White Rasgulla (Safed Rasgulla Recipe)

Name: White Rasgulla (Safed Rasgulla Recipe)
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 1 quart milk (about 1 liter); 1 1/4 cups sugar (250 grams); 4-5 cups water; 1 teaspoon all-purpose flour or cornstarch; 2 teaspoons vinegar; 2 teaspoons water

Chanda shrawan Keshri @Chanda2000

White Rasgulla (Safed Rasgulla Recipe)

Chanda shrawan Keshri @Chanda2000

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Ingredients

30 to 40 minutes

Serves 4 servings

1 quartmilk (about 1 liter)
1 1/4 cupssugar (250 grams)
4-5 cupswater
1 teaspoonall-purpose flour or cornstarch
2 teaspoonsvinegar
2 teaspoonswater

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Steps

30 to 40 minutes

1

Bring the milk to a boil, stirring constantly. Remove from heat and let it cool for 5 minutes. Mix the water and vinegar together, then add to the milk to curdle it. Once the milk curdles, strain it.
2

Pour the curdled milk into a muslin or cotton cloth, rinse with water, and squeeze out the excess liquid. Place a heavy object on top and let it sit for 30 minutes.
3

Take the chenna (curdled milk solids) and mix in 1 teaspoon of cornstarch or flour. Knead it well until it becomes smooth and soft.
4

Shape the mixture into small balls. In a pan, add water and sugar and bring to a boil over high heat. Remove 1 cup of this syrup and chill it in the refrigerator. Once the syrup is boiling, add the balls one at a time, spacing them out.
5

In another pot, heat a little water. When the syrup in the pan starts to reduce, add some of the hot water. Cover and cook the rasgullas for 20 minutes, checking occasionally and adding more water if needed.
6

Remove the rasgullas and place them in the chilled syrup from the refrigerator. Let them chill for 10 to 15 minutes, then serve.