Rasgulla - an Indian(Bengali) Sweet

 

Ragullas in Syrup

Ingredients:

• Milk - 2 Ltr
• Lemon - 1 medium sized
• Water - 2 cups
• Sugar - 3 cups
• Cardamom(powdered)/Rose water - 1 tsp

Method:

• Bring to milk to boil  and squeeze in the fresh lemon juice(only the juice)
• Keep stirring slowly until the milk and whey stops to separate
• Pour into a Colander with a muslin cloth and leave for a while, until all the whey is completely drained.
• Wash the Cotton cheese (paneer) in the same colander, in running water(do not use your hands) and leave it again for some time for the water to drain
• Transfer this Paneer to a dry bowl and knead very slowly with your fingers to make a soft dough, until firm enough to make balls of them. 
• Make into small balls and keep aside.
• To make the sugar syrup(in an open pressure cooker), boil the water and sugar until the sugar completely dissolves and add the Cardamom/Rose water
• Put the paneer balls into the boiling sugar syrup, close the pressure cooker with the weight on and  cook for one whislt in low flame 
• Wait till the entire steam is gone and the Rasgullas are ready

 

A Closer look at the balls before being cooked

Notes:

• If ever the milk gets spoiled, you can use it to make rasgullas.
• Lemon juice can be substituted with Vinegar

Recipe courtesy:
My friend Eimee's sister, Alvy Maria