I have made rasgullas at home many times but never posted it here in my space. The reason being I always end up making them using raw sugar and so the end product is not visually appealing, so to say. That doesn't stop any of us in polishing it off in an evening!!
When I saw this combo in the list compiled by Srivalli, I grabbed the opportunity to showcase these beauties which we adore! The rabdi was a bonus :). This is the third combo that I have chosen to post for day 3 week 2 of BM #30.
I have chosen to make a low fat version but feel free to use full fat milk and condensed milk and/or heavy cream for the rabdi.
For Rasgulla -
Milk 4 cups
Lime juice 1/4 cup
Water 3 cups
Sugar 1 cup
For Low Fat Rabdi -
Milk Powder 3/4 cup (Low fat)
Milk 1 1/2 cups (divided use)
Sugar 2-3 Tbsp
MTR Badam Powder 1 Tbsp (Optional)Saffron a pinch (Optional - I didn't use)
Cardamom Powder 1/4 tsp
Nuts of your choice for garnish
Method Of Preparation -
To Make Rasgulla -
Boil milk in a pan, gradually add the lime juice and keep the flame to low. Remove from fire when the milk solids separate from the whey.
Line a cheese cloth in a colander and collect the milk solids (paneer) draining out the whey.
Wash the paneer to remove the lemony taste.
Squeeze out the liquid from the paneer and the best way to do it is to put a heavy object on the cloth wrapped paneer and placing it in an incline while letting the whey drain out.
After about 30-40 min, the paneer is ready to use.
Knead the paneer to make a smooth dough. Pinch 12-14 equal portions and roll them into smooth balls without any cracks.
In a pressure cooker, add 3 cups of water and 1 cup of sugar and let it come to a boil.
After the sugar solution comes to rolling boil, gently drop the paneer balls, cover and let them cook under pressure for about 15 min or up to 1-2 whistles.
Once the pressure is gone, remove from the cooker and refrigerate for a few hours.
To Make the Low fat Rabdi -
In a microwave safe bowl, add the milk powder and about 3/4 cups of milk and whisk well.
Cook in the microwave in 30 sec intervals until it resembles khoya. It took me about 6-7 min.
Add sugar, cardamom powder, badam powder (if using), and the remaining milk. Cook for 4-5 min and let it cool.
Blend it smooth and let it chill for an hour.
Assembling Rasgulla Rabdi -
Squeeze out the sugar solution from the rasgullas and place in a serving bowl.
Pour the Rabdi over the rasgullas and garnish with the nuts of your choice.
Serve it chilled for a delightful dessert!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.
Preparation Time 40 min + cooling time 2-3 hours