Making Tasty Rasagulla Recipe
Ingredients: For Rasgulla:
- 1 liter full-fat milk
- 2 tablespoons lemon juice or vinegar
- 1 cup sugar
- 4 cups water
- 1/2 teaspoon rose water (optional)
- A pinch of cardamom powder
- A few strands of saffron (optional)
- Pistachios or almonds for garnishing
- In a large pot, bring the milk to a boil. Once it starts boiling, reduce the heat to low.
- Add lemon juice or vinegar to the milk and stir gently. The milk will curdle, and the solids (chenna) will separate from the whey.
- Line a sieve or colander with a muslin cloth or cheesecloth. Place the sieve over a bowl to collect the whey. Pour the curdled milk through the cloth-lined sieve to strain the chenna.
- Rinse the chenna under cold water to remove any traces of lemon juice or vinegar and to cool it down.
- Gather the corners of the cloth and squeeze gently to remove excess whey. Be careful not to squeeze too hard, as it can make the chenna dry.
- Hang the cloth with the chenna for about 30 minutes to 1 hour to allow any remaining whey to drain.
- After the chenna has drained, transfer it to a clean surface or a large plate. Knead the chenna with the heel of your palm until it becomes smooth and soft. This process helps in making the rasgulla spongy.
- Divide the chenna into small portions and roll each portion into smooth, crack-free balls. The size of the balls will increase slightly after boiling, so keep that in mind while shaping them.
- In a large pot, combine sugar and water. Bring it to a boil, stirring until the sugar dissolves completely.
- Gently slide the chenna balls into the boiling sugar syrup one by one. Cover the pot with a lid and let it simmer for about 15-20 minutes on medium heat.
- The rasgullas will double in size as they cook. Occasionally, gently stir the rasgullas in the syrup to ensure they cook evenly.
- After 15-20 minutes, turn off the heat and let the rasgullas cool in the sugar syrup for some time.
- Once the rasgullas have cooled, you can add rose water, cardamom powder, and saffron strands to the syrup for additional flavor. Let the rasgullas soak in the syrup for a few hours or overnight in the refrigerator for better taste.
Enjoy your homemade Rasgulla!
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