Rasagulla

Dish of the Day:


 

Ingredients:

• Indian Cottage cheese also known as Chenna  also known as Paala Virugudu (Telugu) or Paneer ,Sugar and water.

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Procedure:Take 2 liters of milk and curdle to make Chenna. Take a slotted plate and spread a muslin cloth in it. Pour this Chenna along with water into this slotted plate. After all the water gets drained, gather the muslin cloth together and press to remove excess water from Chenna. To test whether all the water has got drained or not, take a little Chenna in your palm and rub with your finger until it is smooth. Then try to make a ball from the rubbed Chenna. If you get a firm ball then you are ready to make Rasagullas. If the ball is too smooth and falls flat then it means that there is still some more water present in Chenna which needs to be removed. 

There is another method to remove water. Take a slotted plate (Chillula pallem in Telugu) and spread a muslin cloth in it. Pour this Chenna along with water into this slotted plate. After all the water gets drained, gather the muslin cloth together and Put some heavy weight (preferably the grinding stone) above this which will press the Chenna in the muslin cloth. Due to pressing excess water gets drained out. Here I kept the Chenna under heavy weight for one hour. When all the water is drained we get a flat, dry Chenna mixture which we call it as Paneer. 

Knead the Chenna by hand. Take the Chenna on to a clean platform and start rubbing it with your palm. Gather the Chenna together and rub once again. Repeat rubbing till the Chenna is smooth. We should feel the ghee on our palm (even when you use low fat milk to make the Chenna, you would feel the ghee on your fingers). We should get smooth dough to get soft Rasagullas. It takes just few minutes of rubbing patiently. 

Take a pressure cooker and add some water to generate steam for cooking. Now put this pressure cooker on heat. Take 1 cup sugar and 3 cups water in a flat dish on another stove and heat it. Stir the sugar mixture till all the sugar is melted. Now allow this syrup to boil. Meanwhile make 10 equal portions of the smooth Paneer dough. Now make these portions into round balls by rolling them between your palms. When the sugar syrup is boiling add the Paneer balls to it slowly. Now transfer this bowl from the stove into the pressure cooker and close the lid. When the cooker is about to whistle, simmer the heat and cook for 15 minutes before switching off the stove. When the cooker cools down completely, remove the pan from it. Now you can see that your Rasagullas are double in size and look like sponge balls floating in water. Keep them aside for at least 4 hours before you eat so that they become firm by absorbing more syrup.Garnish with pistachio nuts and serve

Tip of the day:


Rub your hands with vinegar before and after slicing onions - this will eliminate the smell.

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 Appearances can be deceptive.