- Milk 4 cups
- Lime juice ¼ cup
- Water ¼ cup
- Sugar 1 cup
- Water 4 cups
Level of difficulty Average
Cost Average budget
In a pan add 4 cups of milk and bring it boil.
Add lemon juice diluted with ¼ cup of water, keep stirring.
Once the milk curdles and get separated, turn off the flame and filter it with muslin cloth or even kerchief should do well.
Allow cold water to pass through so that it washes away the lemon smell.
Tie it over the tap or place weight over it so that the water gets completely filtered out.
Knead paneer to remove remaining water. Paneer should be completely dry to avoid breaking of rasagulla.
Take a small dough and rub it in between palms, it should not form any crackles.
Divide the dough into roundels. Make smooth balls without cracks.
In an idli cooker or pressure cooker, add 4 cups of water and 1 cup of sugar .mix it well so that the sugar dissolves.
Once it boils, carefully drop the paneer balls and cover it with the cooker lid.
Allow it to steam for 7 min.
Remove rasagullas and refrigerate.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.