Rasgulla / Mini Rasgulla (How to make Rasgulla) - Step by Step Recipe

For me rasgulla is one of my favourite list. usually i used to bought it on shop ,but oneday i had a thought  to try it on my own,so i search lot of sites and finally found a best and simple method to make rasgulla.You can even make rasmalai with homemade rasgullas.

Ingredients:

Milk - 1/2  litre

Lemon Juice - 1.5 tbsp (or) Curd - 2 tbsp

Water - 1 and 3/4 cups water

Ice-cubes - 4 to 5

Sugar - 3/4 cup

Cardamom powder- A generous pinch

Pistachios - 3 to 4 chopped finely for garnishing

Method:

1.Heat milk, bring it to boil and simmer it. 

Take 1.5 tbsp lime juice from a lemon and keep it ready.

When milk starts boiling, add the lemon juice to the boiling milk and stir properly.Stir continuously till the whey water clears and the milk curdles completely. Now switch off the stove, add ice cubes and allow it to melt completely.

2.When milk starts boiling, add the lemon juice to the boiling milk and stir properly.

Stir continuously till the whey water clears and the milk curdles completely. 

Now switch off the stove, add ice cubes and allow it to melt completely.

3.Take a clean cloth and pour the curdled milk,filtering the water completely.

Wash it well in running cold water to remove the lemon smell. 

dry the excess water and hang it aside for 30mins without disturbing it.

4.After 30mins, the paneer would be soft in texture.

Now mould/massage it well for 10mins. Once everything comes together to a smooth flexiable/elastic dough(paste)form , to make smooth mini/normal lemon sized balls and keep aside. 

I made around 13-15 mini balls.

5.Heat water in a wide bottomed vessel, then add sugar, cardamom powder and keep stirring till sugar dissolves completely. When the sugar syrup boils and starts bubbling

 add the balls slowly one by one and simmer it for 3mins.

The balls will go to the corner, move them to the middle.

Keep in medium flame and close with a lid. 

Cook for 10mins opening the lid every 3-4 mins this is to ensure the vapour passes out not allowing the sugar syrup to ooze out. 

After 10 mins, the balls would be closely doubled in size.

This is the stage when your rasgullas are done. Cool it completely, add chopped pistachios and chill it for an hour and serve chilled.  you can open and see the rasgullas now and then.

 "Try with the leamon to make the paneer as that is the traditional bengali style of making rasgullas, I am completely satisfied with the results."