Famous Bengali sweet, though originated in Orissa
It is absolutely yummmm!!!!
|1 litre||Whole milk|
|3 pinch||Lemon juice or citric acid crystals diluted in al little water|
|1½ cup||Sugar (160ml cup is used 2 measure)|
|3½ cup||Water (for Syrup)|
Step 1- Please follow MULLAI's paneer making process
Step 2- After squeezing out water completely from the paneer , knead it well like a dough
Step 3- Make between 12- 20 balls out of the paneer dough
Step 4- Dissolve sugar in water ina heavy bottomed pan and bring it to boil , NO string consistency required
Step 5- Drop the paneer balls into it and boil on medium for about 25 mins covered with a lid. They will swell to about double the size. Switch off
Step 6- Now peel a petal of the cardamom to expose one side of the seeds in it and put it in the syrup. It helps remove the smell of the milk traces in them
Step 7- Let cool the rossogollas completely. Then store in an air tight container and chill in the refrigerator
Serve chilled .
Always keep the rassogollas chilled in the refrigerator
While cooking rassogollas in the syrup see that it does not become too thick and adjust the consistency and sweetness