Quick and easy Rasgulla recipe

Rasgulla is a delectable Indian sweet that captures the essence of simplicity and indulgence. These soft, spongy cheese balls soaked in a fragrant sugar syrup are a delightful treat for the taste buds. Made from freshly curdled milk, rasgullas are carefully crafted to achieve a tender texture that melts in your mouth. The delicate sweetness of the syrup infuses each bite, creating a harmonious balance of flavors. Whether enjoyed on festive occasions or as a sweet ending to a meal, rasgullas never fail to evoke joy and contentment. With their irresistible charm, rasgullas have become an iconic dessert in Indian cuisine.

Ingredients:

• 1 liter full-fat milk
• 2 tablespoons lemon juice or vinegar
• 1 cup sugar
• 4 cups water
• 1/4 teaspoon cardamom powder
• A few strands of saffron (optional)
• Chopped pistachios or almonds for garnish (optional)

Instructions:

1. Pour the milk into a heavy-bottomed saucepan and bring it to a boil over medium heat.
2. Once the milk starts boiling, reduce the heat to low and add the lemon juice or vinegar gradually, stirring continuously.
3. The milk will curdle, and the whey will separate from the curdled milk solids (paneer). If the milk doesn't curdle completely, add a little more lemon juice or vinegar until it does.
4. Line a large strainer or colander with a clean muslin cloth or cheesecloth. Pour the curdled milk into the cloth, and rinse it under cold water to remove the lemony flavor.
5. Gather the cloth together and squeeze out any excess water from the paneer. Hang the cloth with the paneer for about 30 minutes to drain any remaining liquid.
6. After 30 minutes, remove the paneer from the cloth and knead it on a clean surface until it becomes smooth and soft. This should take about 5-10 minutes.
7. Divide the paneer into small equal-sized balls and roll them between your palms to make smooth balls. Ensure there are no cracks on the surface.
8. In a large pot, combine the sugar, water, cardamom powder, and saffron (if using). Bring the mixture to a boil over medium heat.
9. Gently drop the paneer balls into the boiling sugar syrup. Cover the pot and cook for about 15 minutes on medium-low heat. The rasgullas will expand in size, so make sure there is enough space in the pot.
10. After 15 minutes, remove the pot from heat and let the rasgullas cool down to room temperature. They will shrink a bit during the cooling process.
11. Once the rasgullas have cooled, refrigerate them for a few hours before serving. This will help them absorb the syrup and enhance their flavor.
12. Garnish with chopped pistachios or almonds (if desired) before serving.

Enjoy your homemade rasgullas!

Note: The cooking time and yield may vary slightly depending on the size of the rasgullas and the heat intensity.