| Prep time 2 min | Cooking time 30 min |
| Cousine / Course Indian Sweets | Servings 20 |
Ingredients
- दूध | Milk – 1.5 ltr
- लम्बु / नींबू / Lime juice – 2 tbsp
- साखर / शक्कर / Sugar – 1.5 cup
- मैदा / Maida flour – 1tsp
- Rose Syrup – 1tsp
- इलायची / Cardamom – 3
Preparation
- Bring milk to boil on medium heat, stir regularly to avoid sticking at bottom
- Once milk boils, add lemon juice and stir well
- Milk will start to curdle, continue to cook for 1-2 min, you will see water and milk solids separates completely. Turn off the heat
- Drain curdled milk using cheese / muslin cloth, you will be left with paneer / chenna
- Rinse the paneer with cold water, that will help with washing out lemon sourness and cooling paneer
- Collect all the edges of cloth together and squeeze out excess water from paneer
- Set aside for 25-30 min, to drain any leftover water
- Take the Paneer out on flat surface, the paneer would look scrambled and lumpy
- Rub the paneer for 5-6 min throughly
- Add 1 tsp maida to paneer, mix and rub paneer for additional 5-6 min, you will have soft and smooth paneer dough
- Divide paneer in two parts 3/4 and 1/4
- Take the large portion, roll and cut in to 1 inch pieces
- Add 1 tsp of rose syrup to small portion of paneer, mix and rub well, the paneer will be turn pink in color, roll the dough and cut in to half inch pieces
- Take 1 pink piece, make smooth round by rubbing in your palms, wrap it with white layer of paneer and cover pink round completely, make smooth round.
- Repeat step 14 for all pieces
- Add sugar and 6 cup water in a pot. Mix well and bring to boil on high heat
- Drop rasgulla rounds in boiling sugar water, cover and cook for 5 min
- After 5 min, turn rasgullas gently with spatula, cover again and cook for another 5 min on medium heat
- Again after 5 min, turn down the heat to low and cook for another 6 min,
- Turn off the heat, remove lead and let it cool completely
- Yummy Rosegullas are ready
Tips
- Squeeze excess water from paneer, helps with holding the round shape of rasgullas
- Make sugar water while you are working on rasgullas, so that rasgullas won’t dry and crack during cooking
- Apply little pressure to make smooth rounds, to prevent cracking and breaking during cooking
How to serve
- Refrigerate 7-8 hours before serving
- Garnish with rose petal, kesar
Tasty Jevan 