Indian Delight (Rasgulla)
Baking and Desserts • Indian
Description
Indian Delight (Rasgulla)
Ingredients
- Milk 0 qt
- Meyer Lemon Juice 2½ tablespoons
- Sugar 5 oz
- Water 10 fl oz
Step-by-Step Guide
Step 1
First, we need to make paneer, which is often referred to as curds, although it is not exactly the same. Boil 1 liter of milk in a pot.
Step 2
While stirring constantly, slowly add 2–3 tablespoons of lemon juice to the milk. After a minute or two, the curds will separate from the whey.
Step 3
Strain it through cheesecloth, rinse with warm water, tie the cheesecloth, and squeeze out the excess water. This is your paneer.
Step 4
Crumble the curds on a work surface.
Step 5
Now start kneading it thoroughly until it becomes completely smooth.
Step 6
Roll small balls by hand, about the size of a walnut or slightly smaller. The balls should be smooth, round, and without cracks. Now let's prepare the sugar syrup.
Step 7
Pour one-third of a liter of water into a clean pot and add 150 grams of sugar.
Step 8
Stirring constantly, bring the syrup to a boil. Let it boil for about five minutes.
Step 9
Drop the balls into the boiling syrup. Leave some space between them, as they will expand in size by about 2–3 times. Cover them with a lid and 'cook' for 10–15 minutes.
Step 10
Now place this pot in cold water, cover with a lid, and leave it for about a day. During this time, the balls will soak up the syrup, and you will have wonderful rasgullas.
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