Time and servings
Time and servings
Ingredients
- 2 litre milk (full cream)
- 2 tbsp lemon juice
- 1 cup sugar
- 5 cup water
- 3 pod cardamom
Instructions
- firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.
- once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.
- stir until the milk curdles keeping the flame on low to medium.
- do not boil further once water separates completely.
- drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
- squeeze off the water completely. be careful as the curdled milk will be very hot.
- rinse off the curdled milk with fresh water to remove sourness from lemon juice.
- squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
- hang for 1 hour making sure the water is drained completely, yet remain the moisture.
- after 1 hour, start to mash the paneer for 5 minutes.
- mash the paneer till it turns out smooth texture without any grains of paneer.
- now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying.
- in a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.
- stir and dissolve the sugar completely.
- now boil the water for 5 minutes.
- drop in rolled paneer balls one by one into boiling sugar water.
- cover and boil for 10 minutes or until rasgulla doubles in size.
- now drop into ice-cold water immediately, to prevent from shrinking in size.
- once cooled completely, take into a serving bowl and pour in leftover sugar water.
- finally, enjoy rasgulla chilled or as it is.
Step-by-step
1
firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.
2
once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.
3
stir until the milk curdles keeping the flame on low to medium. do not boil further once water separates completely.
4
drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
5
rinse off the curdled milk with fresh water to remove sourness from lemon juice.
6
squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost. hang for 1 hour making sure the water is drained completely, yet remain the moisture.
7
after 1 hour, start to mash the paneer for 5 minutes.
8
mash the paneer till it turns out smooth texture without any grains of paneer. now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying.
9
in a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.
10
stir and dissolve the sugar completely.
11
now boil the water for 5 minutes.
12
drop in rolled paneer balls one by one into boiling sugar water.
13
cover and boil for 10 minutes or until rasgulla doubles in size.
14
now drop into ice-cold water immediately, to prevent from shrinking in size.
15
once cooled completely, take into a serving bowl and pour in leftover sugar water.
16
finally, enjoy rasgulla chilled or as it is.
Video
Notes
- firstly, use fresh full cream cows milk to get good quality paneer.
- also, make sure not to have any cracks on paneer balls. else they may break while boiling.
- additionally, do not open the lid while boiling, as the temperature will drop and rasgulla may fall flat.
- finally, rasgulla recipe can be served with slightly concentrated sugar syrup if you prefer.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/rasgulla-recipe-bengali-rosogulla/