Rasgulla is a typical and traditional Bengali sweet. Rasgulla are soft and spongy sweet balls made from milk. You can serve rasgulla as sweet or make ras malai with it. These soft balls simply melt in mouth and taste awesome. This is not a traditional method. We will be preparing rasgulla using whole pasteurized milk. Here we go.. Rasgulla
- 1 liter full cream Milk
- 1 tsp Vinegar
- 1 tbsp Corn flour
- Take milk in a pan. Go for full cream milk or whole milk. Don’t use low fat milk.
- Heat the milk on medium high heat. When milk come to boil lower down the heat.
- Add vinegar. You can add 2-3 tbsp lime juice too. Mix well.
- The milk begins to curdle. Continue to cook until whey separates from milk solids or you can see light green liquid separating out.
- In about 3-4 minutes paneer gets separated from the whey.
- Put a strainer on a pot. Put a clean clot in the strainer.
- Pour out e paneer and whey in the strainer and drain out all the excess water.
- Rinse the paneer well with some water for 2-3 times.
- Squeeze out excess water from paneer.
- Give it a standing time of 30 minutes.
- Break down the paneer into small chunks and put it in a blender pot. You can use food processor too.
- Just give 4-5 pulses to blender jar. Don’t blend this continuously or the paneer will turn into paste.
- Pour out the paneer into a dish and add corn flour. Corn flour will give a nice binding to rasgulla.
- Knead the mixture and make soft and smooth dough of it.
- In a pan take sugar add water to it.
- Heat it up and stir at the intervals to make sure that all the sugar gets dissolved.
- Divide the dough into small lemon size balls and roll them nicely.
- When all the sugar gets dissolved increase the heat and drop the paneer balls into it.
- Cover and cook on medium high heat for 15 minutes.
- Turn off the heat and check. The paneer balls are puffed up.
- You can’t handle rasgulla right now. Wait for 7-8 hours.
- These pasteurized milk rasgullas taste as good as store bought rasgullas.