Ingredients:-
4 cups milk
1/4 cup lemon juice
1 1/2 cups sugar
4 1/2 cups water
How to make Paneer for Rasgulla:-
- Mix
lemon juice in half cup of hot water and keep aside.
- Boil
the milk in a heavy bottomed pan over medium heat, stirring occasionally,
making sure not to burn milk.
- As
the milk comes to a boil, add the lemon juice gradually and stir the milk
gently. The curd will start separating from the whey, turn off the heat.
- Once
the milk fat has separated from the whey, drain the whey using a strainer
line with cheesecloth or muslin cloth.
- Wrap
the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness
from the lemon.
- To
take out the excess water squeeze the cloth, or press the wrapped paneer
under a heavy pan for about one hour.Taking the right amount of water out
of the paneer is the most important part of this recipe.
- To
check if enough water is out of the paneer, take a little piece of paneer
on your palm and rub with your fingers. After rubbing the paneer for about
15-20 seconds, you should be able to make a firm but smooth ball.
- 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.
- Knead
the paneer by dragging the palm of your hand hard on the paneer. Keep
scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your
palm will be little greasy.
How to make Rasgulla:-
- Divide
the dough into 12 equal parts and roll them into smooth balls.
- To
make the balls apply some pressure at the first and then release when
forming the balls.
- Mix
the sugar and water in a pressure cooker on medium high heat and bring to
a boil.
- Add
the paneer balls and close the pressure cooker. After the pressure cooker
starts steaming, turn the heat to medium and cook for about seven minutes.
- 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 the syrup.
- Close
the heat and wait a few minutes before you opening the pressure cooker.
Pour cold water over the pressure cooker before opening.
- Rasgullas
should be little spongy. After
rasgullas are refrigerated the sponginess will reduce and will be soft in
texture.
- Serve
the Rasgullas chilled.
Tasty hai.
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