Rasagulla Rasagulla

Description

‘Ras’ means juice and ‘gulla’ means ball shaped. Traditionally, these are prepared and originated from east India. Specifically, in the states of Bengal and Orissa. It is also a popular sweet prepared during navaratri festival for goddess Lakshmi. Furthermore, the history of rasagulla recipe is very interesting. Most of us, including me know that rasagulla is a Bengali dessert recipe. However, there are several other theories which suggest that it may have originated from Orissa.


Directions


  1. Mix lemon juice in half cup of warm/hot water and keep aside.
  2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
  3. As the milk comes to a boil point, add the lemon juice gradually and stir the milk slowly.
  4. The curd will start separating from the whey, turn off the heat.
  5. Once the milk fat has separated from the whey, drain the whey using a strainer or a muslin cloth
  6. Wrap the curd in a muslin cloth, and rinse under cold water, and squeeze well.
  7. This process takes out the sourness from the lemon.
  8. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.
  9. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers.
  10. After rubbing the paneer for about 15-20 seconds, make a firm but smooth ball.
  11. 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.
  12. Knead the paneer by dragging the palm of your hand hard on the paneer.
  13. Keep scooping it back to together and knead more. If the paneer is too rough, add a teaspoon of water.
  14. Divide the dough and make them into smooth balls
  15. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil
  16. Add the paneer balls and close the pressure cooker.
  17. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes
  18. Make sure the pressure cooker is big enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup
  19. Close the heat and wait a few minutes before you opening the pressure cooker.
  20. Pour cold water over the pressure cooker before opening.
  21. Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
  22. Serve the Rasgullas chilled.

Leave a reply