Indian Rasgullas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
6 cups milk3 tbsp lime juice2 1/2 cups sugar1 tbsp ground cinnamon
1.Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.
2.Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
3.Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
4.Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
5.Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.
Serving Size: Makes 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user IRISHBOOKWORM.
2.Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
3.Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
4.Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
5.Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.
Serving Size: Makes 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user IRISHBOOKWORM.
Nutritional Info Amount Per Serving
- Calories: 122.0
- Total Fat: 0.0 g
- Cholesterol: 1.5 mg
- Sodium: 36.1 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 0.2 g
- Protein: 2.4 g
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