SIMPLE & TASTY, A FAMOUS BENGALI DESSERT WHICH MANY LOVE TO EAT
INGREDIENTS:
Milk - 1 litre
Lemon - 1/2
Sugar - 2 cups
Water - 3 cups
Cardamom powder - 1/4 tsp
METHOD:
1. Heat milk in a pan, when it starts to boil, add lemon juice little by little in low flame.
2. At one stage, the curdling of milk will start, stop adding lemon juice and heat till the whey water separates. Whey water should be clear.
3. Add a cup of cold water and mix well. It helps the paneer to get hard and retains the soft texture.
4. Use a close holed strainer and strain the water, press with a spoon so that all the water is strained thoroughly.
5. Open the tap water and wash the paneer once or twice, so that the lemon flavour goes off completely.
6. In a clean cloth, place the paneer and squeeze well so that all the moisture is well drained.
7. After 15 minutes, place the paneer in a bowl. Now it would have crumbled.
8. Knead it for 10 to 12 minutes with hands, so that soft and smooth dough is got.
9. Make into small balls, since it will raise to twice its size after been cooked in sugar syrup.
10. In a broad tawa, add sugar, water and cardamom powder, heat it so that the sugar dissolves completely and allow to boil. Remove the impurities if any using a strainer.
11. When the sugar syrup starts to boil, add the balls one by one and cook in medium flame with lid closed.
12. After 4 minutes, open the lid and just give a gentle stir with a ladle without breaking the rasgullas.
13. After another 6 minutes, the size of rasgullas would have increased to twice it original size and will start flotating on the sugar syrup. Switch off the flame.
14. Tasty and delicious Rasgullas are ready. Serve after half an hour.
15. It will taste better when served chilled.
See for Rasmalai in this blog
Note:
INGREDIENTS:
Milk - 1 litre
Lemon - 1/2
Sugar - 2 cups
Water - 3 cups
Cardamom powder - 1/4 tsp
METHOD:
1. Heat milk in a pan, when it starts to boil, add lemon juice little by little in low flame.
2. At one stage, the curdling of milk will start, stop adding lemon juice and heat till the whey water separates. Whey water should be clear.
3. Add a cup of cold water and mix well. It helps the paneer to get hard and retains the soft texture.
4. Use a close holed strainer and strain the water, press with a spoon so that all the water is strained thoroughly.
5. Open the tap water and wash the paneer once or twice, so that the lemon flavour goes off completely.
6. In a clean cloth, place the paneer and squeeze well so that all the moisture is well drained.
7. After 15 minutes, place the paneer in a bowl. Now it would have crumbled.
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| Steps |
8. Knead it for 10 to 12 minutes with hands, so that soft and smooth dough is got.
9. Make into small balls, since it will raise to twice its size after been cooked in sugar syrup.
10. In a broad tawa, add sugar, water and cardamom powder, heat it so that the sugar dissolves completely and allow to boil. Remove the impurities if any using a strainer.
11. When the sugar syrup starts to boil, add the balls one by one and cook in medium flame with lid closed.
12. After 4 minutes, open the lid and just give a gentle stir with a ladle without breaking the rasgullas.
13. After another 6 minutes, the size of rasgullas would have increased to twice it original size and will start flotating on the sugar syrup. Switch off the flame.
14. Tasty and delicious Rasgullas are ready. Serve after half an hour.
15. It will taste better when served chilled.
See for Rasmalai in this blog
Note:
- Instead of tawa, the rasgullas can be cooked in pressure cooker. Heat sugar & water along with cardamom in a cooker and allow to boil. Add the balls, close the lid and pressure cook for 2 whistles on high flame and one whistle on low flame.
- If the paneer is very soft, add 1/2 teaspoon of all pupose flour and knead the dough smoothly, so that the dough doesn't break in the sugar syrup.
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