Posts tagged: Rasgulla recipe

Directions

• Prepare the Chenna
• Boil the Milk: In a heavy-bottomed pot, bring the milk to a boil over medium heat, stirring occasionally to prevent burning.
• Curdle the Milk: Once it boils, turn off the heat and slowly add the lemon juice or vinegar, stirring gently until the milk curdles completely and the whey separates (you’ll see a greenish liquid).
• Strain the Chenna: Line a colander with a muslin cloth or cheesecloth. Pour the curdled milk into the colander to strain out the whey. Rinse the chenna under cold water to remove the acidity and stop the cooking process. Gather the cloth edges and squeeze out excess water. Let it drain for 10-15 minutes.
• Make the Sugar Syrup
• Prepare Sugar Syrup: In a large pot, combine sugar and water. Add cardamom pods if using. Bring to a boil, stirring until the sugar dissolves completely. Let it simmer on low heat for about 5 minutes, then turn off the heat.
• Make Rasgulla Balls
• Knead the Chenna: Transfer the drained chenna to a clean surface. Knead it well for about 5-7 minutes until it becomes smooth and soft. Make sure there are no lumps.
• Form Balls: Divide the kneaded chenna into small portions and roll them into smooth, small balls (about the size of a marble). Ensure there are no cracks.
• Cook the Rasgulla
• Cook in Sugar Syrup: Carefully drop the balls into the boiling sugar syrup. Cover the pot and let them cook for about 15-20 minutes on medium heat. The rasgullas will double in size as they absorb the syrup.
• Cool Down: Once cooked, turn off the heat and let the rasgullas sit in the syrup for at least an hour before serving.
• Serve
• Garnish: Optionally, add saffron or essence to the syrup for extra flavor. Serve chilled or at room temperature, and enjoy the delightful taste of homemade rasgulla