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GANDHI FAMILY – SOMERVILLE, MA
“This is a special dessert made during the Hindu festival of Diwali.”
SANGITA GANDHI
RASGULLA (SWEET CHEESE CURD)
INGREDIENTS
2 liters milk 5 cups water
2 tbsp. lemon juice 3 cardamom pods 1 cup sugar
1 In large pan, bring milk to a boil, stirring occasionally. Once milk comes to a boil, stir in 2 tbsp. lemon juice. (Can also use curd or vinegar.) Stir until milk curdles, keeping the heat on low to medium.
2 Drain the curdled milk over a cloth- lined colander. (You can use the leftover water to make soup or dough, as it is very nutritious.) Squeeze off the water completely, being careful because the curdled milk will be hot.
3 Rinse off the curds with fresh water to remove the sourness from the lemon juice. Squeeze off the water, but do not over-squeeze or the moisture in the paneer will be lost.
4 Hang for 1 hour to make sure water has drained completely.
5 Mash the paneer for 5 minutes, until it makes a smooth mixture without any grains.
6 Roll the paneer into small balls. Set aside, covered to prevent them from drying out.
7 In large pot add sugar water and cardamom. Stir to dissolve sugar completely. Now boil water for 5 minutes.
8 Drop paneer balls one by one into boiling water. Cover and boil for 10 minutes or until balls double in size. Remove from water and drop into ice water bath to prevent them from shrinking.
9 Once cooled, place in serving bowl and pour in leftover sugar water. Enjoy chilled or as is.
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