I love making sweets, just need a reason to make one. Both my kids love sweets, they have some or the other demands daily. I had once tried making Ras malai.. but the paneer just disintegrated in the water, after that I had not tried any paneer sweets. I am member of a group on Facebook, seeing so many Rasgullas daily I just couldn’t resist the temptation.

The tips here are really helpful, and I followed these and got great results.

Ingredients for making paneer

  1. Milk                                     1 litre
  2. lemon juice                       2 to 2.5 tablespoons
  3. muslin cloth or any cloth for straining the paneer

For making the paneer balls

  1. paneer (the one we made using 1litre milk and set aside)
  2. rava (semolina)                    1.5 tsp
  3. sugar (powdered)               1.5tsp

For making the sugar syrup

  1. Sugar                      1 and a half cups (the sugar we get here is less sweeter, hence I used 1.5 cups. Adjust according to your taste.)
  2. water                       4 cups
  3. cardamom powder   1 tbsp
  4. saffron                          a few strands
  5. pista                              a few

Method

  • First, start with boiling milk in a thick bottom vessel. As soon as the milk starts to boil simmer, add the lemon juice and give it a stir and turn off the gas immediately. You can see the milk curdle, it will be pure white in colour. Take the cloth and strain the paneer, run water over it to get rid of the lemon juice.
  • With your hands squeeze out the whey, and tie it on the kitchen tap and let it hang there for 2 to 3 hours, until all the whey has been strained. You can start working on the panner right away or keep it in the fridge for a while. I kept the paneer in fridge for around one hour till I was ready to start working on it.
  •  Now take the paneer, knead it well, with your finger tips and then with the heal of your palm. In the start it will be all crumbly, once you start kneading it, you will see it coming together. Once you reach the stage were the paneer is soft and comes together, add the semolina and powdered sugar. knead again and make a smooth ball and start rolling out into small balls. The paneer should not be too dry or you will develop cracks while rolling. Make smooth balls without any cracks.

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  • Once you are done rolling all the paneer. Take a deep and wide heavy bottom vessel with lid ( I don’t like using my cooker for paneer, ever since the ras-malai disaster happened), add sugar and water to it and as soon as the sugar dissolves and starts boiling add the panner balls to it and cover it with the lid and time it for 12 mins.
  • Avoid the temptation of checking the paneer before 12 mins.
  • keep a wide vessel with fresh water for checking the paneer balls.

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  • Once 12 mins pass, open the lid and carefully with a laddle or  a deep spoon, scoop the panner balls one by one and transfer it to the fresh water vessel. If they float or come up it means its not done, so transfer them back to the sugar syrup and let them cook for 3 to 5 more mins. And if they stay in the bottom of the vessel then its done. Let all the paneer balls stay in the fresh water until the sugar syrup cools down.
  • Once all the paneer balls are done, take the sugar syrup off the heat. Let the sugar syrup cool, add the cardamom powder.
  • Once the sugar syrup is cool, squeeze the fresh water from each of the paneer balls and transfer it back to the sugar syrup.

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  • Add saffron strands and chopped pista. I also added a few drops of rose water.

Notes

  • Place the rasgullas in the fridge and let them soak in the sugar syrup for a few hours. Enjoy the delicious Indian sweet.

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  •  Enjoy!!

Notes

Do not let the sugar syrup form string consistency. Just let the sugar dissolve and as soon as it starts to boil you are ready to add the panner rolls. If the sugar syrup becomes thick it would not penetrate the paneer balls.

Dont let the curdled milk stay on heat for longer, it wil not give you the desired consistency. Remove from heat as soon as you add the lemon juice and stir it and you see the milk curdle.

Save some whey in case you need to add a few drops to the paneer. If the panner gets dry while rolling you can add a few drops of the whey and knead again.

Avoid the temptation of opening the lid of the vessel while the panner balls are cooking in the sugar syrup.

Handle the paneer balls carefully while transfering.

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