Ingrédients pour Rasagulla Sweet Milk Balls
- Whole Milk
- Half And Half
- 2-3 tablespoons lemon juice (or more, as needed, to curdle the milk)
- 1 ½ cups water
- 2 cups granulated sugar
- 2 tablespoons rose syrup (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rasagulla Sweet Milk Balls? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Rasagulla Sweet Milk Balls
- Gently heat the milk in a large saucepan over medium heat. Stir occasionally to prevent scorching.
- Once warm, remove from heat and slowly add the lemon juice, stirring constantly until the milk curdles into a solid mass.
- Line a strainer with cheesecloth and place over a large bowl. Pour the curdled milk into the cheesecloth and let the whey drain completely for at least 30 minutes.
- Once drained, gather the edges of the cheesecloth and carefully squeeze out any excess water. You can also place a heavy weight on top for another 15-20 minutes to further remove moisture.
- Remove the paneer (curdled milk) from the cheesecloth and crumble it finely using your hands or a food processor. The finer it is, the smoother the rasgulla will be.
- Gently knead the crumbled paneer for a few minutes until it becomes smooth and elastic. Add 1-2 tablespoons of water if it's too dry.
- Roll the paneer into small, walnut-sized balls.
- In a heavy-bottomed pan or a pressure cooker, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
- Once boiling, carefully add the rasgulla balls to the sugar syrup.
- **If using a pressure cooker:** Close the lid, but DO NOT weight it. Cook on medium heat for 15 minutes. Turn off the heat and let the pressure release naturally.
- **If using a saucepan:** Simmer the rasgulla balls in the syrup for 20-25 minutes over medium-low heat, ensuring the syrup is gently bubbling. Do not boil vigorously.
- Remove from heat and let the rasgulla cool completely in the syrup. The balls will absorb the syrup and become plump and soft.
- Once cool, gently stir in the rose syrup (optional).
- Refrigerate for at least 2 hours to allow the flavors to meld. Serve chilled and enjoy! Store in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
352g
Fat
55g
Carbs
30g
