Rasgulla

By shobhapink

Rasgulla is a very popular Indian dessert... Rasgulla is a syrupy, soft, spongy, sweet is loved by all.

Ingredients

• !/2 liter milk
• 1/2 tbsp lemon juice
• 2 cups water
• 3/4 cup sugar
• 1/2 tbsp cardamom powder or rose water
• 3-4 pistachios finely chopped for garnishing

Preparation

Step 1

1. In a heavy bottom pan boil the milk.

2. When milk starts boiling, add lemon juice gradually, keep stirring
gently till whey water clears & milk curdles completely.

3. Now drain whey water using a strainer or muslin cloth.

4. Gather muslin cloth from the sides, rinse it under cold water & squeeze
well. This process will remove the sourness of lemon from chhena/paneer.

5. Squeeze excess water from the paneer, hang it aside for half an hour
without disturbing it.

6. Take out the paneer in a bowl, it would be crumbly in texture. Knead it
well for 4-5 mins or till paneer is smooth & free of lumps.

7. Divide the paneer into equal portions, make small smooth ball of each
portion.

8. To prepare sugar syrup, heat water in a wide bottomed pan, add sugar,
cardamom powder/rose water & keep stirring till sugar dissolves
completely.

9. When sugar syrup starts boiling, put paneer balls into it gently, let it
boil for 7-8 mins.

10. Switch off the heat, keep rasgullas in the sugar syrup for 10-12 mins.
Rasgullas will be double in volume while cooking in the syrup.

11. Refrigerate the rasgullas, garnish with chopped pistachios & serve.