Rasgulla

Name: Rasgulla
Total time: 7200 s
Yield: 5-6 people
Cuisine: Indian
Ingredients: 1 litre cow milk; 1 tablespoon lemon juice or vinegar; Few Cardamoms; some saffron strands; 1 cup sugar; 5 cups water

Priya Parab @cook_26484142

A typical bengali mouthwatering sweetdish.

Priya Parab @cook_26484142

A typical bengali mouthwatering sweetdish.

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Ingredients

2 hours approx

5-6 people

1 litrecow milk
1 tablespoonlemon juice or vinegar
FewCardamoms
somesaffron strands
1 cupsugar
5 cupswater

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Steps

2 hours approx

1

In a large vessel, boil the milk and keep stirring the milk to avoid a thick cream layer to form at the surface.
2

Once the milk has come to a boil, slowly add lemon juice or vinegar and keep stirring it.
3

Once the milk has curdled strain the mixture with the help of thin muslin cloth. Pour some cold water on the thick paneer in order to remove the sour taste or lemon.
4

Squeeze the water completely and hang for a minimum of 15-20 minutes
5

Once the water has drained off completely. Mash the paneer for 5 to 7 minutes in order to get it a smooth texture without any grains
6

In a vessel add 5 cups of water and one cup of sugar and add come cardamom.
7

Make small balls of the mashed paneer and add them in the sugar syrup.
8

Cover the lid and boil the same for ten minutes on a medium to medium high flame for about ten more minutes until the rasgullas double in size
9

After ten minutes one the lid stir the syrup slowly and again let it boil for another 5 to 7 minutes.
10

Let them cool and can be served with the remaining syrup. Garnish with saffron strands. And the delicious rasgullas are ready