Spongy Paneer Rasgullas

Name: Spongy Paneer Rasgullas
Total time: 2400 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 2 litres full fat Milk; 2-3 tsp Lemon juice; 1 cup Sugar; 2 cups water; 4-5 tbsp Pistachio slivers

ZMA @zesty5

#cookpadindia
Spongy and Milky white balls of sheer beauty soaked in sweet Sugar syrup will leave you all mesmerised with it's awesomeness. Who doesn't like these stunning balls that just melts in mouth. They are to die for. A mouthwatering Dessert from the State of West Bengal. This Sweet delicacy is a rage all over the Country. There are umpteen variations being made of this till date. And regardless of which ever State or region you belong to, there's not a single one who doesn't know this or like it. It's such a huge hit among the Mithai lovers. It's loved by people who have a sweet tooth. With homemade Paneer, it's absolutely amazing and has that terrific texture too.

It can liven up any party or get together. And perfect for a Festive occasion. It practically tops the chart in my house on many occasions. Last but not the least, this will never get a back seat. Such is it's craze among the people.

Happy Cooking with Zeen!

ZMA @zesty5

Happy Cooking with Zeen!

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Ingredients

40 minutes

5-6 servings

2 litresfull fat Milk
2-3 tspLemon juice
1 cupSugar
2 cupswater
4-5 tbspPistachio slivers

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Steps

40 minutes

1

Bring Milk to a rolling boil on on a high heat at first and then add about 2-3 teaspoons of Lemon juice. The Milk will start curdling. At this point, start stirring for a minute or two before switching off the gas. Wait for a minute or two more before straining it in a muslin cloth or a clean cotton kitchen towel.
2

Pour some cold water or normal drinking water on it to basically remove any traces of Lemon juice. Do not throw the Whey that's collected. Use it for kneading the dough or in Curries and Gravies.
3

Wrap it up tightly and either hang it onto a kitchen tap or better still place any weight on it for about half an hour or so. This is done to remove any excess whey from the Paneer.
4

After 30 minutes, spread it on the kitchen counter and start kneading it until it is a smooth dough. It takes about 5-6 minutes. Divide it into equal sized balls. After that, grease your palms and start shaping each ball into a round shape. See to it that it's a smooth and crack free ball.
5

Meanwhile bring to boil water and Sugar on a high heat. Also add 2-3 crushed Cardamoms to it. Now add the balls one by one taking care not to over crowd them. Cover with a lid and simmer on a medium high heat for the next 10-12 minutes. Likewise you can also pressure cook them. It is also a great way to prepare them effortlessly and efficiently.
6

Delectable and lipsmacking Rasgullas are ready. Serve them either warm or cold well garnished with lots of Pistachio and Almond slivers. Enjoy!

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ZMA @zesty5

on June 03, 2021 02:11

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.