Rasgulla

Fig 1 Fig 2



Fig 3 Fig 4


Fig 5

Ingredients:

Milk ( Fate content)	3 Cups
Lemon	1
Sugar	1 Cup
Water	3 Cups
Rose Water	Few Drops

Procedure:

1. Take the juice from the lemon and keep it aside.

2. Boil the milk in a heavy bottomed or non stick pan.

3. As the milk reaches boiling point, add the lemon juice and then stir the milk slowly till the paneer separates from the water as in Fig 1.

4. Now drain the water from the paneer using a cloth as in Fig 2.

5. Then wash the paneer thoroughly with running water to take out the smell of the lemon juice.

6. Squeeze the cloth to remove excess water from the paneer.

7. Take small amount of paneer and place it on the smooth surface and then rub it with your palm as in Fig 3.

8. After rubbing all the paneer, mix all the rubbed panner and make it like dough .

9. Divide the paneer into amla size balls and keep it aside Fig 4.

10. Mix the sugar and water in a heavy bottomed pan.

11 Bring the flame to simmer when sugar dissolves into the water completely. You can add rosewater to this syrup to sweeten its aroma.

12. Then add the panner balls one by one and close the lid of the pan as in Fig 5.

13. Cook it for 15 – 20 mins till you get puffed paneer dumplings.

14. Allow it to cool. Your Rasgulla is ready to be served.

Serve it after chill.

I have tried this from Priya's Easy n Tasty Recipes.She has wonderful blog. I took the idea of adding rose water to enhance the aroma of the Syrup.

I have link this post to the following events:

1. Celebrate Sweets - Bengali sweets by PJ and Nivedita.

2. Diwali Sweets n Snacks by Lavi.

3. CMT - Mithai by Mina Joshi and Jagruthi.
4. Tried and Tasted by PJ.