Yet another popular Bengali sweet - The Rasgulla or Roshogolla in Bengali lingo is a very delicious and an irresistible dessert. Very popular everywhere, it is slightly difficult to make for a first timer. To make it more simple and easy, I tried the pressure cooker method. These Rasgullas can be also made into Rasmalai by dipping them into thickened milk and garnishing with chopped pistachios.
- 1 litre milk
- 2 cups sugar
- 5 cups water
- 1/4 cup lime juice diluted with 1/2 cup water.
Bring the milk to a boil. Take off the flame. Add the lime juice water little at a time and keep stirring. The milk will start to curdle. Drain in a muslin cloth and keep under a running tap and wash well. Squeeze out all the water.
Knead for 5 minutes till smooth. Meanwhile bring the sugar and water to a boil and simmer till the sugar is completely dissolved.
Form equal sized balls out of the paneer mix and gently drop them in the sugar syrup one by one. Pressure cook for 2 whistles. When cool, remove and serve chilled.