How to Make Rasagulla
To make paneer:
- In a heavy-bottomed pan, bring milk to boil and add vinegar.
- Remove the pan from heat when the whey turns pale green.
- Strain milk solids in a muslin cloth, squeeze excess water, tie the muslin cloth and hang it for 30 minutes.
- Knead hung milk solid (or paneer) for about 15 mins or until it form a smooth dough.
- Divide the dough into 18 portions, roll each portion into a ball, and cover the balls with a muslin cloth.
- Heat a thich-bottomed pan, add water, and bring to boil.
- Add sugar and let dissolve.
- Strain sugar syrup with a fine cheese cloth and let cool.
- Heat a vessel over high flame, add water, rose water, and bring to boil.
- Boil water in a pan with some rose water.
- Add paneer balls, cover with a lid and let cook for about 20 minutes.
- In a jar of water mix water and a generous amount of ice.
- When the paneer balls double their size, remove from heat, place into a colander and immediately run ice water over the balls.
- Squeeze out excess water from each ball and transfer to sugar syrup.
- Refrigerate for 2 hours prior to serving.
- Authentic rasgulla recipes use buffalo milk instead of cow milk.
- The solidified milk protein (casein) is also called Chenna
- Arrowroot or semolina is also kneaded along with the casein to produce enhanced taste and make the rasgullar less chewy.
- Commercial rasgullas are packed in vacuum. This idea was introduced by K.C. Das, the pioneer of commercial manufacturing of rasgullas.