Bengali Rasgulla

Servings: 12 rasgullas

Prep Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

• 1 litre whole milk
• 1 tsp all purpose flour( for binding)
• 3/4 of medium size lemon(Alternatively 3/4 tbsp malt vinegar)
• 2 cups sugar
• 2 cups water
• Pressure cooker

Step 1: Paneer(cheese)

1. Boil the milk in a heavy bottom pan over medium heat and stir it so that milk does not burn.
2. When milk comes to boil add the lemon juice or vinegar gradually and stir the milk.
3. Add bit more of lime juice or vinegar if needed untill curd is separated from the whay completely.
4. Turn off the heat and strain the curd in a strainer using a clean muslin cloth. Put the curd under cold running water to remove the sourness and smell of lemon/vinegar.
5. Now wrap the curd in the muslin cloth and squeeze out all the excess water.
6. Place the paneer on a dry clean plate and add one teaspoon all purpose flour. Flour helps binding the balls.
7. Now knead paneer for about 4 to 5 minute until paneer is rolls into smooth and soft dough.
8. Divide the dough into ten balls and cover using a cling film and keep aside for 10/15 minutes.
9. By the time balls rest, lets start making the syrup for rasgulls.

Step 2: Rasgullas

1. Mix 2 cups of sugar and one cup of water in a pressure cooker and bring it to boil on a medium heat. As soon as boil comes, add the paneer balls and lower the heat one point down and put the pressure cooker lid. About 10-12 minutes you should get the first whistle.
2. Take the pressure cooker out from the heat once first whistle comes and pour cold water( put it in a sink under running cold water) get the pressure out.
3. Rasgullas expand almost double size one cooked in the sugar syrup.
4. Remove the rasgullas from syrup and add other one cup sugar in the remaining syrup and add back the rasgullas in to the pressure cooker and finally remove the rasgulls with the syrup into a serving bowl.

Note: I have added 1 cup sugar in second phase. This is optional if you need very sweet. Elese escape.

If rasgullas do not become spongy them cook for few more minutes.