Rasgulla
15 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 litre whole milk
- 3 tablespoons lemon juice
- 1 teaspoon cornflour
- 1 cup sugar
- 4 cups water
Method
- Heat milk in a heavy bottom pan.
- Once the milk comes to a boil, switch off the flame and add 1/2 cup of water to bring down the temperature a bit.
- Add lemon juice till the milk curdles.
- Drain the curdled milk using a muslin cloth. You are now left with what is known as "chena" or "paneer".
- Squeeze the muslin cloth to remove all the water from the chena.
- Take the chena in a plate and add cornflour to it.
- Mash the chena with your hands for 10 minutes to make it soft and smooth. This is an important step to make sure that the rasgullas are soft.
- Make small balls from the chena after the mashing is done.
- Meanwhile in a pan mix the sugar and water and let it boil at high temperature.
- Put the rasgulla balls in the boiling sugar syrup.
- Cook the rasgullas in sugar syrup for 18-20 minutes on high flame.
- Refrigerate the rasgullas with the syrup and serve chilled.