Story:Here's the story behind the Rasgulla recipe - My hubby's Mausi - (Aruna Mavashi) is an exceptional cook. Right from ghise pite items like Pav Bhaji to innovative snacks like bird's nest (coming soon on this blog), ArunaMavashi can turn anything into a tasty delight. Eversince I got married - well actually even before I got married I had heard about the Rasgullas that ArunaMavashi makes... so I kept asking her for the recipe.. She couldn't find it for the longest time.. and when I was in India last time - she finally found it and fedexed the recipes to me! Thanks to her - even I can make Rasgullas!
Source: Aruna mavashi - well actually - original recipe if from Mrs. Indira Muthian from Dombivali. Long time back ArunaMavashi had enrolled in her class for Begali Mithayi.
Time: 2-3 hours
Ingredients:
Paneer:
- 1 liter (1/3 gallon) whole fat milk
- Vinegar (1/2 spoon)
- Water (1/4 cup)
- 6.5 cups water
- 2 cups sugar
Paneer:
Mix the vinegar in water and keep this mixture ready to add to the milk.
Start heating the milk on medium flame until it starts to boil.
Lower the heat. Take about 1/2 cup boiling milk in a serving spoon and add 1/2 spoon of the vingar-water mixture. Milk should solidify in a few seconds after you add the vinegar. Continue this process till you run out of the vinegar-water mixture. At this point you should see semi-solid paneer separated from water. Turn the heat off.
Let the milk/paneer completely cool down. Strain this mixture in a muslin cloth to separate water from paneer. Hang the muslin cloth with this mixture exactly for 2 hours (similar to the process of making chakka from yogurt).
Making Rasgullas:
Add a teaspoon of maida in the paneer and knead till the mixture is soft. Make 16-18 small balls out of this mixture. Keep them covered with a moistened cloth so that they don't dry up.
Make the syrup and put it all together:
Mix sugar and water and heat it in a pan till the mixture starts to boil. Add rasgullas to this syrup as soon as it starts to boil. For first 5 minutes boil the mixture without the lid. Then boil the mixture with the lid for 15 minutes. Turn the heat off and let the rasgullas soak in the syrup for 24 hrs.
Add 1.5 spoons of rose water to the rasgullas and enjoy!
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Anuja.. question for you. Do you add the mixture back to the milk or once you do the milk+vinegar, you put it out in a separate container?
ReplyDeleteOnce the milk is boiled and you add the vinegar-water mixture to it, keep this milk+water+vinegar mixture in a separate container and then strain before making the rasgulla balls.
ReplyDelete