Name: Rasgulla recipe by Mamta Joshi at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Milk 1/2 litre; Lemon juice or vinegar 1-2 tablespoons; Powdered sugar 1 teaspoon; For sugar syrup; Sugar 100 grams; Water 400 milliliters; Rose or kewra essence 5 drops

Instructions

Boil milk in a pan in medium flame
Add lemon juice or vinegar and stir slowly till milk curdles completely and milk solids float on top
Now switch off the flame
Take a muslin cloth and pour the curdled milk
Drain the whey water
Rinse the paneer very well to remove the taste of lemon juice
Place a heavy object over the paneer for 5 minutes
Or squeeze the Paneer with your hands to remove the water
Knead the Paneer with powdered sugar gently for 10 minutes until a very smooth dough forms (I have used mixer to churn and make smooth dough just in 2-3 seconds
Divide the dough into equal pieces and roll into balls
There should be no cracks
Add sugar and water in a vessel and melt the sugar
Let it start boiling
Now drop paneer balls one by one carefully
Cover it with a lid
cook for 7 to 10 minutes
Open the lid and just shake the vessel
Cook covered for another 5 minutes
Rsagullas will become double in size
Switch off flame and allow it to cool at room temperature
Add rose or kewra essence to the syrup and shake the vessel
Refrigerate it and serve chilled

Similar Recipes