Homemade Rasgullas – Day 6

Homemade Rasgullas


1 l full cream milk
1/4 tsp lemon juice
1 1/2 cup sugar 
How I made:

  • Boil milk in a heavy bottom pan. Keep stirring and ensure that it doesn’t burn.
  • As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat
  • The milk will start to separate. Drain out the whey using a muslin cloth.
  • Wrap the separated fat in a muslin cloth.
  • Rinse under cold water, and squeeze well to remove the citrus taste.Keep pressing the paneer by placing a heavy object to remove excess water from it.
  • Take a small piece of paneer on your palm and rub with your fingers. See if you are able to make a firm but smooth ball. This is the test for paneer.
  • In a pressure cooker heat sugar and water. Once the syrup starts boiling add the paneer balls and let it cook for 1-2 whistles.
  • The rasgullas will expand to double the size so ensure the cooker is large enough to contain them.
  • Serve them chilled although the sponginess reduce when the rasgullas are refrigerated.

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