Desserts
Gobble that Rasagulla
Instructions
- In a heavy bottom pan, heat milk and cream on a medium flame. Stir occasionally to avoid burning.
- Once milk starts boiling, reduce the heat to low.
- Gradually add vinegar and stir, milk will start curdling.
- Once milk curdles, take it off the stove and immediately add ice cold water.
- Leave it for 2 to 3 minutes.
- Line the strainer with muslin or cheese cloth.
- Strain the curdled milk and squeeze to drain the water.
- Create a make-shift water drainer by placing the dough (in the cheese cloth) over a colander with a heavy object on top of it. The heavy object on it will make sure the water drains out completely.
- Leave for 3-4 hours.
- Unwrap dough and you now have "paneer". Yes, take a bow.
- Make tiny balls, the size of plums with the paneer. It doubles when cooked, so decide the size accordingly. And mark my words when I say, "make them ultra smooth".
- Bring the sugar dissolved in the water to a boil in a wide open pan.
- Add the paneer balls, cover and cook for 15 minutes on medium heat -while you, of course, keep an eye on them.
- Do not crowd them.
- Remove from heat and allow to cool before putting them in the fridge to chill overnight.
- Rasagullas taste best when chilled.