Wish all my friends a fabulous Diwali.For this Diwali I thought of sharing with you all one of my favorite desserts - Rasgulla. Rasgullas are offered in the world-famous Jaganath temple at Puri as an offering to goddess Lakshmi. And so I thought it was appropriate that we have this for our Diwali celebration.
Recipe Source:Rak's Kitchen
Milk(full cream)-1 Litre
Lemon juice- 3 tbs
Cardamom powder-1/8 tsp
Ice cubes-12 nos
Bring the milk to a boil. Now lower the heat, add the lemon juice and stir well. After a few minutes milk will curdle and whey becomes clear and will separate. Now switch off the heat and add ice cubes and mix well. Drain the whey using a strainer and rinse the cheese under cold water, and squeeze out the water well. This process removes the sourness of the lemon from the cheese. Transfer the cheese into a cheesecloth or muslin cloth. Then squeeze the excess water by keeping the cheese(wrapped in cheesecloth) under a heavy pan (or anything that is heavy). After 40 minutes check the cheese by taking a little bit in your palm and rubbing with your fingers. After rubbing it for about 15-20 seconds, you should be able to make a firm but smooth ball. If it is not ready, keep it pressed for a little longer. Now knead this for 7-10 minutes gently to make it like a soft and smooth dough. I have tried using the food processor and that also works fine.
Make smooth equal sized balls. You can make around 25 balls. Meanwhile put the sugar,cardamom powder,clove and water in a pressure cooker and bring to a boil. Add the cheese balls carefully one by one .After the pressure cooker starts steaming, put the weight and turn the heat to low and cook for about seven minutes. Open the cooker when all the pressure is released by itself. By now Rasgullas would have doubled in size.
Refrigerate this and serve chilled!
Sending this over to 'My Diwali My Way' hosted by Khushi of 'A Girl`s Dairy'