Rasgullas are one of the yummiest Indian dessert. They are cheese balls cooked in sugar syrup.
3 table spoon lime/lemon juice
Sugar – 2 measurement cups (400 grams)
Water – 3 measurement cups ( 750 ml )
All purpose flour – 1 tablespoon (5 grams)
Rose Water or Cardamom powder – 1 tsp (for flavoring)
First step is to make cottage cheese/paneer, To make paneer:
Bring the milk to boil add lemon juice and stir. Cook till u see the milk is spoil. Let it rest for a while.
Place a clean muslin cloth or a thin kitchen towel over a bowl and then pour the spoil milk over the cloth and squeese the excess water out. Run some cold water over to remove the lemon flavor. Squeeze the excess water again and tie a knot. And let it rest for 2 to 3hrs on the counter top. Place a heavy weight over it if possible.
Second step is to make small balls:
Knead the paneer along with flour on a clean surface with hands for 2-3mins. Make a smooth dough.
Separate the dough into equal parts making 10 to 12 round balls.
Third step is to make sugar syrup:
Boil sugar and water in a pressure cooker (better to use wide cooker) closing the lid, without keeping the whistle.
Once the liquid starts boiling, add the balls to the liquid ( You will notice that the rasgullas will float over the sugar syrup) and cover the lid, cook for 15mins on high flame.
Make sure there is enough room for to rasgullas to cook as they will double in size and if there is no space they will break.
Take the rasgullas carefully with a spatula to a bowl and pour the sugar syrup on top of them.
Rasgullas become double in size after they are cooked.
Add rose water or cardamom powder to the sugar syrup.
Cool at room temperature and refrigerate for 3 to 4 hrs before serving.
Try and make them 1 day prior.
we are using 5ltr pressure cooker because the rasgullas need a lot of heat and space when cooking.
Make sure you using proper measurements of water and sugar.
This Rasulla is the main ingredient for preparing the Rasmalais. Cooking these rasgullas in milk, and sugar results the rasmalais. I will try to post the recipe for rasmalais in near future.