Rasgulla is a famous Bengali sweet.Ingredients:
4 cups milk
6 cups water
3 cups sugar
4 crushed green cardamom(optional)
For the sugar syrup the sugar and water ratio is 1:2
Pour milk in a heavy bottom pan. Bring milk to a boil. After the milk comes to a boil remove from gas and add yogurt. After adding yogurt you will see that the milk has started to curdle. At times you may need to add more yogurt to curdle the milk completely.
Strain the Paneer/Cheese. Put the paneer in a muslin cloth and squeeze the excess water from it. You can hang the muslin cloth for an hour to remove the excess water.
Once this is done take the paneer in a bowl and knead it to form a smooth dough. Make sure that the dough is very smooth. Knead the paneer for around 7-10minutes or more till it is soft. To get the best Rasgulla's you have to knead the dough soft and smooth.
Divide the dough in small portions to make small marble sized balls. Roll between your palms to make smooth round balls. Ensure there are no cracks.
In a pan add water and sugar along with cardamom and bring it to a boil. Ensure there is enough space in the pan as the paneer balls will increase in size when you boil it.
Now add the paneer balls to the sugar syrup. Cook on high heat for 5minutes.
Cook further on medium heat for 15minutes.
Remove the Rasgulla's along with the sugar syrup in a serving bowl. Keep the rasgulla's dipped in the syrup for 4hrs.
Rasgulla's are ready to serve.This recipe will make around 16-17 Rasgulla's.
You can refrigerate the Rasgulla's and serve it cold.