Rasagolla
Try this delicious exotic recipe that will open you up to new flavors.
Yield
80 servingsPrep
1 hrsCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ga |
milk
|
*
|
| 1 | cup |
lemon juice
|
|
| 1 | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ga |
milk
|
*
|
| 237 | ml |
lemon juice
|
|
| 237 | ml |
sugar
|
|
Directions
Bring one gallon of milk to a boil. When boiling add one cup of either white vinegar or lemon juice. Turn the stove off. Milk should separate into whey and curd.
Pour into colander, leaving only the paneer/curd. Leave curd in strainer until cold and dry. This will take at least an hour (you can leave it overnight).
Place curd in food processor and process for one minute. It should be soft but not sticky.
Form small balls from the curd. Using vinegar usually results in about 80 to 100 rasagollas.
Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20 to 25 rasagollas in syrup. Turn off the heat to place the cover on the pressure cooker. Turn heat on high. When cooker begins to whistle wait for a couple of minutes, then turn it off.
When pressure cooker depressurizes, remove cover and repeat previous step with the rest of the rasagollas. Do not use the same sugar syrup more than once.
