Spongy and delicate cheese balls. An Indian dessert that's popular for all the right reasons.
Prep Time 10minutes
Cook Time 20minutes
Author Muna Kenny
For the paneer:
4cupswhole cream milk
2 ½tablespoonslemon juice or white vinegar
For the syrup:
Making the paneer:
In a medium saucepan, bring milk to a boil, stirring occasionally so the milk doesn't burn or stick to the bottom of the saucepan.
Mix the lemon juice with water.
When the milk comes to a boil, add the lemon water mixture and stir gently until the whey clears and the milk totally curdles.
Pour the curdled milk, in a muslin cloth. Pour cold water on the curdled milk to get rid of lemon's smell and taste.
Squeeze the muslin clothes taking out excess water. Either hang the muslin clothes for 30 minutes to get rid of extra water, or place the muslin cloth in a plate and place a heavy plate or object on top of it for 30 minutes.
The paneer is ready and should be crumbly in texture. Knead it until you get a texture of smooth dough. Knead for 7-10 minutes.
Make equal sized balls, remember that the rasgullas will double in size when cooked.
Making the syrup:
In a medium saucepan, add all the ingredients and let it boil for 3 minutes.
Reduce heat to medium and add the rasgullas carefully. Don't crowd the pan.
Cover and let cook for 15 minutes.
The rasgullas are ready now, but careful when taking them out, since they'll be very fluffy and soft and will scar easily. Later it will firm when refrigerated.
Place the rasgullas in a bowl, and pour enough syrup just to cover the rasgullas.
Let it cool completely then refrigerate, for at least 4 hours before serving. This will help the rasgullas to not only firm but absorb more syrup and flavor from cardamom.