Rasgullas Reciepe :)
Ingredients :
| Milk | 1 Litre |
| Lemon juice | 3 tblsp |
| Ice cubes | 12 nos |
| Water | 3 & 1/2cups |
| Elachi powder/full | 1 pinch/2Nos |
| Sugar | 2 cups |
| Nuts for garnishing | Pista/badam (if required) |
Method:
- Heat the milk in a container,when it start to boil,sim the flame, add the lemon juice and stir well.
- Continue heating until the water clearly separates and the milk turns into small lumps. Put off the flame.
- Add the Ice cubes and mix well. ice cubes are added to stop the curdling at that instant. It prevents the paneer to become hard and helps for soft texture.
- Take a metal strainer, cover it with a cotton cloth(I use dupatta). Pour the curdled milk in it.
- Wash it well in the running water/place the strainer over another vessel and wash the curdled milk with stored water to remove the lemon smell and sourness.
- Then squeeze the excess water gently see to that the paneer has not much water in it.When touched by dry hands it should be like chapathi dough and hang it for 30 minutes in dried cotton . see to that the paneer look like a dough.
- After 1/2 hour,transfer the paneer in a bowl.It will be now more like a crumble look wise.
- Now knead this for 7-10 minutes gently to make it like a soft and smooth dough.
- Make smooth equal sized small balls (Small Lemon size). I made some 17 balls,you can adjust the number according to the size you want it to be.
- Apparently take the sugar,elachi powder and water in a pressure cooker and boil it.
- After the sugar gets dissolved completely and the syrup starts to boil , now add the balls made carefully one by one.
- Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle,simmer more(low flame) and keep for another 4-5 minutes.
- Put off the flame and let the pressure gets released by itself,then open the lid to see the rasgullas – by now it would have doubled in size.
- Cool down and then refrigerate and serve chill !
