A famous dessert popular among the people of orissa and west bengal. As the taste and its texture and simplicity advanced, it has caught the people of India and the rest of the world with a sweet tooth. There are other desserts which are variations that are made from rasgulla, as rasmalai, cham cham and many others.
Ingredients:
Milk 5 cups
Lemon juice or vinegar 2Tbsp
Sugar 2cups
Water 5cups
Method:
1. Place milk in a clean pan.
2. Bring to a boil.
3. Add lemon juice or vinegar diluted with 1Tbsp of water.
4. Let the milk curdle, wait until you see the milk solids have been seperated from the water.
5. Strain through a cheesecloth and pour cold running water to release the lime flavor.
6. Drain out all the water from the milk solids, by squeezing the cheecloth tightly.
7. Take the milk solids off the cheesecloth and work it with the flat of your palm, until it gets soft.
8. Make 15 small equal size balls. (Don't be surprised if the balls look small, it will grow in size once cooked)
9. Pour the 5 cups water into a pressure cooker, add the sugar and bring to a boil make sure all the sugar is melted in the bottom.
10. Add the balls that were made from the milk solids to the sugar syrup.
11. Cover with the lid of the pressure cooker and place the stopper for blocking the steam from escaping.
12. Wait for the stopper to release the first pressure, and reduce the flame to low and let cook for 5 minutes.
13. After 5 minutes cool the pressure cooker under running water.
14. Remove the lid and transfer the rasgulla and the syrup to a container to cool.
I would suggest to pour rose water the sugar syrup to give a distinctive flavor.
It is a great favourite with children and elders and will be enjoyed in all occasions.
