how to make rasgullas/roshogulla
DISCLAIMER: Unlike previous posts on this blog this one actually contains useful information. It will also be easy to find – it is presented in a nice pictorial fashion. This post also tells you how to make your own paneer.
What is a rasgulla:
Wikipedia, the source of all true knowledge in the world, defines a rasgulla as: a very popular cheese-based, syrupy sweet dish. This is all very true.
How long does it take to make
About two and a half hours. Other incidental information, do not do this on the hottest day of the year, cooking these darned things raised the temperature inside the house from a modest 85 Fahrenheit to 90 Fahrenheit at which point I promptly took a shower and went grocery shopping (the QFC has air-conditioning).
Is it good for me
It depends on your definition of good. In my opinion, this is one of the better Indian sweets, topped perhaps by Kaju Barfi (mostly because that can be consumed in copious quantities) and Gulab Jamuns.
How do I make it
It is a simple two step process:
a) Make the cheese (paneer) for the balls (gullas?)
b) Make the syrup
c) Put the dumplings in the syrup until they absorb it
BUT I WANT PICTURES. YOU PROMISED PICTURES. WHERE ARE MY PICTURES?
Here we go …
First, take an empty pot like above
You need milk. I used half-a-gallon of milk for 9 rasgullas. Please note: 9 rasgullas are very few. also, the bottle of peppermint liqueur is not necessary
You also need a lemon. And a knife to cut the lemon. Unless you can cut it with your hands, like a boss.
Transfer milk into the vessel. You may choose to do this at any convenient location. Once this is done start boiling. The Milk. Boiling the milk.
Click that picture to see milk getting warm. Now, an important lesson in boiling milk is that milk tends to go from just-about-to-boil to boiled-and-spilt-all-over-the-stove in a matter of moments.
Add lemon juice to the milk. This will cause it to coagulate? and you get cheese. This gentlemen (and ladies) is the way to make paneer.
Line something that has holes with a cloth that has holes so that you can drain out the milk and separate the paneer
Transfer. Wash under water (you want to get rid of the lemon juice)
Drain the water. This part is medium fun.
Ladies and Gentlemen – voila – paneer – this will be really soft and really delicious. At this point, BE STRONG. DO NOT EAT THIS.
Remove more of the water. I am using a bottle of peppermint liqueur for additional weight. Feel free to substitute it with your own alternative.
I got bored. I added more weight.
Paneer. It’s about a hundred and fifty grams of paneer for half-a-gallon of milk
Take the paneer and make balls. Or spheres. This is extreme fun. Very relaxing.
Get sugar. I used half-a-kilo of sugar.
Make the syrup – chaashni – that dear readers is half a kilo of sugar in water
Put the gullas in the pan and let them absorb.
Swirl and rotate and twist and twirl
After some time (in my case about 40 odd minutes) you have rasgullas
US ka asar ho gaya hai 2 saal mein… Centigrade to Fahrenheit…. Liters to gallons….
lol … i’m used to gallons … celsius/fahrenheit still varies sometimes …
Hilarious commentary man.. reminded me of the good old days 🙂
ty ty. ahh, the good old days 🙂
[…] DISCLAIMER: Unlike previous (and/or most) posts on this blog this one actually contains useful information. It tells you how to make gulab jamuns from scratch. The last post that was like this was about rasgullas. […]