Rasgulla is an Indian sweet dish which is not very difficult to make and of course very tasty. It is usually made with Paneer (home made cottage Cheese).
To make Rasgulla:
1 lb. Paneer (home made cottage cheese, method below)
3&1/2 tsp. Semolina(rawa or soji) or All purpose flour
To make Cheese (Paneer):
1 Gallon Milk (Whole Milk only Please)
2-3 Tablespoons (big spoon). Vinegar
For Syrup
3 cups of Sugar
6 cups of Water
2-3 Cardamoms powder
1/2 tsp. Rose water
Method
Boil Milk and when big bubbles show up, add vinegar in it and let it boil. The whey water and Paneer (cheese) will separate. If you still see white liquid in it, it means you need more vinegar to add in it. When it completely separates turn off the heat and strain it through a strainer. Keep the cheese at least overnight so that all the water could be drained off of it. Your Paneer is ready for Rusgulla.
Mash the cheese either with a masher or push through the strainer. If you have a food processor, use the grater attachment and run once through all the cheese. Remove and mash it again with hands. Add semolina or all-purpose flour and mash it nicely. It should be very smooth. Divide in 75 equal portions and make balls. The balls should not have any cracks in it. If you see any cracks it means the cheese is not soften enough. If it sticks to your hands you can dust very little flour over it but be careful because more flour can cause it to hardened.
Meanwhile in a big pan add sugar and water and bring it to a boil. Drop balls in boiling sugar syrup. Cover it and let it cook for 25-30 minutes in high heat. In every ten minutes sprinkle cold water over it.
Add cardamom powder and rose water after 25 minutes of cooking. Remove from heat and let it cool. It taste better when served chilled.
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