Friday, 22 June 2012

Yummy Rasgullas


1/2 litre Milk - 1/2 litre
3/4 cup Sugar
1.5 tbsp Lemon Juice or 2 tbsp Curd
1 and 3/4 cups Water


  • Start by boiling milk. Once the milk is boiling, put in the lemon juice that is diluted with 1 tablespoon of water.
  • Wait for the cheese to separate from the milk and drain it through the muslin cloth.
  • Wash it well in running cold water to remove the lemon smell. Squeeze the excess water and hang it aside for 30mins without disturbing it.
  • After 30mins, the paneer would be crumbly in texture. Rub a little of the cheese on the palm of your hand and form it into a ball.
  • Divide into equal sizes that are all small because the size does increase after it is cooked. Press it hard while rolling to avoid it breaking.
  • Heat water in a wide bottomed vessel, and then add sugar keep stirring till sugar dissolves completely. When the sugar syrup boils and starts bubbling, add the balls slowly one by one and simmer it for 3mins.
  • Keep in medium flame and close with a lid. Cook for 10mins opening the lid every 3-4 mins this is to ensure the vapour passes out not allowing the sugar syrup to ooze out. After 10 mins, the balls would be closely doubled in size.
  • Turn off and turn it into a container without breaking. Refrigerate and serve cold.

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