Ras Gulla Indian Cheese Balls In Sugar Syrup Recipes

RASGULLA AND/OR RASMALAI (AN INDIAN DESSERT)

Steps:

• FOR RASGULLA:.
• Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 minutes.
• Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 30 minutes.
• Remove the chenna onto a wide plate. Now knead it gently for 7 minutes till there is no trace of moisture and is absolutely soft on touch. This is a very crucial step in the process of rasgulla making.
• While you are kneading the chenna, prepare the sugar syrup. Place a pressure cooker on the stove and add water and sugar and allow the sugar to dissolve. Bring it to a rolling boil. Add a pinch of cardamom pwd.
• While the sugar syrup is cooking, make small smooth balls of the kneaded chenna. Ensure there are no cracks on the balls. Slowly add the chenna balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and continue to cook for another 4 minutes.
• Turn off heat. Once the pressure is off, remove the lid. The balls will double in size and become light and springy on touch. If you feel that the balls are not cooked yet, place lid and cook for another 5 minutes without the whistle at medium heat.
• Remove onto a serving dish, bring to room temp, refrigerate and serve chilled along with sugar syrup at room temp OR proceed to prepare rasmalai.
• FOR RASMALAI:.
• Take a heavy bottomed vessel and add milk. Bring to a boil. Reduce to medium flame and go on stirring on a constant basis for a good 30 minutes.
• Add the sugar syrup and continue to cook for another 20 minutes. Add the cardamom pwd, pistachios and saffron and combine. Boil for another 5 minutes.
• While the milk-sugar mixture is boiling, work on the rasagullas. Gently squeeze the rasgullas with a flat ladle such that it forms a patty shape and the syrup is drained out.
• Add the flattened rasgullas into the thickened milk and cook on low flame for 5 minutes. They will absorb the sweet syrup and Rasmalai is ready. Turn off heat and cool.
• Refrigerate and serve chilled.

RAS GULLA (INDIAN CHEESE BALLS IN SUGAR SYRUP )

Steps:

• Bring milk to boil and add salt. Remove from heat and add yogurt into it. Stir gently until all the milk curdles. Strain the curdled milk in a thin muslin cloth. Squeeze gently until all the liquid is gone. You now have paneer.
• Put the paneer in a large bowl and knead with the palms of your hand until it becomes smooth and soft.
• Add the flour and bicarbonate of soda and knead a few more minutes. Roll and shape into small balls, the size of a ping-pong ball.
• Dissolve the sugar in the water over gentle heat. Set aside half the syrup.
• Bring the other half to boil and gently slip in the balls of paneer. Simmer for 10 minutes and then raise the heat, adding a little water to thin the syrup if necessary. The rasgullas are done when the float to the surface.
• Drain and put them in the syrup that was set aside.
• Sprinkle with rose water.
• Serve cold.

BENGALI RASGULLA, BANGALI SWEET

Steps:

• Mix lemon juice in half cup of hot water and keep aside.
• Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making 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 from the whey, turn off the heat.
• Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth. Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
• 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.
• 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.
• 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.
• 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.
• 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.
• Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
• 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.
• 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.
• Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
• Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
• Serve the Rasgullas chilled.