1. Milk homogenized - 2.6 litres
2. Lemon juice - 6 Tbs
3. Water - 6 Tbs
Prepare paneer following this recipe
Allow the whey to drain from the paneer for at least 2 hours.
Reserve one cup of whey.
Kneading and forming the rasagulla
1. Place the paneer on a wide plate and knead it with the heel of your palm.
2. The paneer will form into a nice smooth dough like consistency in about 5-8 minutes of kneading.
3. The fat from the paneer will grease your hands and the dough will not stick to your hand or the plate.
4. Now is time to form the paneer into small balls. Make sure they are smooth and keep them covered with a towel.
1. Water - 3 cups
2. Whey - 1 cup
3. Sugar - 3 cups
4. Cardamom - 3 pods, crushed
Add the above ingredients into a large pot and bring it to a boil and then simmer for about 8 minutes.
1. Add the paneer balls to the simmering sugar syrup.
2. Don't add too many, as the paneer balls will absorb the sugar syrup, swell up and may stick to one another and crack eventually.
3. Cover the pot with a lid and cook for 17 minutes and then keep the pot aside.
4. Transfer the rasagullas with a slotted spoon to a big bowl filled with water at room temperature (23˚C). Let it rest in this bowl for about 8 minutes. This step is important in imparting the soft texture to the rasagullas. If I skip this step my rasagullas turn out a little rubbery and chewy.
5. Now transfer the rasagullas back to the sugar syrup.
6. Let it soak for another 10 minutes before you dig in. Tastes yummy!