Thursday, August 21, 2014


Naram rasgulle
Who doesn't like the soft , spongy, balls of goodness that ooze out the sweet syrup! I just love them! I tried them many times and finally got a hang of it. Here are the soft delights in golden saffron syrup.
2 lts 1.5 % fat milk
1-2 tbsp vinegar
1 cup sugar
4 cups water
1/5 tsp saffron
2 crushed green cardamom
Boil milk and add vinegar. Boil till it splits. 
Strain in a cheese cloth and wash in free water to remove flavor of vinegar.
Boil sugar with water in a pressure cooker.
Add saffron and cardamom.
Meanwhile squeeze out water such that excess water is out of the paneer.
Few say it should be kept under weight but I realized that it only makes rasgulla harder. 
Take out the paneer in a bowl or plate. It should be the consistency of soft cream cheese. 
Now mash it well for about 7-10 mins till the paneer comes together like a ball. It becomes creamy and leaves the sides of the bowl.
Make small balls. This should give about 30 small balls. You could make bigger if you like.
The balls should not have lines on them.
Drop them in boiling syrup one by one. Do this in two lots.
Close the pressure cooker and give it a whistle.
Boil for another 3-4 mins on medium flame.
Remove from flame and let it cool on its own.
Open the cooker and add sweeter sugar syrup if you like it sweeter. 
Remove and make the other lot.
Cool in fridge and serve chilled. 
Enjoy the spongy sweet delight!

1 comment:

  1. It's hard to find educated people about this topic, but you sound like you know what you're talking about!

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