Rasgulla (Rasa Gullah)

Rasgulla is quite simple to make in process, what makes it difficult is that it could fail easily. I have heard many people complain that they always started out planning to make Rasgulla, but it turned out to be something else…



Ingredients:

4 cups of whole milk
2 cups of sugar
4 cups of water
Fresh squeese Lemon juice 2 tablespoons

First boil the milk, stirring frequently to prevent burning or sticking, once it is broiling, stir in the two tablespoons of lemon juice and cook for another 2-3 minutes; in a few minutes, some small curds will float on top. Wait about five minutes, when the solids clump together and the remaining liquid will become a thin watery white (known as whey). The paneer or chenna is ready !!!
Strain the liquid through the cheesecloth, wash the curd with cold water to take out the lemon juice.

When the liquid is mostly drained out, twist the semi solid curd in the cheesecloth to squeeze out remaining liquid.It is very important to squeeze out as much liquid as possible, otherwise the Rasgulla will not form, and when it is pressure cook, it will breaks and not form a round shape.

when the liquid is being squeezed out, what is left is cottage cheese, now on a clean nonstick surface, knead the cheese for about 5-8 minutes until some oil form on the palm, this is extremely important to make sure the texture of the cheese is ready to form a round shape Rasgulla.

Divide the dough and roll them into smooth balls.
While working on the cheese, Mix sugar and water in a pressure cooker on medium high heat and bring to a boil.

Once the syrup is boiled, lightly lift the ball and drop it into the boiling syrup, remember the cheese ball will expand to double its size, so make sure to allow space for expansion.

Close the lid and cook for another 8 minutes after the first whistle.
After 8 munites, put the pressure cooker under cold running water, run cold water over the cooker for a while to release the pressure…

Chilled the Rasgulla in the fridge before serving..