Remember this line from the old Government sponsored advertisement to promote National Integration? One little boy forgets his lunch box, and immediately all the other children offer some of their lunch to him. The Punjabi kid brought samosa, and the Bengali kid brought rasgullas and he said that line!!
This is what comes to my mind every time I make this delicacy.
Before this recipe, I was under the impression that Bengali sweets are hard to make. It doesn’t seem like that anymore! I learnt this one first form Gurjar Aunty, and later found it in a recipe book of mine – So much for collecting recipes!! Goes to show I don’t try out enough of them!
It’s a fool proof method! See for yourself 🙂
Toned milk or cow’s milk – 1 Litre
1/4 cup white vinegar diluted with equal quantity of water
Sugar – 1 and 1/4 cups
Water – 3 Cups
Saffron strands (Optional) – 1 tsp.
1. If using cow’s milk – Heat the milk, cool completely and remove the cream. If not proceed directly to the next step.
7. Pour 3 cups water in a pressure cooker. Dissolve the sugar and allow the syrup to come to a boil. (You may dissolve warmed and powdered saffron strands to the water alongwith the sugar to get slightly pale rasgullas)
8. Drop the rasgullas gently into the syrup while it simmers on slow fire.
9. Cover the cooker with lid and place the whistle on top. Keep on high fire for one whistle and turn off. Let it cool completely.
10. Open and transfer the swollen rasgullas into a bowl.
Here is a picture of a halved rasgulla. You should find the jaali (Holes as in cheese) pattern after it is cut.
Now, Isn’t that easy? It gets done in about 40 minutes from the making of the paneer to the cooker cooling down. The only big wait is the refrigerating time!