Natesa, knatesa at gmail.com : I really liked your Rasgolla recipe, this is the only recipe that turned out well. Thank you.
Recipe type: Milk
Preparation time: 30 minute
Ingredients:
- 1 litre milk
- 1 Tbsp vinegar or lemon juice
- 1 tsp plain flour
- 1/4 tsp baking soda (optional)
- 1 cup sugar
- 1 cup water
Preparation
- In a deep pan take milk and heat it over medium heat until it is about to boil. Add vinegar and stir well. Paneer will separate out. Drain off all the water and wash paneer with fresh water. Transfer the paneer in a cloth of about 1 foot size and twist it to drain out all the water. This is home made paneer recipe (cheese recipe).
- Put the paneer in a bowl, add the flour and baking soda (optional) and knead with the palm of your hand to make it smooth and soft.
- Make small balls of paneer of about 1 inch size. Keep aside covered with a cloth.
- Dissolve the sugar in the water and boil it over gentle heat to make a syrup.
- Put the balls in half of the boiling syrup for 10-15 minutes over medium heat. When the balls float to the surface, remove from heat.
- Drain and put the rasgullas in the remaining syrup.
Serve rasgullas chilled.
Rasgulla
Note: The softness of rasgulla depends on how well you knead the paneer. The more you knead, the more spongy will be the rasgullas.
Calories in Rasgullas
One rasgulla contains 5g fat and provides about 125 calories. You can burn out this number of calories by dancing for 20 minutes.
Note that as a rasgulla is madeup of cow milk and dipped in a thin sugar syrup, eating a rasgulla is a healthier option than eating a Gulab Jamun, which is made using baffalo milk and thick sugar chasni (syrup).
Commercial Rasgullas like Haldiram's rasgullas are dipped in too thick sugar syrup, hence you should squeeze them before eating.
