Rasgulla

Rasgulla 

Rasgulla

- this 3 ingredient dessert is always such a delight!!  Here is the recipe 👇🏼

Recipe: 

1)take 440 gms paneer (makes 24 pieces) and knead it using your palm, it will be difficult to work with for the initial 5-7 minutes but slowly it will come together, continue kneading.. This is the most important step and will take at least 15-20 minutes to get the dough right. As you knead beyond 10 minutes or so paneer starts to release a little of its oils slowly and the dough starts to become more workable.. At the end of 20 minutes you will have a smoothe dough. 

2) add half a spoon arrowroot powder or corn starch whatever is available (I used corn starch) and knead into the dough and work it well. Make 24 equal sized smoothe balls 

3) in a deep wide pot which has a lid (preferably glass lid) bring 4 cups sugar and 8 cups water to boil, add 2 spoons of milk to remove sugar impurities (impurities will float on top, just skim it off with a ladle) 

4) to this bubbling sugar water add the dough balls (I add 12 at a time) close the lid and let the rasgullas expand. They double up in size and need a lot of room in the pot. I use a glass lid so I can watch them double up!  They usually take 8-12 minutes depending on their size and other factors. When you see they have doubled in size pick one in a spoon and drop in a glass of water, if it sinks it's done ...if it floats it needs more time. 

5) repeat with the second batch..i simple transfer half the sugar water and rasgullas into a bowl throw in 4 ice cubes to cool it down and proceed with the second batch. 

6) once rasgullas come out of boil please refridgerate overnight or at least for 7 hours before you serve , can garnish with saffron or pista 😃

Rasgulla