Rasagulla recipe

Indian Recipe

Ingredients.

Milk(full cream)-1 Litre

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Lemon juice-3 tblsp

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Sugar-2 cups

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Water-3 &1/2cups

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Elachi powder-1 pinch

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Ice cubes-12 nos

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Nuts (optional)-For garnish

Preparation

1. Heat the milk,when it start to boil,simmer the flame, add the lemon juice and stir properly.
2. Heat further until the whey water clearly separates. Put off the flame.
3. Add  the Ice cubes and mix well. Updated : ice cubes are added to stop the curdling at that instant. It prevents the chenna to become hard and helps for soft texture.
4. Take a metal strainer,lined with a cheese cloth/muslin cloth(I used my dupatta). Pour the curdled milk in it.
5. Wash it well in the running water under the tap to remove the lemon smell and sourness.
6. Then squeeze the excess water gently and hang it for 30 minutes. I just squeezed the excess water now and then very gently as my dupatta dint drain the water by itself. But its not a must if the cloth is proper.
7. After 1/2 hour,take out the paneer in a bowl.I will be now more like a crumble look wise.
8. Now knead this for 7-10 minutes gently to make it like a soft and smooth dough
9. Make smooth equal sized small balls. I made some 25 balls,you can adjust the number according to the size you decide to get.Apparently take the sugar,elachi powder and water in a pressure cooker and boil it.
10. After the sugar gets dissolved completely and the syrup boils,add the balls made carefully one by one.
11. Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle,simmer more(low flame) and keep for another 5 minutes.
12. Put off the flame and let the pressure gets released by itself,then open the lid to see the rasgullas – by now it would have doubled in size. If you think the sugar syrup is too thin and not sweet enough, boil again in low flame until you get desired thickness of the syrup.
13. Make it cool and Refrigerate it.