Rassogolla is the most popular bengali dessert. The popularity of rassogolla is such that it is exported to countries like US, UK and many other countries around the globe.
Ingredients:
- Freshly made 250 gms paneer from 2 litre milk
- Boiling sugar syrup - 2 litre
- Sugar syrup - 2 litre
- Sugar - 2.6 kg
Preparation:
- First of all rub the paneer with your hand and make it fine and then make small balls out of it.
- Now we prepare the boiling syrup.For this we first add 2 lts of water with 1.5kg of sugar and boil it.
- When the syrup boils, remove a layer of white froth which surfaces on the top of the boiling syrup.
- If possible then just strain the liquid to remove impurities.
- This syrup has to be kept boiling and the Paneer balls which were prepared by us are dropped.
- From time to time we need to check the density of the boiling syrup with a spoon.
- If the boiling syrup thickens, add a little water. The density of the syrupshould be same through out.
- After sometime you will find the Paneer balls in the boiling syrup getting larger in size.
- Now we have to boil the syrup and the balls for some more time until we find the balls getting smaller in size.
- In the meantime we prepare the syrup. For this we take 2 lts of water and add 1.1 kg of sugar to it.
- We boil the syrup and then cool it and keep it aside.
- Now take out the balls and dip them in the made syrup.
- After sometime the Rassogolla are ready. Serve them hot.
Preparing Paneer (Indian Cottage Cheese)
Ingredients:
- Full Fat Milk - 1 Litre.
- Yoghurt or Butter Milk - 200 ml or Lime Juice - 2 Tablespoons or White Vinegar - 2 Tablespoons.
- Take a large heavy bottomed pan.
- Pour all the milk in it and boil it over medium heat.
- Stir it occassionally to avoide the milk from sticking to the bottom of the pan.
- Once the milk boils over reduce the heat.
- Now quickly add yoghurt ( or vinegar or the lime juice whatever you prefer).
- The milk will start to curdle and you will see the lumps of curds seperated from the yellow water like substance.
- If this is not the case then add more yoghurt ( or vinegar or the lime juice)
- Take another big pan and sieve the mixture using a big seive or a collander).
- The water liquid will collect in the pan at the bottom. Keep it aside.
- The thick mass will collect in the collander or the seive.
- Take a muslin cloth and put this thick mass in it and hold all sides of the muslin cloth and twist the cloth to squeeze the thick mass.
- You will see the water oozing out of the muslin cloth.
- We need to press this hard to make it into a thick paneer. You can take a big heave pan and fill it water and put it on top of the muslin cloth which is holding the cheese.
- Leave it for an hour or so and trasfer the cheese into refrigerator.
- The cheese which you get in the shops is normally thicker than what you make at home as the commercial ones has corn starch in it.
- The cheese which you make at home will be sweeter and bit soft and supple.
- Now this cheese can be used in different dishes.
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