1/2 gallon whole milk or 1.89 liters
2 cups yogurt
A few cardamom seeds
2 1/2 cups sugar or 500 grams add more if you like it sweeter
2 cups water for rasgulla syrup
Saffron or rose water flavoring for syrup
4 cups water for cooking the rasgullas
makes 16 to 20
For sugar syrup: boil 2 cups of water with 1 cup of sugar. After the water comes to a boil let it continue boiling for a couple of minutes and turn the heat off, add the saffron flavoring and set it aside.
For rasmalai syrup: boil 2 cups of milk with 1 cup of sugar, when the milk comes to a boil reduce the heat and let it continue boiling for 2 minutes at very low temperature turn the heat off, add saffron flavoring and set it aside.
To make paneer: In a pan heat the milk to boiling point, slowly add enough yogurt to curdle the milk. Strain the curdled milk though a cheese cloth.
Squeeze the paneer till all the water is taken out.
Put the paneer in a food processor bowl and let it run for 5 minutes. Remove from food processor bowl and knead by hand for an additional five minutes.
Making the gollas: After kneading divide the dough into 16 to 20 rounds or gollas. Insert a couple of cardamon seed inside each round seal and it. Do the same with rest of the rounds.
Heat a pan with 4 cups of water. Add 1/2 cup of sugar to it. Let it come to a boil. When it starts boiling add the gollas and let it cook for 15 minutes to 20 minutes. In between turn it over once. When the gollas are cooked drop them into the sugar or milk syrup.
For making large quantities of change the water it is boiling in, after every 2 batches.
I like to use yogurt to curdle the milk to make rasgullas. Lemon juice can also be used. With yogurt you don't have a lemony after taste to the rasgullas.
Soft, sweet and spongy this is a very popular Bengali dessert. In Bengal it is made to celebrate auspicious occasions.
See also Gulab Jamun recipe
Author: Mallika Viswanathan
Category: Vegetarian Recipe
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