Ingredients

The following ingredients have 4 Servings
  • Ingredients for making the rasgulla : Whole milk - 1 litre
  • Curd - ½ cup
  • Ice cold water - 1 litre
  • Sugar - 1 cup
  • Water - 2 cups
  • Cardamom powder - ¼ tsp
  • For baking the Rasgulla: Evaporated milk - ½ cup
  • Sugar - 2-3 tbsp
  • Cornflour - 1 tsp
  • Cheena/Paneer - ½ cup crumbled
  • Saffron strands a large pinch
  • Cardamon powder - ¼ tsp
  • Pistachios - 2 tsp chopped for garnishing

Instruction

  • In a pan bring the milk to a boil. Once it starts boiling pour the yogurt on it. Let the milk curdle. Turn off the heat and leave it for 2 mins.
  • Now add the chilled water to the curdled milk. Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain completely.
  • Knead the cheese well to make into a smooth dough about 5-10 mins. Take small portions of it and roll to tiny balls. They should be tiny and not big as it will double when boiling in sugar syrup.
  • Add sugar and water to a wide pan and bring to a boil. To the boiling sugar syrup, add cardamom powder.
  • Now add the balls one after the other gently. Cover the pan with a lid and cook for 10 mins on a medium high flame. Gently stir every 2-3 minutes to ensure even cooking and puffing. They will double in size when done. Remove and let it cool down comp
  • For baking the Rasgulla: Take the Rasgullas and squeeze off the sugar syrup and add them to a bowl. Add water in the bowl and let it stand in the water for few mins. Take the rasgullas and squeeze the water out completely.
  • Preheat oven for 10 mins @ 180°. Cut the rasgullas into halves and layer them in a baking dish.
  • Take the crumbled paneer, sugar, evaporated milk, saffron strands, cardamon powder and corn flour dissolved in water. Blend them smooth. You can use a mixie or blender.
  • Pour this over the layered Rasgullas and bake for 20 mins.
  • Let it cool down and take them out into a serving bowl/plate, garnish with pistachios and serve.