Tuesday, September 7, 2010


Makes 20 rasgullas

Whole Milk - 1/2 gallon
lemon juice - 1/2 lemon or 1 lime juice or juice 1/4 cup white vinegar
Sugar - 1.5 cups
Water - 4 cups

Sieve the lemon juice so that it has no solid particles. Mix it with half cup of 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. When the curd starts separating from the whey, turn off the heat.

Once the milk fat has separated from the whey, drain the whey using a strainer lined with cheesecloth or handkerchief.

Wrap the cheese in the cloth, and rinse under cold water for atleast 3 minutes, and squeeze well.

Once it is drained, place on a dry, clean plate and knead the paneer by dragging the palm of your hand hard for atleast 20 minutes until the paneer almost rolls into smooth soft dough.

Divide the dough into 20 equal parts and roll them into smooth balls.

Mix the sugar and water in a pressure cooker/rice cooker on medium high heat and bring to a boil.

Add the paneer balls and close the cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes or around 20 minutes in rice cooker.

Let the rasgullas cool in the cooker and soak them in the syrup for atleast another 30 minutes.

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