Rasgulla

Ingredients

Milk‐ 4 cups (Note: Use whole milk)
Lemon juice disssolved in water‐ 2 tablespoon lemon juice dissolved in 1 tablespoon of water
All purpose flour‐ 1 tablespoon

For the sugar syrup
• Sugar‐ 1 1/2 cup
• Water‐ 4 cups
• Cardamom powder‐ 1/4 teaspoon


Directions

Heat milk in a pan and bring it to boil for about 8‐10 minutes.
When it starts boiling, add lemon juice and wait for the milk to curdle completely.
Remove from the heat and let it cool for about 3‐5 minutes.
Pour over a thin muslin/cotton cloth and tie it with a tight knot. On straining this milk, the curd is
obtained is called “paneer.” Wash paneer well using muslin cloth under cold running water to remove
lemon juice flavor. Knead paneer for about 5‐7 minutes to make a smooth dough. Add flour and knead again for few minutes. Make small balls of about 1 inch in size (8‐10) of the dough and keep aside.

Next make sugar syrup. Mix sugar, water, and cardamom powder in a saucepan and bring it to boil.
Add paneer balls to the hot syrup on a medium heat and cook for about 15‐20 minutes with lid partially
covered. Transfer into a serving dish. Refrigerate and serve chilled. Rasgulla is a popular sweet dish made
from cottage cheese.

Tips:
Rasgulla should always be cooked on a high flame. The soginess of the rasgulla depends on how well you
knead the paneer. The more you knead, the more spongy the rasgullas. While cooking, they should
double their size. The cooking time of the rasgullas will vary depending on their size.


Country:
India


Notes and Instructions