Rasgulla
Description
The dish is prepared without unnecessary complications. Use low-fat milk with a short shelf life for the batter. You can use any berry or fruit syrup to your taste, or simply make it from sugar (150 g) and water (350 ml). Happy cooking! The dessert is ready to be served.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
First, prepare the paneer. Bring the milk to a boil, reduce the heat, and add lemon juice. The milk will begin to curdle; remove from heat. Strain the paneer through a quadruple-layered cheesecloth. Press well to remove excess liquid.
- 3
Step 3
Knead the fresh paneer with your hands until smooth. The paneer should not stick to your hands and should easily roll into balls. Roll the balls no larger than a walnut.
- 4
Step 4
Place them in the boiling syrup and cook under a lid for 10 minutes. Remove from heat and place the pot into a large container with cold water to cool the dessert more quickly.
- 5
Step 5
Once the balls have cooled, transfer them to a container with a lid, pour the syrup over them, and refrigerate for 8 hours. Rasgulla is served chilled in the syrup.