Rasgulla

Rasgulla......white,soft,spongy, hard to resist Bengali dessert !!!

Ingredients

Paneer/cottage cheese 250 gms

Sugar 3/4 cup

Rosewater or elaichi powder

Method

Homemade paneer is preferred,crumble and knead the paneer to a smooth creamy dough.Make small roundels and cover with a moist cloth and keep aside.

For sugar syrup add 3cups of water to 3/4 cup sugar and bring to boil in a pan,after sugar dissolves completely let it boil for another 10 mins.

Now add paneer balls  to the sugar syrup( do shape the paneer once more in your palm  before dropping in sugar syrup so as to remove any cracks).

Boil paneer  in sugar syrup over a medium flame for 20 mins minimum with lid closed.check for water after 10 mins , if required add more water.Your rasgullas will cook in  sugar syrup and double in size.Remove from stove ,let it cool completely,add few drops of rosewater or elaichi powder ( 1 pinch) and refrigrate for 4-5 hrs.  Cooling the rasgulla  in Sugar syrup makes them  spongy.

Method to make paneer at home

Bring 1 litre of full cream milk to boil,add lemon juice / white vinegar 2- 3 tbsp or sufficient amount to split and curdle milk.strain the water and wash to remove lemon smell,let the paneer drain in a muslin cloth overnight.Paneer is ready to use.

Rasgulla soaking in rosewater flavoured sugar syrup

Homemade paneer

Rasgulla boiling in sugar syrup