Ingredients for rasgulla
Whole milk - 1/2 Gallon
Vinegar - 1/4 cup
Fine semolina/Rava - 1 & 1/2tsp
( Do not fry the rava)
Sugar - 1 tsp
Maida/All purpose flour - 1/2 tsp
Ingredients for the syrup
Water - 1/2 Gallon
Sugar - 1 &1/2 cups
Cardamom powder crushed -4
Pour milk in a wide vessel,bring the milk to a boil stirring frequently.
Slowly add the vinegar you can see the cheese has separated from the whey.
Now drain the whey using a cheese or muslin cloth.Wash the cheese/paneer in running water 2 or 3 times to remove the vinegar smell.
Put it on a muslin cloth knot it and hang it overnight to remove excess whey.
I tied the cloth to my kitchen sink tap.
Next day crumble the paneer,add the flour ,sugar & rava.
Using your palm knead this mixture for at least 30 minutes to get a soft dough.
Take small portion & roll out into oval size,do not roll it big as this will double in size while cooking.
Dissolve sugar in water & give a rolling boil.Now slowly add the rolled out paneer.
Cover the vessel with a lid & in high flame cook for 1 hour.Stirring in between is not needed.
Switch off the flame add crushed cardamom & few drops of rose essence if using.
Cool completely & keep it in fridge for at least 4 hour,i prefer atleast 12 hours.this will help to hold the filling.
Homemade Khoya -1 cup click for recipe HERE
( You can also use store bought)
Fine sugar - 2 tsp
Crushed saffron 2 generous pinch soaked in 3 tsp of milk
Cherries for decoration
Remove the chum chum from the water & place it on a plate.
Mix sugar & saffron to khoya mix it well.If your khoya is dry sprinkle some milk to get a smooth soft filling.
Make a slit on top of the chum chum take some filling & stuff it evenly.
Lastly decorate with a cherry & serve cold.
a) Knead the dough for 30 minutes,then your rasgullas will be super soft & will not break or loose its shape while boiling.
b) Adding cardamom powder is optional.
c) For curdling the milk you can use lime juice or curd,I usually use only vinegar.
d) Eating these soft rasgullas chilled the next day is better.So that they are well soaked.
e) You can garnish with pistachio & serve.
f) Use only whole milk to prepare this dish.
h) Store bought paneer will not work best to make this sweet.Always make this dish from fresh homemade paneer.
g) Rinse the paneer 2 to 3 times to remove the sourness this is important as you are going to hang it overnight.We don't want the panner to get fermented.
h) If running out of time you can omit keeping overnight make after 4 hours.
i) Chill the chum chum before filling as they way they hold the filling better.
j) For decoration use your imagination rolling it on dessicated coconut,sprinkling nuts on top etc.
Check out for Rasmalai recipe HERE
Check out for Rasgolla recipe HERE