Rasamarula Recipes

RASGULLAS

Steps:

• Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.
• Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
• Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
• Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
• Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.

RASGULLA RECIPE | BENGALI ROSOGULLA | HOW TO MAKE SPONGE RASGULLA

Steps:

• firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.
• once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.
• stir until the milk curdles keeping the flame on low to medium.
• do not boil further once water separates completely.
• drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
• squeeze off the water completely. be careful as the curdled milk will be very hot.
• rinse off the curdled milk with fresh water to remove sourness from lemon juice.
• squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
• hang for 1 hour making sure the water is drained completely, yet remain the moisture.
• after 1 hour, start to mash the paneer for 5 minutes.
• mash the paneer till it turns out smooth texture without any grains of paneer.
• now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying.
• in a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.
• stir and dissolve the sugar completely.
• now boil the water for 5 minutes.
• drop in rolled paneer balls one by one into boiling sugar water.
• cover and boil for 10 minutes or until rasgulla doubles in size.
• now drop into ice-cold water immediately, to prevent from shrinking in size.
• once cooled completely, take into a serving bowl and pour in leftover sugar water.
• finally, enjoy rasgulla chilled or as it is.