- In a large vessel get 1 and 1/2 liter of milk.stir it continuously.Onces the milk comes to a boil add 2 tbsp of lemon juice and stir it.You can also use vinegar or curd as alternative.Stir untill the milk curdles keeping the flame on at low to middium flame.Do not boil further onces water seperates completely.
- Drain the curdled milk over a cloth lined.Squeeze it off the water completely.take care of the hot water.Rinse off the curdled milk with fresh water to remove sourness of lemon juice.Squeeze off the water but be carefull don't over squeeze the panner..completelHang for 1 hour to make sure the water is drained completely.
- After 1 hour start to mash the panner for 5 min.Mash the mixture till it turn out in smooth texture.Now add 1 and 1/2 tsp of maida and again mash it well.and make a smooth mixture.Now prepare a small size ball of panner and keep aside.Now in a large vessel add 1 and 1/2 liter of water.and add 1 and 1/2 cup sugar.Stir and dissolve the sugar properly.Boil the sugar syrup for 10 min and sugar syrup should not be thick.
- Now add the balls in the water and make the flame low.Cover the vessel from a plate.After 15-20 min you will see the size of rasgulla is double and they start floating at the top of the water.Off the flame.And keep it cover for some time.You can enjoy it either cooling in refrigerator or serve hot.
Rasgulla is one of the most popular Indian dessert from Bengali cuisine. Like most of the Bengali sweets rasgulla is prepared from the milk solids obtained by curdling the milk. The Milk solids we get by curdling the milk is known as chenna or paneer or Indian cottage cheese.
Rasgulla
#ValentineMe
By Vinay Kumar
Feb, 17th
766
Servings
5 persons
Cook Time
40 minutes
Ingredients
3
- 5
Ingredients
- 1/2 liter of milk
- 1/2 cup of sugar
- 1/2 tsp of maida
- 2 tbsp of Lemon
- 1/2 liter of water
