Rasgulla Food

RASGULLAS

Steps:

• Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.
• Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
• Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
• Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
• Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.

RASGULLA - AN INDIAN DESSERT

Steps:

• In a bowl, knead together flour, cardamom powder and cheese until you get a smooth pliable dough.
• Divide into equal parts.
• Shape into balls (rasgullas).
• In a pot boil together the sugar and water to prepare a thin syrup.
• Drop the prepared rasgullas into the boiling syrup.
• Let it remain this way for 10 minutes.
• Every 2 minutes, sprinkle water on the boiling syrup.
• Remove from heat and allow to cool.
• Flavour with rose water and store refrigerated - this must be served chilled.
• Enjoy!