So the winters are officially gone we have already started sweating here in Delhi. Like life here the weather too here is fast and furious 😀 Even though I don’t like summers here, I prefer them better than horrible winters.
Usually when winters subside I come out of my cocoon life and start my cooking experiments. Today I’m going to share my last weekend’s experiment with you guys ( Ofcourse a success else I wouldn’t share it here 😛 ) I tried rasgullas for the first time and it turned out quite yummy. Read my version of Rasgulla recipe here:
Milk: 1 litre full fat
Lemon juice: 2 tbsp
Sugar: 2 cups
water: 1 litre
cardamom powder: a pinch
Corn flour/maida: 1 tsp
- Boil milk in a pan.
- Add lemon juice once the milk starts boiling. boil for a minute turn off gas. Leave it for 5 minutes and let the milk curdle.
- Now filter the milk in a muslin cloth or a clean cotton cloth to collect the cheese.
- Rinse the cheese( paneer ) nicely in cold water to remove lemon essence completely.
- Now tie the cheese in the same cloth tightly and place a weight over it or hang it to remove all the traces of water. leave it for an hour.
- After an hour open the cheese and kneed it carefully to make a soft dough. Prepare small balls out of the dough prepared. Don’t make the cheese balls them too big.
- Meanwhile prepare sugar syrup in a large and thick bottom pan with the above mentioned sugar and water. Add cardamom powder into the sugar syrup.
- Add the cheese balls to the boiling syrup. Cover and cook them for another 10-15 minutes in medium flame. Check in between to makesure the rasgullas are not overcooked.
- Once the rasgullas are perfectly cooked turn off gas.
- You can adjust the amount of sugar as per your taste.
- Kneed the cheese carefully to form a soft dough.
- Make sure you are not over/under cooking the dough.
- You can add a teaspoon of corn flour/maida to the cheese to make the dough bind easily.
- Don’t add too many cheese balls into the sugar syrup as the size doubles when cooked.
You can consume Rasgullas hot or cold. I love them chilled during summers 😀