Rasagulla (Food remake)

Tried and tasted by Nivedita

Hi All,

Bengali Sweets is my weakness since childhood. I had made a rule in my house for my aunts and uncles. If they are coming home they MUST come with a box of Bengali sweets. And no one missed it any time.My mother's sister and her husband used to bring 2 boxes for me. Till today my aunty brings the box for me! So sweet of her!

 When I was in UAE, I learnt making Ras Malai with eggs but never thought of making rasagullas at home. After coming back to India, I tried  2-3 times, but rasgullas became stonegullas!! The whole bowl I had to throw in the dustbin, and you know I hate wasting food.

But few days back, I was determined to learn it. Again hunting started for the recipe and AGAIN I landed up in Sailu's Kitchen. She is a darling with her wonderful recipes. 

So, here I am with Yummy bowl of Rasagullas, which were gulped in  by me and my daughter within 24 hours after I made!!!!

CLICK for original recipe. 

Ingredients:

For Paneer :

Milk - 1/2 litre

Lime Juice - 2 to 3 tbsp

Keep the milk to boil. Once the milk starts boiling, add lime juice and boil for few minutes. You will see the milk curdled. the milk and water becomes separate. Close the lid and keep for 5 minutes. Now strain the whey and discard it. Take the curdled milk in a steel sieve. Wash it with cold water for 2 times to remove the smell of lime. Transfer it into a muslin cloth. Tie it and hang it for half an hour. You can keep some wait on it, if you can not hang it. 

After half an hour, take the paneer and knead it nicely with the hands.

Paneer is ready.

Make small equal size ball with the panner as shown in the photo. Remember the balls becomes bigger in size once boiled. Take care there should not be crack in the balls.

Now for the Syrup ;

Sugar - 1 cup

Water - 3 cups

Cardamom Powder 

Keep the water and sugar in a thick bottomed vessel or cooker(the best option). Once the sugar is melted and the water starts boiling, Add the paneer balls slowly in it. Keep the heat on HIGH. Add cardamom powder. Cover the cooker lid and give one whistle. Off the heat. Allow it to cool by itself. Do not remove it before only.

If you feel they are not cooked, cook for few more minutes.

If you are using vessel, take care to cover the vessel with thick lid so that the steam should not be allowed outside.

Allow to cool and transfer into desired glass bowl and refrigerate before serving.

Sending it to Ruchika's event 

BSI-PANEER which is continuation from BSI

and

Priya's  Bookmarked Recipes - Every Tuesday Event.

Keep Smiling,