By Ananya Bhamode
Begin by making paneer. Heat the milk in a large pot and bring it to a boil. Once boiling, add the lemon juice gradually while stirring continuously. The milk will begin to curdle, separating into curds and whey. Once the whey is clear, turn off the heat.
Strain the curdled milk using a muslin cloth or a fine strainer, pouring out the whey. Rinse the curds under cold water to remove any lemon flavor. Squeeze out excess water from the paneer by tying the cloth and pressing it gently. Let it hang for about 30 minutes to drain thoroughly.
In a bowl, knead the drained paneer for about 10 minutes into a smooth dough. If the paneer appears dry, add a tablespoon of Condensed Milk (Milkmade) to help with kneading.
Divide the kneaded paneer into small equal-sized balls, ensuring they are smooth without cracks. These should be about the size of a small golf ball.
In a separate large pot, combine the sugar and water. Bring it to a boil and let it simmer for about 5-6 minutes to form a light syrup. Add the cardamom powder for flavor.
Carefully drop the paneer balls into the sugar syrup. Ensure they are not overcrowded as they will expand. Cook covered on medium heat for about 15 minutes. The rasgullas will double in size.
Turn off the heat and allow the rasgullas to cool in the syrup gradually. They can be served warm or refrigerated and served cold.
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This Dessert Indian Sweet Vegetarian recipe is ready in 40 minutes and features Milkmade (Condensed Milk), Milk, Lemon juice and other delicious ingredients. Contains 180 calories total.
Begin by making paneer. Heat the milk in a large pot and bring it to a boil. Once boiling, add the lemon juice gradually while stirring continuously. The milk will begin to curdle, separating into curds and whey. Once the whey is clear, turn off the heat.
Strain the curdled milk using a muslin cloth or a fine strainer, pouring out the whey. Rinse the curds under cold water to remove any lemon flavor. Squeeze out excess water from the paneer by tying the cloth and pressing it gently. Let it hang for about 30 minutes to drain thoroughly.
In a bowl, knead the drained paneer for about 10 minutes into a smooth dough. If the paneer appears dry, add a tablespoon of Condensed Milk (Milkmade) to help with kneading.
Divide the kneaded paneer into small equal-sized balls, ensuring they are smooth without cracks. These should be about the size of a small golf ball.
In a separate large pot, combine the sugar and water. Bring it to a boil and let it simmer for about 5-6 minutes to form a light syrup. Add the cardamom powder for flavor.
Carefully drop the paneer balls into the sugar syrup. Ensure they are not overcrowded as they will expand. Cook covered on medium heat for about 15 minutes. The rasgullas will double in size.
Turn off the heat and allow the rasgullas to cool in the syrup gradually. They can be served warm or refrigerated and served cold.
Calories per Serving: 180
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