Rasagulla

Category: Indian Sweet
Preparation Time: 20 mins + 30 mins waiting time
Cooking Time: 20 mins
Servings: 20 mini rasagullas

Ingredients:

• Milk - 2.5 cups (1 cup=250ml)
• Curd - 3-4 Tbsp
• Water - 1 3/4 cup
• Sugar - 3/4 cup
• Cardamon Seeds - 1/4 Tsp
• Ice cold water / cubes - 1/4 cup

 

Soft and Sweet.......

Method:

1. Boil the milk and once it started boiling, reduce the flame to medium and add 2 tblsp of curd. Stir continuously for two minutes and add the remaining curd, stir well until the whey separates completely
2. Switch off once the whey water becomes clear and milk solids get separated. At this stage add ice cubes or cold water (This step is to stop further cooking of paneer which otherwise makes it bit hard) 
3. Place a muslin cloth over a wide bowl and pour the curdled milk over it to filter the whey water from the milk solids. Whey water can be used for chapathi dough.
4. Squeeze the excess water and hang it for 30 minutes undisturbed
5. After 30 minutes, knead the crumbled paneer for 10-12 minutes to form a smooth pilable dough, make them into smooth small balls (I make mini balls which come around 20) and keep it aside.
6. Heat water in a wide vessel, add the sugar and cardamon seeds, stir well and bring to boil. When it started boiling, reduce the flame and drop in the paneer balls one by one into the syrup
7. After 3-4 minutes, raise the flame to medium and close with lid. Cook for 10-12 mins opening the lid every 4 minutes and at the end of 10 minutes, the balls would be doubled in size. 
8. Switch off the flame and cool completely and serve chilled.