Ingredients:
- Milk - 1/2 litre
- Lemon Juice - 1.5 tbsp (or) Curd - 2 tbsp
- Water - 1 and 3/4 cups water
- Icecubes - 4 to 5
- Sugar - 3/4 cup
- Cardamom powder- A generous pinch
- Pistachios - 3 to 4 chopped finely for garnishing
Method:
1. Heat milk, bring it to boil and simmer it. Take 1.5 tbsp lime juice from a lemon and keepit ready.
2. When milk starts boiling, add the lemon juice to the boiling milk and stir properly. Stir
continuosly till the whey water clears and the milk curdles completely. Before adding
icecubes you can take some whey water which can be reserved for future use which
is what I did. Now switch off the stove, add ice cubes and allow it to melt completely.
3. Take a muslin cloth and pour the curdled milk,filtering the whey water completely.
Wash it well in running cold water to remove the lemon smell. Squeeze the excess
water and hang it aside for 30mins without disturbing it.
4. After 30mins, the paneer would be crumbly in texture. Now knead it well for 10mins.
Once everything comes together to a smooth pilable dough, form them into smooth
mini/normal lemon sized balls and keep aside. I made around 13-15 mini balls.
5. Heat water in a wide bottomed vessel, then add sugar and keep stirring till sugar
dissolves completely. When the sugar syrup boils and starts bubbling, add the balls
slowly one by one and simmer it for 3mins.
6. The balls will go to the corner, move them to the middle. Keep in medium flame and
close with a lid. Cook for 10mins opening the lid every 3-4 mins this is to ensure the
vapour passes out not allowing the sugar syrup to ooze out. After 10 mins, the balls
would be closely doubled in size.
7. This is the stage when your rasgullas are done. Cool it completely, add chopped
pistachios and chill it for an hour and serve chilled. This method was from ammas
cookbook and I find it easy as you can open and see the rasgullas now and then.