May 9, 2011

Rasgulla ...:)--

it's name is enough ,for my mouth  to get watered up with juices...Rasgulla  or Rossogulla is Bengali sweet and made of  paneer or cheese made out of milk, it's sweet and spongy...and served chilled.
I'm not very fond of sweets but if it's homemade n fresh everyone would like it...and i can also adjust to my taste....this is the first time i made it  !! and i'm happy with the result though i had to kneed it for thats.. was like a happy ending in most of the Bollywood movies....:):)
So , thats why i want to share it with people having sweet tooth.. n enjoy making food at home...

For chenna/paneer

6 cups milk (I used 2% milk)
1-2 tbl spoons lemon juice or white vinegar
all purpose flour  or maida for dusting
For syrup:
1 cup sugar
2 and 1/2 cups water
1/4 tea spoon cardamom powder
  1. Heat milk in a heavy bottomed pan. When it is hot, add the lemon juice or vinegar. Mix with a spoon and cook for a few minutes till the milk separates.
  2. Sieve it through a clean cloth.
  3. Tie the cloth in a pouch and squeeze it to remove any extra water.
  4. Hang the cloth for about 30mins allowing all the water to fall down. Now the paneer/chenna is ready.
  5. Take it on a plate and knead it very well to remove any chunks. This is very important to get good quality one.
  6. Now make small balls , when they are cooked, they increase in volume, so don’t make them too big. It is quite difficult to make these as they break very easily. So apply a bit of pressure n dust some maida  to hold them together , dont add too much that will harden the rasgulla . Try to give them as smooth surface as possible.
  7. In a pressure cooker, boil sugar and water. When the sugar is dissolved and syrup comes to boil, slowly add the balls.
    Now, bring down the heat to medium and close the lid for 2-3whistles and switch off the flame
  8. Let it cook by its own , then take out mix cardamom powder and serve chill .I also mixed chopped almonds..u can add if u like it...ENJOY!!

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