Rasgulla
Ingredients:
2 litres cow 's milk
3 tbsps lemon juice and 1/4 spoon of water (mixture)
5 tsps flour
4 cups water
2 cups sugar
2-3 tbsps rose water
a few strands of saffron
Method
Bring the milk to a boil over a medium flame. Stir occassionally to ensure the milk does not burn.
When the milk begins to boil, add the lime juice and water mixture and mix well. When the curds
begin to separate
from the milk, turn off the fire and leave the millk aside for 10 minutes to let the curdling process
finish.
Strain the cheese and wash it well under running water - to remove all the lime juice from it.
Now put the cheese in a cheesecloth and hang for 1 hour to completely drain all the liquid from it.
Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the lumps are
removed and the cheese is absolutely smooth. When this happens the cheese will begin to release
its fat and your hands will feel greasy. The success of your Rasgulla making effort depends on
how smooth you knead the cheese, so give it your best shot!
Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix thoroughly.
Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without covering
the pressure cooker). Make sure the cooker is large enough to accomodate the finished Rasgullas,
as they will expand to double their size while cooking in the syrup!
While the sugar syrup boils, divide the dough into small marble-sized balls and roll between your
palms till smooth.
Gently add the balls to the sugar syrup and cover the pressure cooker. Add the cooker lid and
wait for the first whistle. Once the first whistle blows, wait another 8-10 minutes and then
turn off the fire. Release the steam from the pressure cooker and allow the Rasgullas to cool
completely before touching them. They will have expanded to almost double their original
size and will be delicate when hot.
When cool, pour the rose water or saffron syrup (made by soaking the saffron strands in a
little warm water) on the Rasgullas and chill for a few hours before serving.
Ingredients:
2 litres cow 's milk
3 tbsps lemon juice and 1/4 spoon of water (mixture)
5 tsps flour
4 cups water
2 cups sugar
2-3 tbsps rose water
a few strands of saffron
Method
Bring the milk to a boil over a medium flame. Stir occassionally to ensure the milk does not burn.
When the milk begins to boil, add the lime juice and water mixture and mix well. When the curds
begin to separate
from the milk, turn off the fire and leave the millk aside for 10 minutes to let the curdling process
finish.
Strain the cheese and wash it well under running water - to remove all the lime juice from it.
Now put the cheese in a cheesecloth and hang for 1 hour to completely drain all the liquid from it.
Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the lumps are
removed and the cheese is absolutely smooth. When this happens the cheese will begin to release
its fat and your hands will feel greasy. The success of your Rasgulla making effort depends on
how smooth you knead the cheese, so give it your best shot!
Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix thoroughly.
Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without covering
the pressure cooker). Make sure the cooker is large enough to accomodate the finished Rasgullas,
as they will expand to double their size while cooking in the syrup!
While the sugar syrup boils, divide the dough into small marble-sized balls and roll between your
palms till smooth.
Gently add the balls to the sugar syrup and cover the pressure cooker. Add the cooker lid and
wait for the first whistle. Once the first whistle blows, wait another 8-10 minutes and then
turn off the fire. Release the steam from the pressure cooker and allow the Rasgullas to cool
completely before touching them. They will have expanded to almost double their original
size and will be delicate when hot.
When cool, pour the rose water or saffron syrup (made by soaking the saffron strands in a
little warm water) on the Rasgullas and chill for a few hours before serving.
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