India
Rasagulla Recipe
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Ingredients
- 4 cups full fat whole cow's milk or 1 litre
- 2 tbsp to 3lemon juice add as required
- 2 cups sugar
- 4 cups water or 1 litre
- 1 tbsp Milk optional
- 1 tsp sooji/rava or all purpose flour or corn starch
- 1 tbsp to 2rose water or kewra water or ½ tsp cardamom powder
Ingredients
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Instructions
The Chenna
- In a pan, add milk and keep it on a boil on a low to medium flame.
- Line a strainer or bowl with a cheese cloth or muslin while the milk is heating up.
- Keep stirring the milk and make sure froth doesnt form on top.
- Once the milk comes to a boil, then reduce the flame to the lowest. Add 1 to 3 tbsp of lemon juice.
- Add 1 tbsp lemon juice and stir. If the milk doesn not curdle completely then add 1 tbsp more.
- Keep the lemon juice handy. It depends on the quality of milk. You may have to hadd 1 or 3 tbsp of lemon juice. Keep stirring after adding after adding the lemon juice. You can also use vinegar instead of lemon juice.
- As soon as milk curdles switch the gas off. The milk should curdle completely with the green water whey. If the milk doesnt curdle add 1/2 or 1 tbsp of lemon juice.
- Pour the milk into the bowl that is lined with cheese cloth or muslin.
- Gather the muslin from the sides and rinse the chenna or coagulated milk in running water.
- Squeeze the muslin with your hands to drain the excess water.
- There should be absolutely no excess moisture in the chenna.
- Place a heavy object on the chenna for 8 minutes. Alternately you can hang the chenna for about 30 minutes.
The Rasgulla Balls
- After 8 minutes, remove the cheesecloth.
- Add 1 tsp sooji/rava/semolina. Alternately you can use all purpose flour/maida. This helps to bind the mixture.
- Mix well and then begin to knead.
- Mash the chenna with the heels of your palms and knead.
- As soon as your palms begin to feel greasy, stop. This should take about 10 minutes.
- knead to a smooth ball of chenna.
- now pinch small portions from the chenna and roll them between your palms to a smooth round ball.
- prepare all small balls this way. cover all the chenna balls with a moist muslin or kitchen towel and keep aside.
Sugar Syrup
- Put 2 cups sugar and 4 cups water in a large pan. Use an extremely large pot or pan so that there is enough space for rasgullas to cook.
- add 1 tbsp milk and stir.
- Once sugar solution becomes hot, remove the impurities floating on top with a spoon.
- Reserve 1/2 cup of sugar solution in a muh. Reserve another 1 cup in serving bowl
Cooking the Rasgullas
- The rest of the sugar solution in the pan, bring to a boil.
- Put the rasgullas hgently in sugar solution.
- Once every rasgulla has been added, shake pan. Dont stir with spoon. just gently shake pan.
- Cover with lid and let it cook. Keep flame at medium high.
- after 4 minutes, open the lid and add ¼ cup of the reserved sugar solution.
- cover again and continue to cook.
- after 4 minutes, again add ¼ cup of the reserved sugar solution. cover and again cook for 2 minutes.
- To check if rasgulla is cooked place in a borl or cup of water. if it sinks to the bottom it is cooked.
- Once cooked. Switch off the flame.
- take each rasgulla with a spoon and place it in the bowl containing the 1 cup of sugar solution. cover and keep aside.
- let the sugar solution in which the rasgullas were cooked, become warm. then add this to the serving bowl containing the rasgullas.
- once the whole mixture has cooled down, add 1 to 2 tbsp rose water. if you don't have rose water you can also kewra water (pandanus extract) or ½ tsp cardamom powder. stir gently and allow the rasgullas to be soaked in the sugar syrup for 30 minutes.