Rosogolla

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 5 min

2. 2

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

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 5 min

4. 4

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

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 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.

    Ongeveer 10 min

    Tip van de kok: Proper kneading is essential for soft rosogolla. It should feel slightly oily.

11. 11

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

    Ongeveer 1 min

12. 12

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

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 1 min

14. 14

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

    Ongeveer 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.

    Ongeveer 1 min

    Tip van de kok: 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.

    Ongeveer 10 min

    Tip van de kok: 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.

    Ongeveer 15 min

19. 19

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

    Ongeveer 1 uur

20. 20

    Serve chilled.