Rasgulla is a milk based Indian sweet. In basic terms it is cottage cheese balls in sugary syrup. I’ve been playing around with the concept, making a couple sweet versions and a savory one. It is the savory version I like best.
The process begins exactly as in the making of paneer:
Milk is brought to a boil. I used 2% with half and half mixed in.
Curdling agent is added. I used the juice of two small limes.
The whey is drained away.
When much of the liquid is drained and squeezed from the curds the cottage cheese is kneaded. It is really more of a mashing/smearing action to transform the granular nature into a smooth consistency.
From this point I used procedures gleaned from various sources. I mixed in some semolina and continued kneading.
I then rolled the cottage cheese into balls, added them to plain boiling water and let them simmer until they swelled to double in size.
I cooled and drained the cottage cheese balls and squeezed as much liquid out of them as I could.
I then dropped them into a simmering pot of broth seasoned with rasam powder.
I chose to cut the balls into quarters and let them soak in the rasam broth in the refrigerator over night.
The cottage cheese was used in a lentil and spinach dish seasoned with rasam powder. Without detailing the procedure this is what went into it:
- mustard oil
- mustard seeds
- cumin seeds
- cardamom pod
- curry leaves – chopped and whole
- ginger paste
- spinach – blanched and chopped
- lentils – cooked
- cottage cheese balls – quartered
- rasam broth
Rice, spinach parathas and coconut chutney rounded out the meal.