Rasagolla and Rasmalai
Traditionally made in Odisha, Rasagolla/Rasagula is very soft and spongy balls of cheese dipped in light sugar syrup. This is prepared with minimal ingredients like milk/chenna and sugar and enjoyed by the sweet toothed Odias.Freshly made rasagollas are easily available in every street confectionery. Rasmalai is another sweet dish similar to Rasagolla and the two recipes are posted below.
Preparation of Chenna (Paneer):
Take 6 pint of milk in a pan put it to boil. When it starts boiling add 6 tbsp lemon juice and stir well. Switch Off the flame and wait till Chenna (paneer)separates from water. Strain the whole thing into a porcelain cloth. For Rasagolla and Rasmalai make sure the extra water is squeezed off completely and hang this for an hour to make sure water has drained.
- Sugar-2 cups
- Water -2cups
- Few pods of cardamom
- 1 spoon of semolina (optional)
- A pinch of saffron
- Make a sugar syrup using sugar, water, cardamom powder and saffron.
- For rasagola, chenna has to be kneaded properly for 5-10 minutes. Then make small balls of rasagollas without any crack.
- Put all the rasagola balls into the boiling syrup one by one so the temperature can be maintained.
- Cover the lid of the pan and boil for 20 minutes in high flame. When the sizes of Rasagolla’s double,please remove the pan and keep aside to cool down. Rasagolas are ready to serve.
- Sugar 100g
- Milk 1cup
- Evaporated milk 1 cup
- A pinch of Cardamom powder
- Pistachio for garnish
- Take all the above ingredients in a pan and boil it.
- Put Rasagollas into this malai(thickened milk) for 2 mins on sim
- Now cool the Rasmalai for 5-6 hours and serve chilled