Rasgulla / Roshogolla is a famous traditional Bengali sweet dish. I first tasted Rasgulla in Calcutta soon after my wedding and that time I was more fascinated with other Bengali sweets like Chum Chums, Sandesh (Shondesh) and Mishti Doi. Those days I used to buy Rasgullas only to take back home in Kerala to distribute it to relatives. I once tried to makes this and failed terribly. Recently after so many years when I craved to have some Rasgullas, I tried it out again and this time it came out really well. Kneading of paneer / cottage cheese to a smooth dough is very important. I used my food processer to knead the paneer. So here is how I made this soft and spongy delicacy.....
Rasgulla / Roshogolla - Cottage Cheese Dumplings in Sugar Syrup
Low fat milk – 1 liter ( 4 1/2 cups)
Lime juice - 2 tbsp
Sugar - 2 cups
Water – 3 1/2 cups
- Boil the milk in a heavy bottomed pan.
- Add the lime juice to the boiling milk and stir well. Stir continuously till the whey water clears and the milk curdles completely, turn off the heat.
- Drain the whey water using a strainer lined with cheesecloth or muslin cloth.
- Wrap the curdled milk (paneer) in a muslin cloth, and rinse under cold water two or three times, and squeeze well.
- Take out the excess water by squeezing the muslin cloth till all the water drips off.
- Once the paneer is drained, knead it in a food processer for 3-4 minutes or till the paneer rolls into smooth pliable dough.
- Make small smooth balls without any cracks. (I made 20 -22 small balls).
- Boil water and sugar in a pressure cooker. Add paneer balls and close the cooker.
- Pressure cook on medium heat till the cooker whistles once or for about 8 to 10 minutes.
- Turn off the heat and wait for a few minutes till the pressure drops down.
- Soft and spongy Rasgullas are ready. Transfer it into a bowl, once cooled refrigerate 4 to 5 hours or overnight.
- Serve chilled.
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