Ingredients-
Whole milk , Fresh (non sour) yogurt well beaten / butter milk available in the store( i used this);
For syrup - 1 1/4 cup sugar per 1 liter of water
Method-
Bring the milk to a boil and then slowly pour the butter milk or yogurt till you can see the milk curdle, and paneer and whey seperates, keep stirring this. When fully seperated let it cool for some time then strain in a soft cloth and squeese it well and hang it for at least 1- 11/2 hrs so that all the water dripps out.
Make the syrup using the above mentioned proportions. Make enough syrup to cover the rasgullas and simmer.
Now knead this paneer very well for 10- 15 mts till it forms a soft dough and you can make a smooth ball without cracks. Now make small grape size balls and keep. Make the rasgullas in batches as it needs a lot of space to expand.... do not over crowd the pan.
Bring the syrup to a boil in a wide pan and put 10-15 balls in it and cover and cook on high for 7 mts then on medium heat for
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