17
Dec 2018
Rasgulla Recipe
Rasgulla Recipe in pressure cooker
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 12 rasgulla
Ingredients
1 liter Full Cream Milk
2 tablespoons Lemon Juice
1½ cups Sugar (little less or more, as per your taste
4 cups Water
2-3 Green Cardamom
How to make Paneer for Rasgulla
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Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, make sure not to burn milk. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating, turn off the flam.
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Once the milk fat has separated drain it using a strainer line with cloth. Wrap the curd in cloth, and rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
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To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
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To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
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Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
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Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.
Making Rasgulla:
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Divide the dough into 12 equal parts and roll them into smooth balls. To make the balls apply some pressure at the first and then release when forming the balls.
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Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
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Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
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Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
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Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
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Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
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Serve the Rasgullas chilled.
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