Indian delicacy (Rasgulla)
4 servings
40 minutes
Rasgulla is a delicate and airy treat born in sunny India. These sweet balls made from fresh paneer and soaked in fragrant sugar syrup have won the hearts of sweet lovers worldwide. Their history traces back to the eastern region of India, especially the states of Odisha and West Bengal, where they became symbols of festivals and celebrations. Rasgulla has a soft and juicy texture that literally melts in your mouth, revealing the depth of its sweet flavor. It pairs perfectly as a dessert after spicy Indian dishes, helping to create a harmonious gastronomic balance. They are delightful when chilled before serving, making them a refreshing treat on hot days. Dive into the sweet magic of India with this classic dessert!
1
First, we need to make paneer, but we are more accustomed to calling it cottage cheese, although it's not exactly cottage cheese. Boil 1 liter of milk in a pot.
- Milk: 1 l
2
While stirring constantly, slowly pour 2-3 tablespoons of lemon juice into the milk. After a minute or two, the curd will separate from the whey.
- Lemon juice: 2.5 tablespoons
3
Strain it through cheesecloth, rinse with warm water, tie the cheesecloth, and squeeze well. This is paneer.
4
Crumble the cottage cheese on the work surface.
5
Now start stirring it carefully until it becomes completely homogeneous.
6
Roll small balls with your hands, the size of a walnut or slightly smaller. The balls should be smooth, round, and without cracks. Now let's prepare the sugar syrup.
7
Pour a third of a liter of water into a clean pot and add 150 grams of sugar.
- Water: 350 ml
- Sugar: 150 g
8
With constant stirring, bring the syrup to a boil. Let it boil for about five minutes.
9
Drop our balls into the ready boiling syrup. Leave some space between them, as they will increase in size by about 2-3 times over time. Cover them with a lid and 'cook' for 10-15 minutes.
10
Now place this pot in cold water, cover it with a lid, and leave it for about a day. During this time, the balls will soak well in the syrup and you will get wonderful rasgullas.
