|Milk Powder Rasgulla|
Ingredients for the rasagulla
Cow's whole milk powder - 1 cup
( Do not use non dairy milk powder, rasgullas will turn rubbery)
Water - 3 & 1/2 cups
All purpose flour / Maida - 1/2 tsp
Sooji - 1/2 tsp
Sugart - 1 tsp
Vinegar - 2 tbsp
( mix vinegar with 2 tbsp of water)
Ingredients for the syrup
Sugar - 1 cup
Water 3 & 1/2 cups
Cardamom - 3
Pour water in a wide vessel add the milk powder and mix , bring the milk to a boil stirring frequently.
Slowly add the vinegar you can see the cheese has separated from the whey water.
Now drain the whey water using a cheese cloth 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 and squeeze out to remove excess whey.
Crumble the paneer and knead it using your palm still soft.
Now add the flour ,sugar , sooji and using palm gently knead to for a soft dough.
Roll out the mixture into small balls,do not roll it out big as this will double in size while cooking.
Dissolve sugar in water add the cardamom & give a rolling boil. Now slowly add the paneer balls.
Cover the vessel with a lid & in high flame cook for 10 minutes , stirring in between is not needed.
Reduce flame and boil for another 15 minutes, switch off the flame.
Garnish with saffron string and serve it cold or warm.
a) For extra flavor you can add rose essence.
b) Do not use non dairy milk powder for this recipe they will turn rubbery.
c) Kneading the paneer till soft is the key for best result.
For Rasagulla using milk click HERE
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