Recipes by Rashmi

Rasgulla is a traditional Bengali sweet dish, but it was invented in Puri, a temple city in Orissa, India. It is very soft, spongy cottage cheese ball cooked in sugar syrup.

Serves-4

INGREDIENTS:
1. Whole milk-4 cup
2. White vinegar-3-4 tbsp
3. Cotton cloth or muslin
4. Sugar-1/2 cup
5. Water-1 ½ cup
6. Cardamom powder-1/2 tsp

METHOD
1. Boil the milk in a heavy bottomed vessel on medium heat and keep stirring otherwise milk will stick to the bottom. When milk starts to boil, reduce the heat and add vinegar one by one tbsp and keep stirring. Within 1-2 minutes, you can see small curds floating on top. Wait till these curds get bigger. Wait for 3-4 min and turn off the heat & let it stand for 20 min.
2. After that take a colander wrapped with cotton cloth or muslin. Pour all curdle milk in this wrapped colander over your kitchen sink. Collect the curds and discard the whey.
3. Keep the curds in cotton cloth, tie a knot and hang it over the sink. Let it drip for 1-2 hr. Now open the knot. Paneer is ready. You can use it to make any other paneer dish too.
4. Now we have to knead this paneer in to a soft dough. You can kneed with your hand or can use a processor. Make a soft dough of paneer and cardamom powder.
5. Now make 10 small paneer balls with your palms. If required, grease your palm with little oil.