Rasagolla
Ingredients
Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup
Preparation
• Bring one gallon of milk to a boil. When boiling add one cup of either whiter vinegar or lemon juice. Turn the stove off. Milk should separate into whey and curd. • Pour into colander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This will take at least an hour (you can leave it overnight). • Place curd in food processor and process for one minute. It should be soft but not sticky. • Form small balls from the curd. Using vinegar usually results in about 80 to 100 rasagollas. • Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasagollas in syrup. Turn off the heat to place the cover on the pressure cooker. Turn heat on high. When cooker begins to whistle wait for a couple of minutes, then turn it off. • When pressure cooker depressurizes, remove cover and re- peat previous step with the rest of the rasagollas. Do not use the same sugar syrup more than once.
Ingredients
Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup
Preparation
• Bring one gallon of milk to a boil. When boiling add one cup of either whiter vinegar or lemon juice. Turn the stove off. Milk should separate into whey and curd. • Pour into colander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This will take at least an hour (you can leave it overnight). • Place curd in food processor and process for one minute. It should be soft but not sticky. • Form small balls from the curd. Using vinegar usually results in about 80 to 100 rasagollas. • Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasagollas in syrup. Turn off the heat to place the cover on the pressure cooker. Turn heat on high. When cooker begins to whistle wait for a couple of minutes, then turn it off. • When pressure cooker depressurizes, remove cover and re- peat previous step with the rest of the rasagollas. Do not use the same sugar syrup more than once.
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