Preparation Time : 20 minutes
Cooking Time : 5 minutes
Serving : 5-6 members
Description
Rasgullas or rasagullas . I am still not sure about how to spell or pronounce the word right but have been eating it from my childhood days . Those days dad used to go to Bombay , Surath and Calcutta very often related to his business . On his return , he always used to get us things and sweets from those places and if it was Calcutta we always got tins of rasgullas . Not having tin openers at home then . A big struggle would go on to break the tin . Myself and my brother would wait impatiently gazing on when we would get our share of this divine white ball . Once the tin is open each one is served with one ball each and the rest is stored in the refrigerator . Only after this tin is over the next is opened . ( dad used get 3 tins always and that was standard ) through out the day and night what ever I do let it be playing , watching the telly to studying or anything my mind would always spark every now and then with this mighty sugar syrup drunk white wonder ball . The second spark hits my mind , I am there in front of the open refrigerator with a rasgulla in my mouth . Not wanting to finish of eating it soon . I used to suck the sugar syrup first and then keep chewing the rest for quite some time . I was a very wired little crazy creature . Never did I think I will end up making this at home but a recipe shared by aara sheik in home chefs guild ( a foodie group I am a member of in Facebook ) was so easy to follow and I wanted to try it out then and there . Last night when I got a call from Asiya Omer ( a food blogger , a liker of sauté , fry n bake and the second prize winner of the completion that was held in our page ) that she might come over to my place to catch up . I wanted to make some home made goodies for her and the only ingredient at home was milk ( no eggs , so could not bake a cake ) and immediately the first thing that came to my mind was aara sheiks easy fluffy rasgullas . Made them and did serve it to Asiya Omer . Well I am back to square one with the spark in mind and moments of nigella lawsons way of sneaking towards the refrigerator and adding more calories into me .
Ingredients
Ingredients | Quantity |
|---|---|
| Full cream milk | 1 litter |
| Lime juice | 3 tablespoons |
| Sugar | 2 cups |
| Water | 4 cups |
Ice cubes
Method
- Boil milk and when it just reaches boiling point add lime juice . When the milk curdles add in ice cubes . This will help the paneer to stay soft . Wash the paneer in water and strain in a muslin cloth .
- Wrap it loosely , press and knead for 7 minutes with the cloth on . Remove from cloth . Roll into small balls and set aside . Make sure there are no cracks it’s very important .
- Add water and sugar in a pressure cooker and bring to boil . Once it’s boiling add rasagulla balls into it . Close the pressure cooker lid , place the weight and pressure cook for one whistle and 5 minutes more on medium flame .
- Take away from flame and let the pressure release on its own . Open lid to find puffed up rasagullas . Cool to room temperature and enjoy .
Notes
- No need to make sugar syrup just dissolve the sugar before pressure cooking the rasagullas .
- Make sure there are no cracks when you roll the rasagullas .
