Rasgulla is a traditional sweet of Bengal. It is also referred as King of sweets. Rasgullas are made from home -made cheese or paneer and soaked in chilled sugar syrup.
This is a very easy recipe and a favorite sweet of mine which can be made at home for traditional festivals.
INGREDIENTS
Low fat milk 1/2 litre
Vinegar 2 tsp
Sugar 1 tea cup
Water 2 and 1/2 tea cup
Cardamon 1 no.
Badam for garnishing
METHOD
Heat milk when it boils lower the flame add the vinegar and stir it .When the milk curdles switch off the heat.
Take a muslin cloth and pour the curdled milk and filter it. Hang the cloth or keep it in a colander for half an hour. Squeeze all the whey out.
After all the whey drains out place the paneer on a dry clean surface or plate and knead or mash the paneer for 15 minutes or until it becomes smooth with no grains.Once it becomes smooth gather everything into a dough.
Now make small lemon size balls atleast eight of them and keep it aside.
Heat 2 and half tea cups of water add 1 tea cup sugar and cardamon and bring it to a boil , when it starts boiling lower the heat and add the balls one by one slowly into the sugar syrup. After two minutes bring it to medium heat and close with a lid tightly.
Once in 3-4 minutes open the lid to let the vapour out, or the sugar syrup will ooze out. Cook for 15 minutes. The balls will become double the size. Switch off the gas.
Let it cool down completely. Chill it for an 2- 3 hours.
Garnish with badam and serve chilled.
Note: Lemon can be used instead of vinegar.
If lemon is being used to curdle the milk put the muslin cloth with paneer in it under cold water and rinse to take out sourness of the lemon.
There should be no cracks when you are making the balls.
