How to Make Rasgullas
Heat the milk., Add the lemon or lime juice., Remove from the heat., Place a piece of muslin or cheesecloth over a bowl., Pour the milk mixture through., Wash the curd well., After 30 minutes, check the paneer., Form balls from the dough., Heat the...
Step-by-Step Guide
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Step 1: Heat the milk.
Pour into a heavy based pan and bring to the boil.
Reduce the heat and allow to simmer. , Stir through well.
Stir until the whey water clears and the milk completely curdles.
Take a little whey water out and set aside. , Add the ice cubes.
Allow them to melt completely. , Hold taught with an elastic band. , The whey water will go into the bowl and the cloth will capture the curd.
The curd will become "paneer". , Wash under running water until you have removed the lemon odor.
Squeeze out any excess water, then hang it up for 30 minutes to drip.
Do not disturb it. , It should have a crumbly appearance.
Knead it well for 10 minutes until a smooth dough forms. , Roll into balls about the size of a standard lemon.
Set aside.
You should be able to make about 13-15 mini balls. , Add sugar to taste and cardamom powder.
Keep stirring until the sugar completely dissolves; this will make a sugar syrup. , Add them slowly, one by one.
Allow to simmer for 3 minutes.
The balls will go to the corner, so keep shifting them back to the middle with a wooden spoon or spatula. , Cook for 10 minutes.
However, open every 3-4 minutes to ensure that the steam escapes and to prevent the sugar syrup from boiling over.
After 10 minutes, you'll find that the balls have doubled in size. , Remove from the heat.
Allow to cool completely.
Transfer to a serving dish. , Place in the refrigerator to chill for an hour. , -
Step 2: Add the lemon or lime juice.
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Step 3: Remove from the heat.
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Step 4: Place a piece of muslin or cheesecloth over a bowl.
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Step 5: Pour the milk mixture through.
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Step 6: Wash the curd well.
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Step 7: After 30 minutes
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Step 8: check the paneer.
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Step 9: Form balls from the dough.
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Step 10: Heat the 4 cups of water in a wide-bottomed vessel.
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Step 11: When the syrup boils and starts to bubble
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Step 12: add the paneer balls.
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Step 13: Add a lid.
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Step 14: The rasgullas are done at this stage.
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Step 15: Add chopped pistachios to the mixture.
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Step 16: Serve chilled.
Detailed Guide
Pour into a heavy based pan and bring to the boil.
Reduce the heat and allow to simmer. , Stir through well.
Stir until the whey water clears and the milk completely curdles.
Take a little whey water out and set aside. , Add the ice cubes.
Allow them to melt completely. , Hold taught with an elastic band. , The whey water will go into the bowl and the cloth will capture the curd.
The curd will become "paneer". , Wash under running water until you have removed the lemon odor.
Squeeze out any excess water, then hang it up for 30 minutes to drip.
Do not disturb it. , It should have a crumbly appearance.
Knead it well for 10 minutes until a smooth dough forms. , Roll into balls about the size of a standard lemon.
Set aside.
You should be able to make about 13-15 mini balls. , Add sugar to taste and cardamom powder.
Keep stirring until the sugar completely dissolves; this will make a sugar syrup. , Add them slowly, one by one.
Allow to simmer for 3 minutes.
The balls will go to the corner, so keep shifting them back to the middle with a wooden spoon or spatula. , Cook for 10 minutes.
However, open every 3-4 minutes to ensure that the steam escapes and to prevent the sugar syrup from boiling over.
After 10 minutes, you'll find that the balls have doubled in size. , Remove from the heat.
Allow to cool completely.
Transfer to a serving dish. , Place in the refrigerator to chill for an hour. ,
About the Author
Judith Garcia
Brings years of experience writing about hobbies and related subjects.
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