Rasgulla

Glad to share this dessert recipe with you! Rasgulla! It's one of the most popular Indian Sweets. I have tried making this sweet couple of times before, but the results were not appealing! But this time I made soft yummy rasgullas. Learnt from mistakes:) The mistakes done are given as tips in the "Note" section of this post. Kindly read through and follow to get good results. Happy Cooking! Cheers!

Ingredients:

Milk - 2 cups

Sugar - 1 cup

Water - 2 cups

Lemon - 1
Rava - 1 tsp

Cardamom powder - 1 tsp

Method:

1.Bring the milk to boil, Switch off the flame and add 1 tbsp of lemon juice and stir in. The milk will curdle. If not add more lemon juice.

2. Filter it in a muslin cloth, and wash it in running water. This removes the lemony taste from the paneer and also cools it down.

3.Squeeze the excess water out and hang the paneer for 45 minutes/ You can also keep a heavy weight over it. This is done to remove the water from paneer.
Meanwhile add sugar and water and set aside.

4.Open the muslin cloth, nice ball of paneer will be ready. Check the texture, it should neither be watery nor too dry.

5. Keep the already mixed sugar and water on a stove and let it cook in low flame. Select a wide bowl for making sugar syrup.

6. Add a tsp of  rava and mix gently, then knead it with your palm. Knead only 4 to 5 times.

7. Make small balls, the size will double when the rasgullas are cooked. so decide the size accordingly

8. Stir the sugar syrup every now and then and check if all the sugar is dissolved. Add a tsp of cardamom powder. Once all the sugar is dissolved pour half of the sugar syrup to another bowl

9. To the one cup sugar syrup add the balls gently. And shake the vessel so that the syrup covers the entire ball

10.Keep the flame in low otherwise there is a chance for the balls to disintegrate!

11. In 5 minutes add the other cup of sugar syrup to the balls.

12.In other 5 minutes the rasgullas will be cooked. To check it, put one rasgulla in a cup of water, it will sink and stay there in the bottom!

13.Immediately transfer cooked rasgullas to a serving bowl and serve when the heat reduces. You can also  refrigerate and serve it cold.

Note:

1. Depending on the quality of milk the amount of lemon juice required will differ

2. Once the milk curdles quickly filter and wash it in cold water, this is important for making soft rasgullas

3. Do not apply too much pressure while kneading, if applied rasgullas will become very hard