I have had rasgulla only two or three times as rasgullas,otherwise I often buy Haldiram’s rasgulla tin and make Rasmalai. But when I always heard through Jeyashri about the recipe,I wanted her to post,but now I got curious and tried myself my hand and today very morning I called her and took the recipe and just tried it out. The result was awesome… I am not a big fan of rasgullas, but sure I can make this to the sinful Rasmalai which is our family favourite! I also referred Sailu’s Kitchen rasgulla recipe. Hope this post will help some of you as Diwali is nearing …
Rasgulla recipeRaks kitchen Indian Dessert
Prep Time: 20 mins | Cook time: 25 mins | Makes: 20 Rasgullas
|Milk(full cream)||1 Litre|
|Lemon juice||3 tblsp|
|Elachi powder||1 pinch|
|Ice cubes||12 nos|
|Nuts (optional)||For garnish|
- Heat the milk,when it start to boil,simmer the flame, add the lemon juice and stir properly.
- Heat further until the whey water clearly separates. Put off the flame.
- Add the Ice cubes and mix well. Updated : ice cubes are added to stop the curdling at that instant. It prevents the chenna to become hard and helps for soft texture.
- Take a metal strainer,lined with a cheese cloth/muslin cloth(I used my dupatta). Pour the curdled milk in it.
- Wash it well in the running water under the tap to remove the lemon smell and sourness.
- Then squeeze the excess water gently and hang it for 30 minutes. I just squeezed the excess water now and then very gently as my dupatta dint drain the water by itself. But its not a must if the cloth is proper.
- After 1/2 hour,take out the paneer in a bowl.I will be now more like a crumble look wise.
- Now knead this for 7-10 minutes gently to make it like a soft and smooth dough.
- Make smooth equal sized small balls. I made some 25 balls,you can adjust the number according to the size you decide to get.
- Apparently take the sugar,elachi powder and water in a pressure cooker and boil it.
- After the sugar gets dissolved completely and the syrup boils,add the balls made carefully one by one.
- Cover the pressure cooker and cook it till you get one whistle in low flame. After a whistle,simmer more and keep for another 5 minutes.
- Put off the flame and let the pressure gets released by itself,then open the lid to see the rasgullas – by now it would have doubled in size.
- Cool down and refrigerate and serve chilled!
Or enjoy it making the Rasmalai! So what you are going to make-Rasgulla or Rasmalai??