My excitement is high, as this is my first recipe post and that too on my own blog. I feel like a new mom. Just want to celebrate. In India, every special occasion serves sweets. So, on this special day of my BLOG-WARMING(I think I coined this word) I am offering you a delicious, mouthwatering and spongy mithai......................a recipe , ofcourse, mercilessly tempting you to make your own.
Rasgullas, they say, were born in Orissa and then gradually made it's way into west Bengal. The Bengalis may want to hurl something at me right now, because they believe otherwise. Let us not be a part of that arguement...............I maintain a neutral stand and right now, let's just celebrate and enjoy this delightful treat.
By the way...........this recipe is not as hard as it looks. This took me hardly 25 minutes. Trust me. If I can, you can too.
This snap is participating in the click contest for feb 2009
- 4 cups whole milk
- 2 tbspns of lemon juice
- 1-1/2 cups sugar
- 4-1/2 cups water
- 1/2 tspn cardamom powder
- 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.
- When the milk solids separate from the whey, turn off the heat and drain using a strainer lined with cheesecloth.The milk solids left on the cloth is called paneer.
- Rinse the paneer under cold water, and squeeze well.(This process takes out the lemon flavor from the paneer)
- Squeeze out all the water from the paneer. (To check if the paneer has reached the right consistency, take a little piece of paneer on your palm and rub with your thumb for 30-40 secs. After rubbing the paneer , you should be able to make a firm but smooth ball off it. If you cannot form balls, it means you will have to squeeze out more water from the paneer)
- Once the paneer is drained, put it in the food processor and run it for about 15-20 secs. ( you will notice the paneer will first crumble and break into small pieces in the processor and then it slowly forms one big lump just like chapathi dough)
- As an alternative to using the food processor, you can knead the paneer with your hands. Place paneer on a dry, clean surface and knead it for 9-10 minutes until it comes to a smooth and pliable dough consistency. This takes a longer time. That's why I use the mixie. Knead the paneer well as you would do with chappati dough ( if the paneer is too crumbly, add a 1/8 teaspoon of water.)
Directions: (for rasgullas)
- Divide the dough into 12-14 equal parts and roll them into round balls or pat them into flat discs(like I have done) with the palms of your hands. ( the balls/discs should be smooth and they should not have cracks, otherwise they will break when they are cooked.)
- Combine sugar, water and cardamom in a pressure cooker on medium high heat and bring to a boil.
- When the sugar dissolves, add the paneer balls and close the pressure cooker.(Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will double in size while cooking and soaking in the syrup)
- Turn the stove heat to high.
- If you have made paneer balls then after one whistle, reduce heat to low and cook for about 2 additional minutes. Then turn off heat. If you have made paneer discs, then after one whistle, turn off heat (wait atleast 7-8 mins. and let the pressure be released completely before you open the pressure cooker.)
- When the rasgullas are done they will be spongy. (There will be alot of dilute syrup left in the pan) Don't worry. Transfer only the rasgullas, carefully, to another dish. Then put the syrup, left in the pan, on low-heat and simmer it for 10-15 mins till you get a thicker syrup. Then return the rasgullas to this syrup and refrigerate it.
- Serve Rasgullas chilled.
Luv 'n' Luc'