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Rasgoolas: Extracted From "Lord Krishna's Cuisine" by Yamuna Devi
Rasgoolas: Extracted From "Lord Krishna's Cuisine" by Yamuna Devi
Another texture is achieved by hanging cheese made with store bought milk and cut with a citric acid solution in
cheesecloth and slowly draining it of whey for one or two hours.
A third texture is achieved by slowly boiling the cheese in a heavy syrup ? say two parts sugar to one part water - and then
soaking it in the same syrup. Further, sweets are sometimes cooked in two, three, even four successive syrups of different
consistencies before soaking. Whatever your preference for syrup consistency, it must be maintained consistently
throughout the entire cooking period.
In an attempt to present the most respected versions of rasgoola, I offer the following guidelines:
Add strained lemon juice only until solid cheese curds form; you may need more or less than the amount
suggested.
Use an accurate scale to weigh the cheese; it should weigh 270-285g (9 1/2 -10 ounces).
Use the recommended pan size to take full advantage of the quantity of sugar syrup and select a burner with
the strongest heat.
Keep a clock nearby and use it when adding thinning water to
the syrup to maintain a uniform consistency throughout the cooking.
Rasgoolas are served in Bengal for any festive occasion.
bowl. Flatten the top, rest a salad plate on the cheese, and then balance a large bowl or pan filled with water on the plate.
You may also use any other method that will exert weight on the cheese and allow it to drain. Press the cheese for 20-45
minutes, or until it weighs 270-285g (9 -10 ounces).
While the cheese is draining, combine the water and sugar in a heavy 5-quart/litre pan and bring it to a boil over moderate
heat, stirring until the sugar dissolves. Increase the heat to high and cook, uncovered, for about 5 minutes or until the
temperature reaches 105C (220F). Reduce the heat to the lowest possible setting.
Unwrap the cheese and place it on a clean work surface. Roughly break it apart and press with white paper towels to
extract excess moisture. Using the heel of your hand, spread a small amount at a time across the work surface. Gather the
cheese into a mass with a wide spatula and repeat the process again and again for up to 5 minutes or until the cheese is
smooth and fluffy and without a trace of graininess. Gather the cheese into a mass. Wash and dry your hands, then rub
them with a film of oil. Divide the cheese into 16 portions and roll each into a uniformly round ball.
Bring the syrup to a boil over moderate heat. Add the balls, one by one, and gently cook for 1 minute. Raise the heat to
high and boil vigorously, covered, for 20 minutes. To keep the syrup at the same consistency throughout the boiling, pour
cup (60ml) of hot water down the sides of the pan (not on the balls) at 4 minute intervals. After the first 4 minutes, add
the cornstarch-water mixture along with the cup (60ml) of plain water. The syrup should be a mass of frothing bubbles,
the rasgoolas only visible when water is added to the syrup. The balls will swell and double, triple, sometimes quadruple
in size. During the last 3 minutes, sprinkle the surface of the syrup with water every minute. Turn off the heat.
Cool for 10 minutes, then sprinkle with the khus or kewra flavoring. Gently shake the pan to cover the balls with syrup.
Soak rasgoolas at room temperature for at least 4 hours. The longer they sit, the more they take on a new dimension,
firming up and intensifying in flavour. They may be stored, refrigerated and well covered, for up to 36 hours, though they
are served at room temperature. Serve 2 rasgoolas per person in a small bowl with a few tablespoons of syrup.