Rasgulla

Homemade Indian Cottage Cheeseballs in Sugar Syrup

Ingredients:

Milk(whole milk) - 1 Litre

Lemon juice - 3 tbspns

Sugar - 2 cups

Water - 3 &1/2cups

Cardamom powder - 1 pinch

Ice cubes - 12 nos

Nuts (optional) for garnish

Method:

Heat the milk, when it starts to boil, simmer the flame, add the lemon juice and stir properly.

Heat further until the whey water clearly separates. Put off the flame. Add the Ice cubes and mix well. Take a metal strainer, lined with a cheese cloth/muslin cloth(You can use dupatta). Pour the curdled milk in it. Wash it well in the running water under the tap to remove the lemon smell and sourness.

Then squeeze the excess water gently and hang it for 30 minutes. After 1/2 hour, take out the paneer in a bowl. It will be now more like a crumble look wise.

Now knead this for 7-10 minutes gently to make it like a soft and smooth dough. Make smooth equal sized small balls. Approximately 20 medium sized balls.

Now take the sugar, cardamom powder and water in a pressure cooker and boil it.

After the sugar gets dissolved completely and the syrup boils, add the balls made carefully one by one. Cover the pressure cooker and cook it till you get one whistle in low flame. After a whistle, simmer more and keep for another 5 minutes.

Put off the flame and let the pressure gets released by itself, then open the lid to see the rasgullas – by now it would have doubled in size.

Cool down and refrigerate and serve chilled!

Tips

Use lemon juice as mentioned and the milk should boil while you add the lemon juice.

The kneading part is very important, knead smooth and soft with patience.