Rasgulla | Bengali Sweet
King of all Indian Sweets ..Rasgulla..! Its my favorite paneer dessert, since my childhood…! I used to relish haldiram’s rasgullas more often. This is the first time , I prepared it by myself . And it came out absolutely good. . I floated in cloud nine, with my sons comment “ I love this super soft ones more ma, than shop bought ones “ :)) Here, I have given the step by step procedure for making this.. Enjoy..!!!
Milk - 1 litre
Lemon juice - 2 to 3 tbsp
Ice cubes - 8 to 10
Sugar - 2 cups
Water - 3 cups
Cardamom pwd - a pinch
Saffron, almond and pista nuts for garnishing
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Pour milk in a bowl and let it boil in sim for 5 minutes.
Add lemon juice and stir in low flame.
Now the milk curdles and water separates out.
Wait for 2 more minutes.
Remove from flame.
Allow to warm.
Add ice cubes and strain it in metal strainer with a white cloth in it.
Allow the water to drain completely.
Squeeze and hang it for 30 minutes.
Now take the paneer in a bowl.
Knead it for 5 to 7 minutes gently to make soft dough of it.
Make small balls out of it.
In a pressure cooker , add sugar, water and cardamom pwd.
Allow to boil with stirring.
Once the sugar is dissolved, add the paneer balls slowly .
Pressure cook for one whistle and simmer it for 5 minutes.
Once the pressure goes off, open the lid.
You can see the balls have doubled in size.
Transfer to bowl and refrigerate it.
Serve chilled with grated pistachio, almond & saffron strands garnishing.
Soft n spongy home made rasgullas ready to enjoy...!