Thursday, April 8, 2010
I love rasgullas. And the recipe is not as hard as we usually think. As i have already said, we can get wonderful tasting rasgullas in Kolkata. Whenever i go home on vacation, i used to take canned rasgullas for my family.
Whole milk 4 cups
Sugar 1 1/2 cup
Water 3 cups
Lemon juice 2 tbsp
Cardomom Powder 1/4 tbsp
1. Bring milk to boil by stirring occasionally, make sure not to burn the milk. Mix lemon juice with 4 tbsp of water and add it gradually to the boiling milk. Then the milk solid starts seperating from the water. Leave it for a minute or two. Then turn off the heat and drain using a cheesecloth or a thin cotton cloth. The milk solid left is called paneer. Run some cold water on the panner to wash away the lemon flavor. Now squeeze off as much water as you can. Just to check if your paneer is ready, take a small piece on your palm and rub it with you thumb for 3 to 4 times then you should be able to make a soft ball out of it.
2. Knead the paneer for few minutes and make it into small balls because they increase in volume when cooked. So, make sure the balls are small in size.
3. Take water and sugar in a pressure cooker and bring it to boil, then add the paneer balls. Make sure there is enough space for the paneer balls to expand. Now close the lid without the whistle and cook for 8 mins and switch off the heat. Open the lid and add cardomom powder. Serve chilled.