Four Water-Poached Rasgulla

Name: Four Water-Poached Rasgulla
Total time: 100 min
Yield: 1 portions
Cuisine: Indian
Ingredients: 40 g Paneer Fresh soft unpressed unsalted chenna curds, already drained but still moist; not a firm pressed block, fried paneer or ricotta; generic fresh-paneer nutrition is an estimate; 1.5 cups Water 300 ml for plain-water poaching, drained and discarded; 60 ml retained in the measured syrup; 0.5 g Flour All-purpose flour, about one level eighth teaspoon, all kneaded into the fresh curds; 20 g Sugar White granulated sugar, all in the serving syrup; 0.1 g Cardamom Finely ground cardamom, all in the syrup

Four small Indian fresh-cheese dumplings poached in plain water, then chilled in a measured light cardamom syrup: all four together make one dessert.

Ingredients

40 g

Paneer

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1.5 cups

Water

0.5 g

Flour

20 g

Sugar

0.1 g

Cardamom

Steps

8 min1

Put all the fresh soft chenna on a clean plate. It must feel moist but release no droplets when pressed; firm pressed store-bought paneer will not work. Mash smoothly with the heel of your hand, add all the flour and gently knead for about 5-8 minutes until no grains remain and the mixture forms a smooth soft ball. Stop as soon as your palm feels slightly greasy, before the curds turn oily. Use every bit to roll four equal small smooth balls without cracks.

In a small saucepan dissolve all the sugar and cardamom in 60 ml water. Bring just to a simmer, stir until the sugar dissolves, then immediately take off the heat and cover. Keep this light syrup separate; do not boil it down into a thick sticky syrup.

20 min3

Boil

Bring the remaining 300 ml plain water to a boil in a small deep saucepan about 12 cm wide with a tight lid. Gently lower in all four balls, leaving space for them to expand. Cover and keep a steady but controlled boil for about 18-20 minutes until noticeably puffed and springy; avoid stirring with a spoon or boiling the pan dry. Reduce the heat if the water threatens to boil over.

65 min4

Take the pan off the heat and let the dumplings cool in their poaching water for 20 minutes. Lift each out gently, press very lightly between two spoons to release excess plain water without crushing it, and put all four into all the reserved cardamom syrup in a small bowl. Discard the poaching water. Cover and refrigerate for at least 45 minutes until chilled and syrup-soaked. Serve all four and the complete measured syrup together as one dessert; no milk sauce, nuts or extra sugar is included.