Rasgulla

Since the festivities are nearing thought I'd post a Mitai (Indian Dessert) recipe. Here's one of my favorites & yet easy to make dessert that I picked up from one of our family friends here. It is not only easy but quick & tastes absolutely delicious. The sugar syrup used here though is a lot less sweeter than the ones you get at the store. So if you're sweet toothed & like the ras a lot thicker & sweeter add in more sugar but make sure that the ras is not too thick or your rasgullas will not rise. This recipe has always turned out excellently well everytime I've tried it. However, I'm yet to figure out how to keep them soft even after refrigerating. So If you want to serve them during a party, chill the ras alone & add in the freshly made rasgullas just before serving.

Ingredients
3 Liters or 1 gallon Full Fat milk
3 – 5 ladle full of vinegar (white)
2 cups of sugar with 6 cups of water

Method
Bring milk to a boil. Gently add in vinegar & allow the milk to curdle slowly. (The slower the milk curdles the softer the rasgullas will be).

Now use a muslin cloth to hold the malai make sure you hang it for at least 20mins, do not squeeze.
However make sure that it is moist and not too dry. Use a towel to to dab any excess moisture from the cloth. There shud be some moisture left in the dough. Gently remove from cloth.
Now add in about 2 tablespoons of sugar and gently mix to form a nice soft dough.
Roll into small golf size balls. And add into sugar syrup.
Remember that the Ras should be boiling (sugar syrup), should not be thick or your rasgullas will not rise.
Now cover tightly with a lid and cook for exactly 10mins.
Remove lid and cook again for another 5 mins.
Cool & serve.

Cuisine: Bengali Dessert
(Tip: Prepare the ras while straining the malai so the dough is not left to dry & you're able to cook the rasgullas as soon as you shape them. You could also use Citric Acid instead of vinegar. Dissolve 1 tsp of citric acid in 1 cup of water, heat up in the microwave & gently add to the milk.)