Rosogolla

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring the whole milk to a rolling boil in a heavy-bottomed pot.

   Ca. 5 min.

2. 2

   Once boiling, remove the pot from heat and slowly add the lemon juice, stirring gently until the milk curdles completely.

   Ca. 2 min.

   Kokkens note: If the milk doesn't curdle after adding all the lemon juice, add a little more until it separates into clear whey and solid curds.

3. 3

   Let the curdled milk sit for 5 minutes.

   Ca. 5 min.

4. 4

   Line a colander with a clean muslin cloth or cheesecloth and drain the curds, discarding the whey.

   Ca. 2 min.

   Kokkens note: Save the whey for other recipes like kneading dough or making soup.

5. 5

   Rinse the paneer (curds) under cold running water for 2-3 minutes to remove any lemon flavor.

   Ca. 3 min.

   Kokkens note: This step is crucial for flavor and texture.

6. 6

   Gather the edges of the cloth and squeeze out as much water as possible from the paneer.

   Ca. 2 min.

   Kokkens note: The paneer should be firm but still moist.

7. 7

   Hang the paneer in the cloth for 30 minutes to drain further, or press it under a heavy weight for 15-20 minutes.

   Ca. 30 min.

8. 8

   Transfer the drained paneer to a large, clean plate or work surface.

9. 9

   Add the all-purpose flour to the paneer.

10. 10

    Knead the paneer mixture with the heel of your palm for 8-10 minutes until it becomes smooth and free of lumps, resembling a soft dough.

    Ca. 10 min.

    Kokkens note: Proper kneading is essential for soft rosogolla. It should feel slightly oily.

11. 11

    Divide the paneer dough into 12-15 equal small portions.

    Ca. 1 min.

12. 12

    Roll each portion into a smooth, crack-free ball.

    Ca. 5 min.

    Kokkens note: Ensure there are no cracks, as they can break during cooking.

13. 13

    In a large, wide pot, combine the granulated sugar and water for the syrup.

    Ca. 1 min.

14. 14

    Bring the sugar syrup to a rolling boil over high heat, stirring until the sugar dissolves.

    Ca. 5 min.

15. 15

    Add the crushed green cardamom to the syrup, if using.

16. 16

    Gently drop the paneer balls into the rapidly boiling sugar syrup, ensuring they are not overcrowded.

    Ca. 1 min.

    Kokkens note: Cook in batches if your pot is too small.

17. 17

    Cover the pot with a lid and cook on high heat for 10 minutes.

    Ca. 10 min.

    Kokkens note: Do not lift the lid during this time.

18. 18

    Reduce the heat to medium-low and continue to cook, covered, for another 10-15 minutes, or until the rosogolla have doubled in size and are spongy.

    Ca. 15 min.

19. 19

    Remove the pot from heat and let the rosogolla cool completely in the syrup, uncovered.

    Ca. 1 t.

20. 20

    Serve chilled.