Rosogolla

下ごしらえ

材料

作り方

手順

1. 1

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

   約5 分

2. 2

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

   約2 分

   調理のヒント： 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.

   約5 分

4. 4

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

   約2 分

   調理のヒント： 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.

   約3 分

   調理のヒント： 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.

   約2 分

   調理のヒント： 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.

   約30 分

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.

    約10 分

    調理のヒント： Proper kneading is essential for soft rosogolla. It should feel slightly oily.

11. 11

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

    約1 分

12. 12

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

    約5 分

    調理のヒント： 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.

    約1 分

14. 14

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

    約5 分

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.

    約1 分

    調理のヒント： 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.

    約10 分

    調理のヒント： 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.

    約15 分

19. 19

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

    約1 時間

20. 20

    Serve chilled.