Ingredients
- 1-liter Full Cream Milk
- 2 tablespoons Lemon Juice
- 1½ cups Sugar
- 4 cups Water
- 2-3 Green Cardamom
Serves: 13 rasgullas
Direction:
Step 1: Bring the milk to boil (medium flame).
Step 2: Mix lemon juice with 2 tablespoons water (stir continuously).
Step3: When the milk solids separate completely spread it into a cheesecloth and drain the excess liquid.
Step 4: Hang it for 30 minutes to get an accurate amount of moisture. ( Not more than 30- 40 minutes.)
Step 5: Untie the cheesecloth and move it into a plate.
Step 6: Crush the milk solids with hand. ( should have a little moisture)
Step 7: Knead it until it turns like a dough.
Step 8: from the paneer dough make 13- 15 small balls in equal proportion. (Make small balls as the size of the balls will double when immersed in the sugar syrup)
Step 9: Heat 4-cups water with 1½ cups sugar and cardamom in a saucepan with a lid in a medium flame.( sugar syrup)
Step 10: Drop the balls once it starts to boil.
Step 11: Cover it with a lid. Let it cook over medium flame.
Step 12: About after 5-minutes stir gently. Again, keep it for 7 to 9 mins.
Step 13: Turn off the flame. ( the size of the panner balls will be double the size)
Step14: Transfer them to a large bowl and let it cool for 5-6 hours.
Tips:
- Use cows milk for best result (full fat)
- Do not make sweets with packed panner .
- Make sure that the balls you made have enough moisture or else they will be too hard.
- Do not knead after it starts to release the fat.
- Make sure that the syrup is boiling when cooking the balls.
- If you want to double the recipe, cook them in batches.
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