Rasgulla

If you are a sweet tooth person, this sweet delicacy will definitely be on the top of your list. Rasgulla and gulab jamuns are distant cousins that have some things in common, yet are very unique in their own style. Rasgullas are very famous in the Eastern part of India, especially in Kolkatta. Rasgulla tastes great when had warmed or chilled. The best Rasgullas are achieved with fresh homemade Chenna/ Paneer. The process of making Rasgulla might be lengthy, but it is worth trying at home. Do try this tasty sweet and leave your comments.

Instructions

1. Take a heavy-bottomed Vessel and add milk to it. Let it boil and turns frothy.
2. Switch off the stove and add the lemon juice. Mix it for a minute until the milk starts to curdle.
3. It should take less than a minute for the entire milk to curdle. Spread cheesecloth over a colander and pour the curdled milk to it.
4. Let the fresh Chenna/Paneer collect in the cheesecloth leaving behind the whey water.
5. Let it sit for a minute. Squeeze out the excess water and hang the cheesecloth on about 30 mins until all the paneer is water-free.
6. Remove the paneer and knead them continuously until it forms a soft dough. This is an important step in making Rasgulla. Take about ten minutes to knead the paneer to result in a soft, juicy rasgulla. Make gooseberry sized uniform balls.
7. In another heavy-bottomed pan, add two cups of water and half a cup of sugar. Allow it to come to a rolling boil stage. Drizzle a generous pinch of cardamom powder. This should take about ten mins. Drop the paneer balls to the sugar syrup one by one.
8. Close the pan with a lid and place the stove in a medium flame. Let it cook for about 8 mins. The Panner balls must have absorbed the sugar syrup by now and doubled up in size.
9. Switch off the stove and let it cool down. Serve as such or chilled for about 3 hours.