Bengali Rasgulla

Name: Bengali Rasgulla
Total time: 3000 s
Yield: 4 person
Cuisine: Indian
Ingredients: 2 ltr low fat milk(Refrigerated overnight, boiled); 1/4 cup lemon juice (mixed in 1/4 cup water); 1 tsp Refined flour (maida) or semolina; 4 cups Thin sugar syrup (flavored with cardamom or rosewater)

Bharati Jai Songara @cook_13729964

Traditional Bengali Sweet, soft and spongy balls made of fresh paneer and dipped in sugar syrup.

Bharati Jai Songara @cook_13729964

Traditional Bengali Sweet, soft and spongy balls made of fresh paneer and dipped in sugar syrup.

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Ingredients

50 minutes

4 person

2 ltrlow fat milk(Refrigerated overnight, boiled)
1/4 cuplemon juice (mixed in 1/4 cup water)
1 tspRefined flour (maida) or semolina
4 cupsThin sugar syrup (flavored with cardamom or rosewater)

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Steps

50 minutes

1

Remove whatever cream that forms over the milk. Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdle.
2

Does not matter if you do not use of the whole solution. Switch off the flame and leave mixture to rest for 5 minutes.
3

Drain off water and leave the Paneer in a colander for at least 4 hours. Mash paneer very smooth.(no grains)
4

Add the flour /semolina and mash some more.
5

Bring 4-6 cups of water to a boil, and shape the Paneer into balls (smooth one, no cracks) in the mean time.
6

Transfer balls into the boiling water, cover with a tight fitting cover and let it cook till puffed up (about 20 minutes)
7

Let cool, squeeze out of the water, transfer to syrup, chill and serve.