Gobble that Rasagulla By Deepika - September 18, 2014 Print Recipe Rasagulla- One of Bengal's cheesiest gifts to the world Make these from scratch and have your audience singing. Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients For the dough 1 litre Milk100 ml Cream2 - 3 tbsp Vinegar1 cup Ice cold water For the syrup 2 cups Water1 cup sugar Servings MetricUS Imperial Ingredients For the dough 1 litre Milk100 ml Cream2 - 3 tbsp Vinegar1 cup Ice cold water For the syrup 2 cups Water1 cup sugar Votes: 0 Rating: 0 You: Rate this recipe! Instructions In a heavy bottom pan, heat milk and cream on a medium flame. Stir occasionally to avoid burning. Once milk starts boiling, reduce the heat to low. Gradually add vinegar and stir, milk will start curdling. Once milk curdles, take it off the stove and immediately add ice cold water. Leave it for 2 to 3 minutes. Line the strainer with muslin or cheese cloth. Strain the curdled milk and squeeze to drain the water. Create a make-shift water drainer by placing the dough (in the cheese cloth) over a colander with a heavy object on top of it. The heavy object on it will make sure the water drains out completely. Leave for 3-4 hours. Unwrap dough and you now have "paneer". Yes, take a bow. Make tiny balls, the size of plums with the paneer. It doubles when cooked, so decide the size accordingly. And mark my words when I say, "make them ultra smooth". Bring the sugar dissolved in the water to a boil in a wide open pan. Add the paneer balls, cover and cook for 15 minutes on medium heat -while you, of course, keep an eye on them. Do not crowd them. Remove from heat and allow to cool before putting them in the fridge to chill overnight. Rasagullas taste best when chilled.