I made Rasgulla before using the pressure cooker, it turned out well, but I keep thinking of how rasgulla was made before pressure cooker was even invented!
So I came across one of the recipe long back using just normal heavy bottom cookware, I could not recall the exact recipe now, but I really wanted to try the cooking method..
I was also at the opinion that a good rasgulla lies with how well the cheese/paneer is kneaded.... so I put my thought to practice and use a stand mixer to knead the paneer this time. It works so well and gives me soft and spongy cheese balls in much shorter time ! I am definitely delighted!
For Cheese balls：
100 gm of shop bought Paneer Optional
4 cup of organic whole milk （if you do not use shop bought paneer，use 6 cups of milk)
1 tbsp lime/lemon juice/vinegar
2 cup of sugar（reduce if you prefer less sweetness）
5 cup of water
1/8 tsp Cardamom Powder or a pinch of saffron
1 tsp chopped pistachio for garnishing
Bring milk to boil and turn the heat to low, stir in lemon/lime juice and continue stirring for a while until the milk curdles completely.
Pour the whey and curdled milk over muslin/ cheese cloths, and keep the whey if you wish, the whey could be use to make chapati dough later on.
Rinse and wash the curdled milk under running water to wash away the lemon/lime smell. Wrap and squeeze the muslin cloths as much as your hand could handle to form a soft cheese dough.
In a stand mixer breaks and knead the shop bought paneer to form what looks like loose chunks of cheese, the smaller the chunks, the better. It will take about 2 minutes to do it with stand mixer at speed of 3-4.
Now add the fresh cheese we just made and continue running the stand mixer for another 2-3 minutes or until a soft cheese dough is formed.
Note: If you do not have stand mixer, you could knead the cheese by hand, just make sure you knead long enough to form a smooth soft cheese dough.
Roll the cheese dough into long shape and make into small balls, this dough should make about 40-45 pieces of cheese balls about 1.5 cm in diameter.
In a heavy bottom cook ware with lid, boil water, sugar and cardamom powder or saffron, keep stirring until sugar completely dissolved and the water start boiling.
Gently place half of the cheese balls into syrup and cover with lid, cook at medium high, make sure you leave enough space for the cheese balls to expand.
Keep checking the lid every 3-4 minutes to make sure the sugar syrup does not over boiled and oozed out. Cook the rasgulla for about 10-12 minutes or until the cheese balls doubled in size.
Remove the cooked rasgulla with some of the syrup, and continue the same process for the remaining cheese balls.
When all cheese balls are cooked, place them all together with the syrup, let cold and keep it in air tight container. Chill the rasgulla in refrigerator, it should keep easily for 1-2 weeks. Rasgulla is always serve cold/ room temperature.
Sprinkle some chopped pistachio before serving.
中文版，For Chinese，Click --》古法奶豆腐汤圆