Yesterday morning while I boiled milk for making my morning delight 'the filter coffee', milk got curdled. On such days, I usually make crumbled paneer masala or use it in some dishes as a filling. This time I tried the tasty Rasgullas with this fresh paneer.
I happened to see an easy recipe in Raks Kitchen and tried the same. It was easy cooking, tasted good and now if milk curdles, I would not mind missing a hot cup of coffee in the morning......!
MILK ----- 500ml
LIME JUICE----- 1tbsp
SUGAR ----- 1cup
WATER ----- 1.25cup
ICE CUBES ----6 to 7
CARDAMOM ----- 3
PISTACHIOS --- optional
- Boil milk, use whole fat milk if exclusively making rasgullas. Add 1tbsp lime juice to it.Simmer flame and boil it for a little while more. You can see the cheese seperates from whey. Put off the flame
- Add the ice cubes and mix well
- Pour the content through a muslin cloth, I used a clean kitchen cloth to drain the water
- Place the cloth with paneer under running water, so that the smell and flavour of lime is washed off well
- Slightly press and remove excess water. Now hang the cloth for 30mins and drain the water completely
- Take the paneer out to a plate. They would be in crumbled pieces. Slowly and smoothly knead the paneer for about 10mins. Take time and patience to do this part of the recipe
- The paneer would now be smooth and firm. Pinch a little of this paneer and roll it smooth between your palms and shape it to your desire
- Meanwhile, boil water in a pressure cooker with 1cup of sugar and crushed cardamoms. Let the sugar dissolve completely and water start to boil
- Reduce the flame and drop the paneer balls gently into the hot water. Close the lid and put weight to the cooker
- After the first whistle, put the flame to sim and cook it further for 5mins. Now put off the flame and let the cooker cool down
- Open the cooker lid and you can see the rasgullas doubled in size. The soft and fresh rasgullas are divine!
- Transfer it to a bowl and garnish with broken pistachios or any other garnish that you like. Let it come to room temperature and then refrigerate.
- Serve it warm or cool
- Drain water completely from the paneer
- Take care and time while kneading the paneer
- Do not remove the pressure from cooker early
- I could make 10 rasgullas with this measure