Rasgulla
Rasgulla
Open in Cookpad AppSteps
- 1
Boil milk in a thick bottomed pan on a medium flame. Stir the milk in intervals so that it doesn't get brown at bottom.
- 2
As the milk starts boiling reduce the flame ti sim, add the acid gradually. If adding lemon juice or vinegar add half the amount and stir. If the milk is not curdled completely add the remaining too.
- 3
Strain the milk in a strainer lined with cheese cloth without delay, else the rasgullas would be chewy. Wash the chenna tied in the cloth under running water to remove the smell of the acid in it. Squeeze the water completely from it, keep it hanged for about 30 mins so that the excess water is drained.
- 4
Add the maida or corn-starch to the chenna and knead it well. Knead it by mashing it with your palms and gathering it from the sides.
- 5
As your palms start feeling greasy stop kneading. Gather it to a ball.
- 6
Make small balls out of the chenna. The balls must be smooth with minimal cracks. Keep it covered with a wet cloth till cooking.
- 7
Bring 2 cups of sugar and 4 cups of water to a boil in a huge bowl. The bowl should be big enough for the rasgullas to puff up and enlarge. Reserve half of the syrup aside, slowly slide the chenna balls to the boiling sugar syrup. Cook them covered on medium flame for 5 mins.
- 8
Add the rose or kewra essence, saffron strands and the elaichi powder to the sugar syrup. After 5 mins add the reserved sugar syrup to the hot syrup slowly without disturbing the boiling balls. This will maintain the temperature of the syrup and avoid forming string consistency.
- 9
Boil the rasgullas for another 5 mins. Check the rasgulla by pressing it with your finger, if it bounces back it is cooked.
- 10
Allow them to cool down. Now the tasty and yummy rasgullas are ready to serve. they can be served at room temperature or chilled too. These photos are when I prepared for Diwali 2018 :)
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