Wednesday, April 20, 2011


For Rasagulla paneer:
1. 6 cups milk
2. 1-2 tbl spoons lemon juice
For syrup:
1. 1 cup sugar
2. 2 and 1/2 cups water
3. 1/4 tea spn cardamom powder or 1/4 tea spoon rose water

Heat milk in a heavy bottomed pan. When it is hot, add the lemon juice. Mix with a spoon and cook for a few minutes till the milk separates.Sieve it through a clean cloth.Tie the towel in a pouch and squeeze it to remove any extra water.Hang the towel for about 30 mins allowing all the water to fall down. Now the paneer is ready.Take it on a plate and knead it very well to remove any chunks. This is very important to get good quality rasgullas.Now make small balls (of peda size), remember, when they are cooked, they increase in volume, so don’t make them too big. It is quite difficult to make these as they break very easily. So apply a bit of pressure to hold them together. Try to give them as smooth surface as possible.

In a big vessel, heat sugar and water. When the sugar is dissolved and syrup comes to boil, slowly add the balls.Remember they increase in size by 2-3 times. So make sure to use big enough vessel to hold them easily.Now, bring down the heat to medium and close the lid. Let it cook for about 25 mins or until they are cooked. They are cooked when they have considerably increased in size. Take one rasgulla out and slightly apply pressure, if it comes back to original shape, it is cooked. Add the cardamom powder/rose water and take off the heat. Serve them chilled.

Makes about 14 rasgullas
Preparation time : 60mins