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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the cheese balls: Bring the milk to boiling point. | 2. Add the lime juice/ vinegar in little doses till the milk curdles completely and the liquid separates from the cheese. | 3. Strain the cheese after washing it in a number of changes of water to ensure that there are no traces of the lime or vinegar left. | 4. Hang it in a cheesecloth for about 40 mins to allow the remaining water to drip away. | 5. Put the drained cheese on a plate or in a food processor. | 6. Knead or blend on low to a smooth consistency. | 7. Now add the baking powder and flour (if using)- add it only if the dough is too sticky and unmanageable. | 8. In the mean while keep the water to boil and add the sugar to it. | 9. Let it dissolve completely. | 10. Skim away any impurities. | 11. Bring to a simmering point. | 12. While this is boiling shape the dough into 20 little walnut shaped balls if making rasgollas (balls in sugar syrup) and into flat shapes like patties for rasmalai. | 13. Add the balls to the syrup (put one on a trial basis first if it breaks up you may need to add a little more flour to the dough. Otherwise you may end up with all of them forming a huge mess in the water) and simmer on low heat till the balls are double in size (about 10 mins)- for rasgollas you may have to boil them for around 20 mins and add the cardamom and saffron to the water. | 14. Carefully remove the balls with a slotted spoon and keep aside for 3-4 mins to drain. | 15. For the rasgollas pour the syrup over the balls when it has cooled and refrigerate till needed. | 16. For the rasmalai you will have to make the thickened milk: Reduce the 500 ml milk to half (250 ml) on low heat stirring occasionally (add the cardamom powder to the milk as it simmers). | 17. Add the sugar stir, cool and refrigerate. | 18. To serve, pour the chilled milk over the cheese balls and refrigerate for atleast 30 mins. | 19. Sprinkle with the saffron strands and the pistachios. | 20. Alternatively you can add the saffron and rose water instead of the cardamom as the milk boils so that it gets coloured for a kesari rasmalai. | 21. Note: Most of the time I do not thicken the milk too much but just bring the milk to a boil and add sugar and give the rasgollas a boil in the milk too and then chill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2			297.68	23.3264	15.372	15.9576
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
water	800			0.0	0.0	0.0	0.0
sugar	900			725382.0	181436.4	0.0	0.0
flour	20			11565.6	2532.1079999999997	188.02	44.872
baking powder	3/4	teaspoon		1.8285	0.9556	0.0	0.0
milk	500	ml		297.68	23.3264	15.372	15.9576
sugar	100			725382.0	181436.4	0.0	0.0
green cardamom	3 -4		peeled ground	-	-	-	-
pistachio	25		blanched skinned slivered	17220.0	835.4775	619.92	1393.59
saffron	1/4	teaspoon		0.5425	0.1144	0.02	0.0102
milk	15			297.68	23.3264	15.372	15.9576

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.