Rasgulla And/Or Rasmalai (An Indian Dessert)
- 1 quart milk
- 3 tablespoons lemon juice
- 3 12 cups water
- 1 cup sugar
- 1 pinch cardamom powder
- 1 cup sugar syrup (from the rasgullas)
- 3 cups milk
- 12 teaspoon cardamom, pwd
- 2 tablespoons pistachios, sliced
- 2 pinches saffron, mixed few tbsp milk
- FOR RASGULLA:.
- Take a heavy bottomed vessel and boil milk.
- Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate.
- The whey will become clear which is an indication that the milk has curdled completely.
- Immediately add about 10-12 ice cubes and turn off flame.
- Leave aside for 3-4 minutes.
- Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth.
- Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice.
- Tie the ends and hang it at a height and allow the whey from the chenna to drain completely.
- Leave aside for 30 minutes.
- Remove the chenna onto a wide plate.
- Now knead it gently for 7 minutes till there is no trace of moisture and is absolutely soft on touch.
- This is a very crucial step in the process of rasgulla making.
- While you are kneading the chenna, prepare the sugar syrup.
- Place a pressure cooker on the stove and add water and sugar and allow the sugar to dissolve.
- Bring it to a rolling boil.
- Add a pinch of cardamom pwd.
- While the sugar syrup is cooking, make small smooth balls of the kneaded chenna.
- Ensure there are no cracks on the balls.
- Slowly add the chenna balls to the boiling sugar syrup.
- Place lid and pressure cook upto 1 whistle and continue to cook for another 4 minutes.
- Turn off heat.
- Once the pressure is off, remove the lid.
- The balls will double in size and become light and springy on touch.
- If you feel that the balls are not cooked yet, place lid and cook for another 5 minutes without the whistle at medium heat.
- Remove onto a serving dish, bring to room temp, refrigerate and serve chilled along with sugar syrup at room temp OR proceed to prepare rasmalai.
- FOR RASMALAI:.
- Take a heavy bottomed vessel and add milk.
- Bring to a boil.
- Reduce to medium flame and go on stirring on a constant basis for a good 30 minutes.
- Add the sugar syrup and continue to cook for another 20 minutes.
- Add the cardamom pwd, pistachios and saffron and combine.
- Boil for another 5 minutes.
- While the milk-sugar mixture is boiling, work on the rasagullas.
- Gently squeeze the rasgullas with a flat ladle such that it forms a patty shape and the syrup is drained out.
- Add the flattened rasgullas into the thickened milk and cook on low flame for 5 minutes.
- They will absorb the sweet syrup and Rasmalai is ready.
- Turn off heat and cool.
- Refrigerate and serve chilled.
milk, lemon juice, water, sugar, cardamom powder, sugar syrup, milk, cardamom, pistachios, saffron
Taken from www.food.com/recipe/rasgulla-and-or-rasmalai-an-indian-dessert-484554 (may not work)