RASGULLA
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • Ingredients:
  • For Paneer:
  • Milk – 6 cups
  • Lemon Juice – 1⁄4 cup
  • Sugar – 1 cup
  • Ice cubes – 6
  • For sugar syrup:
  • Sugar – 1 cup
  • Water – 6 cups
  • Cardomon - 2
Instructions
  1. For Paneer:
  2. Mix lemon juice in half a cup of warm water and keep aside.
  3. Add 5 cups milk to a large pan over medium high heat. Constantly stir the milk at regular intervals to make sure the milk does not stick to the bottom.
  4. When it is boiling nicely, add the lemon juice/water mixture to the boiling milk. The milk will curdle in about a minute and most of the milk protein coagulates into lumps leaving very thin, slight cloudy water behind. When the water is clear, stop curdling by adding ice.
  5. Drain out the liquid using a muslin cloth or any clean thin cloth. Guess what you have in the cloth? Its cottage cheese! Squeeze out the excess water and hang the cloth with paneer for about 30-40minutes.
  6. Now rub the cloth that contains the paneer with another cloth. This removes the remaining water and helps us form the dough. Now remove the paneer from the cloth, knead it and make smooth small balls. Press them to resemble a bulging nugget.For sugar Syrup:
  7. Boil 6 cups of water in a large bottom pot and add one cup of sugar to it. Once the sugar dissolves, take one cup from it in a separate vessel and keep it aside.
  8. Now add the paneer balls in the boiling water. Cover and cook for about 7 minutes.
  9. Take the paneer balls and add to the sugar syrup that you kept aside before.
  10. Let the water boil and reach a one thread consistency, or little thicker consitency. Thats the syrup!
  11. After ten minutes, squeeze it lightly, remove the water and add them to the syrup.
  12. Garnish with sliced almonds/pistachios.
Recipe by Relish The Bite at https://www.relishthebite.com/rasgulla/