Wednesday, June 19, 2013

Bengali Rasgulla


                                   Bengali Rasgulla Recipe

 

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.

 

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