Bengali Rasgulla

Cooking Time: 30 mins
Servings: 6

Ingredients

  • 4 cups milk;
  • 1/4 cup lemon juice
  • 1 1/2 cups sugar
  • 4 1/2 cups water

Method

For Paneer:

  • Mix lemon juice in half cup of hot water and keep aside;
  • Boil the milk pan over medium heat, stirring occasionally. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, now turn off the heat;
  • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth;
  • Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon;
  • To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe;
  • To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball;
  • Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough;
  • Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to together and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

For Rasgulla:

  • Divide the dough into 12 equal parts and roll them into smooth balls;
  • To make the balls apply some pressure at the first and then release when forming the balls;
  • Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil;
  • Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes;
  • Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup;
  • Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening;
  • Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture. Serve the rasgullas chilled.