Rassogolla

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.

Extra:

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.

Method:

• 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.