Rasgulla
Ingredients: (Makes 10 medium rasgullas)
- Milk – ½ Ltr (Full Cream)
- Lemon Juice – 1 ½ Tbsp
- Water – 1 ¾ cup
- Sugar – ¾ cup
- Cardamom powder – 1 pinch
(Note: 1 cup = 250 ml)
Method: (With Step-by-Step Pictures)
In a deep bowl take the milk and bring it to boil.
Once it starts boiling add lemon juice and mix well.
Keep stirring until the clear water separates and remove it from stove.
Take a clean cloth and pour the curdled milk in it. ( I used a cotton towel)
Squeeze it gently to remove the water. Then wash it under running water to remove the lemon taste from it. Again squeeze it so as to remove water from it and hang it for 30 mins so that water goes well from paneer. Its important that water goes well, else you wont be able to knead it proper. Also once water is removed you can keep the paneer prepared in the fridge for one or two hrs or more, so that it becomes easy to work with.
Take the paneer prepared in a bowl.
Knead it well so that it becomes soft and smooth. Apply little oil in your hands if its sticking. (Make sure u knead it well, else rasgullas wont be soft)
Make it into 10 small balls. You don’t need to worry about the size, as it almost doubles after the final step.
In a deep bowl boil water along with sugar and cardamom powder. Once sugar is dissolved and water starts to boil well and becomes thick add the prepared paneer balls.
Reduce the flame and cover it with a lid and boil for 8-10 mins till the balls double in size. Allow it to cool, refrigerate and serve cold.
Also check out Gulab Jamun and Coconut Burfi
Can we use amul taaza
Hi Devi…..i don’t suggest using it. Use normal milk, in which fat is not removed.
Thanks
Vimmy
I tried using whole milk.. but my paneer balls got separated in 4-5 mins as soon as they are put in sugar syrup.. Can you suggest me what might be the cause. Thanks
Hi Deepthi,
Its because paneer balls made was not tight enough. Water should be separated well when you make the paneer. If water is separated well paneer will be tight. This is one reason. One more reason can be did you put it in syrup in high flame? Was syrup boiling too much. But even then in 4-5 mins it wont separate if paneer balls are made proper.
Thanks
Vimmy
Might be!! My paneer balls were wet.. 😀 . Thanks for the reply Vimmy! 🙂 Though it got seperated, it tasted good.. tried rasgullas many times.. but I felt this method is very simple! Thank you so much! 🙂
Thanks Deepthi…One more thing you can do, try to remove water as much as you can using towel method. Remove from towel, panner will be like a single ball. Take it in a bowl, cover it and keep in fridge. Next day you take it out, crumble the paneer and continue with the remaining steps. I have tried like this, and rasgulla came best when i did this way. Paneer will be correct to work, with no water. Try it out this way. You will get good results 🙂
Which milk to use? can we use Amul?
Yes you can use any full cream milk. Amul is fine. But dont use low fat milk.
Tried the recipe…easy to make, never thought its so easy to make it….Thanks Vimmy
Thanks Tiya 🙂