Rasgulla - (steamed cheese (paneer) balls in sugar syrup)

This recipe was in our end of year pre-school booklet:) Yummo....can't wait to make them:)


One litre milk
250 grams sugar
One tablespoon flour
One teaspoon rose water
One tablespoon of lime/lemon juice

Boil Milk and when it boils reduce heat and add the lime juice.The milk will start curdling and the whey will separate. Let the milk stand for a few minutes. Then strain the mixture separate the  solid from the liquid with a cheese cloth. The solid is normally called the paneer(indian cottage cheese).

Hang the paneer in a place so by gravity all the water drains from it. This will take half to one hour.Then take it  squeeze any excess water remaining in it.Then place a heavy weight on it and let it rest for one hour.This ensures that the paneer is dry. Tjis will be in the consistency of wet bread crumbs when you handle it.

Transfer it to a container and knead softly with your palms. Then add the flour and continue to knead gently for a few minutes. Then make small round balls.You can make around 20 to 25 balls with the mixture.Keep it aside.

Place the sugar in a pressure cooker and add 3 cups of water and dissolve it.Wait for it to boil.When the syrup is boiling add the prepared paneer balls into it and also the rose water.Close the pressure cooker and steam it on a medium pressure for 5 to 7 minutes. Let it rest and open it. When it cools leave it in the refrigerator overnight and Yummy you will have tasty healthy rasgullas for the next day.

It can be had immediately after cooking  but will taste better if it soaks in the sugar syrup .This can be kept in the refrigerator for a week and Charu loves it.

PS.

For a different flavor instead of the rose water you can add powdered cardamom or vanilla essence

Food colouring can be added to the dough to make different coloured rasagullas

If you don’t have a pressure cooker you can use a container make the syrup and put in the balls and boil it on a low flame /reduced heat for around 15 to 30 minutes. The balls usually double up in size when you boil them.