White rasgulle

Name: White rasgulle
Cuisine: Indian
Ingredients: 2 liter Full Cream Milk (cow milk is preferable); 2 tablespoons Lemon Juice,or vinegar; 3 cups Sugar (little less or more, as per your taste); 8 cups Water; 2-3 Green Cardamom Pods, optional

Nishtha's Kitchen 👩‍🍳 @cook_18821285

Vill- Maizapur Post B.B. Singh District Gonda (UP)

Lockdown days special, delicious and easy sweet

Nishtha's Kitchen 👩‍🍳 @cook_18821285

Vill- Maizapur Post B.B. Singh District Gonda (UP)

Lockdown days special, delicious and easy sweet

Saved

Ingredients

2 literFull Cream Milk (cow milk is preferable)
2 tablespoonsLemon Juice,or vinegar
3 cupsSugar (little less or more, as per your taste)
8 cupsWater
2-3Green Cardamom Pods, optional

Saved

Steps

1

Bring the milk to boil over medium flame. Mix lemon juice with 2 tablespoons water.
2

When milk comes to rolling boil, add water-lemon juice or vinegar mixture gradually and stir continuously using spatula. Solid milk portion and liquid whey portion will start to separate within minute or two. When it separates completely, turn off the flame. Spread a cheese-cloth (cotton clothes) over large strainer or colander and transfer over it and drain the whey. Rinse it in running water or pour 3-4 glasses of plain water over it to remove sourness (lemony taste).
3

Drain water and tie chhena in a cloth. Squeeze it gently to drain the excess water and hang it for 30 minutes to get the right amount of moisture. Do not hang it for more than 30 to 40 minutes.
4

Untie the cotton cloth and transfer chhena to a plate.U can Crumble it in mixi or with hand. It should be crumbly and little moist.
5

Knead it using hand until it all comes together like dough and it starts to release some fat.
6

Make 18-20 small balls from kneaded paneer dough. The size of balls will increase to almost double after boiling in sugar syrup in next step so do not make very large balls.
7

Heat 4 cups sugar with 8-cups water and cardamom pods in a large broad vessel like pressure cooker or kadai over medium flame and make sugar syrup.
8

When it comes to rolling boil, gently drop prepared balls in it.After about 5-minutes, remove the lid and stir it gently with a spatula. Again, cover it with a lid and let it boil over medium flame for 7-8 minutes, stir it gently once in between. Remove lid and turn off the flame. You will notice that size of balls has increased to almost double.Now turn off the flame.
9

Transfer them to a large bowl and let them cool for 5-6 hours. Rasgulla are now ready for serving.