RASSGULLA

Some people add fine semolina as a binder to the prepared paneer to make Rassgullas. But semolina tends to make the rassgullas a little harder. Also adding either citric acid or sour curd to curdle the milk will also make the rassgullas slightly harder. Kneading the paneer to a smooth texture is a must and if it is not kneaded properly, the rasgullas will be harder. The whey water and plain flour are the best ingredients to make soft rassgullas. The drained water while making paneer can be stored in the fridge for 10 days. This is called the whey water and it is the best to curdle the boiling milk while preparing paneer.

RASSGULLA:

Ingredients:

Milk- 2 litres
Sugar- 1 ½ kilos
Water- 8 cups
Ice cold water- 2 cups
Rose essence- 1 tsp
Plain flour- 1 ½ tbsp
Enough whey water [3 days old] or 2 to 3 tbsp lime juice

PROCEDURE:

Bring the milk to boil. When it starts simmering reduce the fire to medium. Add the whey water little by little and stir slowly until the milk curdles and the whey water and the paneer separate. Put off the fire and leave it for 10 minutes to let the curdling process finish.

Pour it on a fine white cloth and drain all the water. Hang it for an hour to drain thoroughly. Place a wooden piece on the drained paneer to drain completely. Mash paneer with palm of hand till it becomes smooth. If you feel your fingers greasy, then it is the correct point to stop the mashing. Add the plain flour and mix thoroughly. Make small balls and cover them with a damp cloth.
Combine the sugar with 8 cups of water in a broad pan and place it on fire. When the sugar is dissolved and the syrup starts boiling, allow it to simmer for 2 minutes. Put off the fire. Take half of the syrup in to a broad pan and heat it. Pour 2 cups of ice cold water in to the other half of the syrup and mix well. When the thick syrup starts boiling immerse all the paneer balls. Stir slowly. After 5 minutes, add quarter cup of thin syrup to the boiling rasgullas. Again after 2 minutes, add 3 tbsp of whey water to it. Repeat this process again. Rassgullas will sink when they are ready. Put off the fire and transfer them to the remaining thin syrup. Add the essence.

Note:
The quantity of sugar varies according to the taste.
A pinch of baking powder can be added along with the plain flour. It will make the rasgullas spongier. It must be sieved with the plain flour before adding into the paneer.