Rosogolla

Pregătirea ingredientelor

Ingrediente

Mod de preparare

Pas cu pas

1. 1

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

   Aproximativ 5 min.

2. 2

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

   Aproximativ 2 min.

   Nota bucătarului: 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.

   Aproximativ 5 min.

4. 4

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

   Aproximativ 2 min.

   Nota bucătarului: 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.

   Aproximativ 3 min.

   Nota bucătarului: 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.

   Aproximativ 2 min.

   Nota bucătarului: 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.

   Aproximativ 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.

    Aproximativ 10 min.

    Nota bucătarului: Proper kneading is essential for soft rosogolla. It should feel slightly oily.

11. 11

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

    Aproximativ 1 min.

12. 12

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

    Aproximativ 5 min.

    Nota bucătarului: 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.

    Aproximativ 1 min.

14. 14

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

    Aproximativ 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.

    Aproximativ 1 min.

    Nota bucătarului: 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.

    Aproximativ 10 min.

    Nota bucătarului: 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.

    Aproximativ 15 min.

19. 19

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

    Aproximativ 1 oră

20. 20

    Serve chilled.