Rasgulla is an Indian sweet made from curdling milk , straining the watery part from it and kneading the milk solid left in the strainer or colander to form balls. These balls are then cooked till they puff up. A well made rasgulla must be spongy, light and juicy, but not chewy.
This sweet is mostly eaten as a dessert.
In this article, we will get to know what goes into the preparation of rasgulla.
Ingredients
2 litres of low fat milk (kept in the fridge overnight, boiled)
1 teaspoon of refined flour
4 cups of thin sugar syrup (with rosewater flavour)
¼ cup of lemon juice mixed in ¼ cup of water
What Rasgulla Can Be Served With
Rasgulla can be served with any savoury dish.
Special Utensils
- Colander
- Masher
Steps
- Collect cream that forms over the milk.
- Boil on low heat and add in the lemon and water mixture slowly until the milk curdles.
- Turn off the heat and allow the mixture to sit for about 5 minutes.
- Using a colander, strain the water and leave the paneer in the colander for about 4 hours.
- Mash the paneer to a smooth consistency, add some flour to it and continue mashing.
- Pour six cups of water into a sauce pan and bring to boil.
- Shape the paneer into smooth balls and gently drop them into the boiling water.
- Cover the saucepan with a lid and allow the paneer to cook until it puffs up. This should be in about 20 minutes.
- When it is ready, remove the saucepan from the fire and let it cool. Then drain the water out of it and drop the balls into the syrup.
- Allow it to chill in the fridge for some time and serve.
