A lot of sweets and desserts in India are made using milk and usually they are also the most popular ones. One such popular sweet is rasgulla, it comes from the state of West Bengal which is famous for it’s mouth-watering desserts.
Rasgulla is made from “chena” which is obtained by curdling the milk. The chena is mashed, made smooth and then cooked in boiling sugar syrup. The main problem with making rasgullas at home is that it doesn’t always turn soft.
Actually making this sweet at home is really easy, provided you have a good quality cow milk with you, then there are just few basic things which should be kept in mind and they will always turn out perfect.
- 2 litre Doozy Farms Premium Cow Milk
- 2 tbsp lemon juice
- 1 cup sugar
- 5 cup water
- 3 pod cardamom
- Firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.
- Once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.
- Stir until the milk curdles keeping the flame on low to medium.
- Do not boil further once water separates completely.
- Drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
- Squeeze off the water completely. be careful as the curdled milk will be very hot.
- Rinse off the curdled milk with fresh water to remove sourness from lemon juice.
- Squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
- Hang for 1 hour making sure the water is drained completely, yet remain the moisture.
- After 1 hour, start to mash the paneer for 5 minutes.
- Mash the paneer till it turns out smooth texture without any grains of paneer.
- Now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying.
- In a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.
- Stir and dissolve the sugar completely.
- Now boil the water for 5 minutes.
- Drop in rolled paneer balls one by one into boiling sugar water.
- Cover and boil for 10 minutes or until rasgulla doubles in size.
- Now drop into ice-cold water immediately, to prevent from shrinking in size.
- Once cooled completely, take into a serving bowl and pour in leftover sugar water.
- Finally, enjoy rasgulla chilled or as it is.