Savory Cottage Cheese Balls

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.

rasgulla

 

Curdling agent is added. I used the juice of two small limes.

rasgulla

 

The whey is drained away.

rasgulla

rasgulla

 

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.

rasgulla

 

From this point I used procedures gleaned from various sources. I mixed in some semolina and continued kneading.

rasgulla

 

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.

rasgulla

rasgulla

 

I cooled and drained the cottage cheese balls and squeezed as much liquid out of them as I could.

rasgulla

 

I then dropped them into a simmering pot of broth seasoned with rasam powder.

rasgulla

rasgulla

 

I chose to cut the balls into quarters and let them soak in the rasam broth in the refrigerator over night.

rasgulla

 

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
  • asafetida
  • ginger paste
  • onion
  • garlic
  • salt
  • tomatoes
  • spinach – blanched and chopped
  • lentils – cooked
  • cottage cheese balls – quartered
  • rasam broth

rasgulla

rasgulla (14).jpg

rasgulla

rasgulla

rasgulla (18).jpg

rasgulla

rasgulla

 

Rice, spinach parathas and coconut chutney rounded out the meal.

rasgulla

rasgulla

idli

rasgulla



 


8 thoughts on “Savory Cottage Cheese Balls

    1. Thank you. While I love the traditional sweet rasgulla, I indulge in sweets only occasionally, so I more often lean toward savory options. I think rasgulla, because of its spongy aspect, might absorb more flavor than regular paneer.

      Liked by 1 person

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