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Wednesday, February 16, 2011

Rasgulla (Indian Sweet Cheese Ball)



Rasgulla is a very popular Indian sweet dish and not very often home made... as it require certain skill and.... luck in terms of making a perfect round and yet soft cheese ball...

Well sounded like it has all the challenges I am looking for!

Ingredients:

4 cups of whole milk
2 cups of sugar
4 cups of water
2 tbsp of lemon/lime juice (or vinegar)
a pinch of saffron (optional)



First in a cooking pot, slowly bring 4 cups of milk to boil, stir constantly to prevent burning. Slowly stir in 2 tbsp of Lemon/Lime juice or vinegar whichever you choose to use, all the while stirring to make sure its well mix.

Turn off the heat and continue stirring for another minute or so, this will help the curd to form better.

Place a clean cheesecloth (double layer), on top of a colander, pour in the curd forming milk, wash the soft cheese with running cold water to wash away the acid taste of lime/lemon juice.

Wrap the cheese up and squeeze out as much water as you can to form a semi soft dough, the texture should be harder than bread dough before raising.

Now take out the cheese dough and knead it continuously on a clean, nonstick surface for about 5-8 minutes until your hand feel a little greasy. This is very important to make sure a good form of cheese ball later.



Carefully divide the cheese dough to 20 equal size, roll it into small cheese ball.

At the same time, bring 2 cups of sugar and 4 cups of water to boil in a pressure cooker, your pressure cooker should be big enough to let the Cheese balls expand, they will expand to double its size, so please bear that in mind.

While the syrup still boiling, slowly throw in the cheese ball with care, cover with pressure cooker lid, and pressure cook at medium flame for 10 minutes.

After 10 minutes, take the whole pressure cooker to the sink and run cold water all over the cooker, this is to release the pressure inside the cooker instantly.

And now... its time to check if our Rasgulla works!

Note:You could add the saffron now while it is still hot.



Rasgulla normally serve cold, and it could be store in the fridge for weeks, it is a good dessert to be prepared before hand if you have a party at home!



中文版,For Chinese, Click --> 奶豆腐汤圆


2 comments:

  1. I read both your chinese and English blogs! They are so helpful! I make my Indian fiance read the english one to make me yummy food!
    Just curious how you get time to translate them so fast. :)

    Keep blogging!

    Thank you!
    Eve

    ReplyDelete
  2. Hi Eve, thanks for visiting both my blogs... I am glad you and your fiance could now share some reading...

    I started this English blog mainly for my friends who doesn't read chinese..

    It does not take so much time to translate though... photographing is the toughest part.. :)

    Do come and visit sometimes!

    ReplyDelete

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