Any rasgulla lovers here????? Yes I'm sure so many are shouting yes!!!!! Then this post is dedicated to all rasgulla lovers. I too love rasgulla but I mostly love rasmalai than rasgulla. I yesterday prepared these yummy, spongy rasgulla. I occasionally prepare rasgulla at home to make rasmalai. Every time they turns perfect. But when I was a beginner I failed 5 to 6 times to make rasgulla. But I never give up. There is a saying "try and try and try till you succeed" I believe those words and I will try till I succeed. So, if you fail to make rasgulla at home then follow my recipe you will get the perfect results.
These rasgullas are made with fresh knead chena and rolled into round balls and cooked in sugar syrup so that they absorbs sugar syrup well and becomes spongy and juicy rasgulla.
Milk : 1 liter
lemon juice/vinegar : 2 table spoons
sugar : 2 cups
Water : 5 cups
My 1 cup measures 200 ml
First boil milk in a heavy bottom pan stir occasionally to avoid burning milk.
While milk is boiling add lemon juice and stir it. Milk starts cuddling.
Now take a sieve line with muslin cloth pour cuddled milk and strain the water
Now put this under running tap water and wash chena well
Now squeeze the excess water and hang it over a tap and leave it for 30 minutes
After 30 minutes squeeze the excess water from chena and take it into a plate or bowl and knead into a smooth and soft dough without any lumps
Now take small portion of chena dough roll into a round ball(make sure there are no cracks on top.
Now take sugar and water into a heavy bottom wide pan stir and bring it to a boil.
While sugar syrup is boiling drop these rolled chena balls gently, cover and cook for 10 minutes on High flame. Remove from fire.they will rise into double in size after cooking.
Now let it sit for 15 minutes without opening the lid.
Now let it cool completely And refrigerate for 5 to 6 hours, bring it to room temperature before serving.
Kneading chena is very important, you should knead and rub chena with your hands for atleast 10 to 15 minutes.
Squeeze chena pouch well before kneading, if there is extra moisture your rasgullas May break. Also don't dry too much.
Make sure no cracks on top of chena balls.roll between your palms.
Don't open lid for 15 minutes after removing from fire they may shrink and becomes flat.
|Add lemon juice or vinegar stir it well|
|Milk is curdling now|
|Immediately remove from fire|
|Take a sieve line with muslin cloth|
|Pour cuddled milk and strain it|
|Wash chena under running water|
|Tie it and hang it over a tap for 30 minutes and squeeze extra water|
|Take chena in a plate start kneading|
|Rub well with your hand and make a smooth and soft dough|
|Soft chena is ready|
|Make smooth round small balls of chena|
|Take sugar and water in a heavy bottomed wide pan and bring it to a boil|
|Now gently drop chena balls|
|Cook on high flame by covering the lid|
|Remove from fire, they are double in size now|
|Let it sit for 15 minutes|
|Chill it in refrigerator|
|Yummy rasgullas are ready!!!!!!|