RASGULLA...

RECIPE:

Ingr:    ( 20 pcs )

Skim milk                           1 litre
Milk                                     2tbsp
Lemon juice/Vinegar        1 1/2 tbsp
Sugar                                  400 gm
Water                                  1 litre
Cardamom pd                    1/4 tsp
or Rose essence               a few drops

Method:

1. Bring milk to a boil. Add a tablespoon of lemon juice to it to curdle the milk. 
2. Keep stirring, add remaining lemon juice until the whey separates  completely. 
3. Switch off the heat and strain the paneer in a muslin cloth. 
4. Wash paneer with fresh water to wash away the sourness of the lemon. 
5. Bring edges of the cloth up and tie it together. 
6. Squeeze all excess water and hang the cloth above the sink for 30 minutes. 
7. Take out the paneer and mix in 2 tsp of sugar in it (grains in the sugar help in kneading).
8. Knead paneer & sugar till smooth & pliable for about 10 mts.     
9. Divide dough into equal portions, shape them into a smooth round ball.
10. ( on cooking it increases by 4 times )
11. Take a steel thick bottomed vessel, add sugar and water and bring to a boil.
12. Pour 2 tbsp milk into it and add the paneer balls carefully.
13. Cook on high flame, covered with a lid for 10 mts.
14. Open the lid occasionally and check.
15. Now add cardamom pd or rose essence (do not add both ).
16. Remove from the stove and let them cool completely. 
17. Refrigerate and serve chilled garnished with nuts.

Note:

1. Skim milk is best as cream tends to break the rasgullas on cooking.
2. Kneading the dough determines the quality.
3. The balls should be smooth without any cracks.
4. Whey water is very rich in nutrients; never waste it.
5. Can be stored in fridge and used to curdle milk the next time you make rasgullas. 
6. This is how they do traditionally in Bengal while making them.
7. I use whey water as base to make curry/gravy.It gives a silky texture and adds a rich flavour to it.
8. Rose essence works best (never mix two different essences )