Rasgulla

Rasgulla

Rasgulla is a very popular Indian dessert... Rasgulla is a syrupy, soft, spongy, sweet is loved by all. These melt in mouth, lovely looking pearly white balls made from chhena/paneer  (Indian cottage cheese) & dipped in cardamom flavored sugar syrup. A perfect dish to offer goddess Lakshmi on this Diwali.

Ingredients:

!/2 liter milk

1/2 tbsp lemon juice

2 cups water 

3/4 cup sugar 

1/2 tbsp cardamom powder or rose water

3-4 pistachios finely chopped for garnishing

Method:

1. In a heavy bottom pan boil the milk.

2. When milk starts boiling, add lemon juice gradually, keep stirring gently till whey
    water clears & milk curdles completely.

3. Now drain whey water using a strainer or muslin cloth.

4. Gather muslin cloth from the sides, rinse it under cold water & squeeze well.
    This process will remove the sourness of lemon from chhena/paneer

5. Squeeze excess water from the paneer, hang it aside for half an hour without
    disturbing it.

6. Take out the paneer in a bowl, it would be crumbly in texture. Knead it well for
    4-5 mins or till paneer is smooth & free of lumps.

7. Divide the paneer into equal portions, make small smooth ball of each portion.

8. To prepare sugar syrup, heat water in a wide bottomed pan, add sugar, cardamom
    powder/rose water & keep stirring till sugar dissolves completely. 

9. When sugar syrup starts boiling, put paneer balls into it gently, let it boil for 7-8 mins.

10. Switch off  the heat, keep rasgullas in the sugar syrup for 10-12 mins. Rasgullas will
      be double in volume while cooking in the syrup.

11. Refrigerate the rasgullas, garnish with chopped pistachios & serve. 

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