTS

Milk: 2 cups
Water: 1 and 3/4 cup
Sugar : 1 cup
Lemon Juice: 1 and half tbsp
A pinch of cardamom powder or A few drops of rose essence

INSTRUCTIONS

• In a vessel, bring the milk to a boil. Add a tablespoon of lemon juice to it and mix until the milk curdles. 
• Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates. 
• Switch off the heat and strain the paneer in a cheese cloth. 
• Wash the paneer with fresh water to wash away the sourness of the lemon. 
• Bring the edges of the cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 30 minutes. 
• Knead the paneer to make a smooth pliable. Kneading the paneer is very important. Knead it for 10 minutes. 
• Divide the paneer dough into equal size small portions and shape each portion into a smooth round ball.
• In a wide vessel, add the sugar and water and allow the sugar to melt. 
• Now reduce the heat to medium flame and add the rasgullas carefully. 
• Cover with a lid and cook for 10 -15 minutes. Open the lid occasionally. 
• Then switch off the flame and let them cool completely. 
• Refrigerate it and serve chilled.

SOURCE: http://www.blendwithspices.com/2012/11/bengali-rasgulla- step-by- step-recipe.html
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