Rasgullas have always been a very treasured secret of the eastern coast of the Indian Sub continent. It has a charm and fancy of its own, owing to their spongy texture and bite – size. In this recipe, I am reducing its size to the size of a grape (Angoor, in Hindi)and steeping it in Nine Hills Sauvignon Blanc.
Wooah ! Yes, try it . It is brilliant.
800 ml full fat milk
50 ml lemon juice
300 grams grain sugar
900 ml water
200 ml Nine Hills Sauvignon Blanc
Food grade colour , if required.
Mix lemon juice in half cup of hot water and keep aside. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally. As the milk comes to a boil, add the lemon juice-water mix gradually and stir gently. Once, the curd starts separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheese cloth. Wrap the curd in a muslin cloth and rinse under cold water. Squeeze well to take out the excess water. Press the wrapped milk solids under a heavy pan for about one hour.
Once the milk solids are drained, place on a dry, clean surface and knead for 3-4 minutes until it almost rolls into smooth soft dough. If it is too crumbly, add a teaspoon of water.
Divide the dough into parts , if using colour.
Make pea sized balls by applying some pressure at the first and then release when forming the balls.
Mix the sugar, water and Sauvignon Blanc in a pan on medium high heat and bring to a boil.
Add the rolled balls and cover the pan with a lid. Turn the heat to medium and cook for about seven minutes. These will expand to about double in the volume while cooking in the syrup. Turn the heat off and keep these covered till they cool. Allow them to steep.
Serve them chilled in the same syrup.
Photo Courtesy : nice eats.net