RASGULLA RECIPE
Rasgulla is a milk sweet
from Bengal, with just milk as main ingredient. Rasgulla is made from “chena”
which is obtained by curdling the milk. The chena is mashed, made smooth and
then cooked in boiling sugar syrup.
I
am very happy to share this recipe..!😊
So
let's see the preparation of the
Hope
you enjoy..!.
Preparation Time : 30 min
Serving : 4
Ingredients
For the paneer:
4 cups whole cream milk
2 tablespoons lemon juice
1 1/2 tablespoon water
For the syrup:
4 cups of water
1 1/2 cups sugar
4 whole cardamom
Preparation of Instructions
Making the paneer:
ü In a medium saucepan, bring milk to a boil, stirring
occasionally so the milk doesn't burn or stick to the bottom of the saucepan.
ü Mix the lemon juice with water.
ü When the milk comes to a boil, add the lemon water
mixture and stir gently until the whey clears and the milk totally curdles.
ü Pour the curdled milk, in a muslin cloth. Pour cold
water on the curdled milk to get rid of lemon's smell and taste.
ü Squeeze the muslin clothes taking out excess water.
Either hang the muslin clothes for 30 minutes to get rid of extra water, or
place the muslin cloth in a plate and place a heavy plate or object on top of
it for 30 minutes.
ü The paneer is ready and should be crumbly in texture.
Knead it until you get a texture of smooth dough. Knead for 7-10 minutes.
ü Make equal sized balls, remember that the rasgullas
will double in size when cooked.
Making the syrup:
ü In a medium saucepan, add all the ingredients and let
it boil for 3 minutes.
ü Reduce heat to medium and add the rasgullas carefully.
ü Cover and let cook for 15 minutes.
ü The rasgullas are ready now Place the rasgullas in a
bowl, and pour enough syrup just to cover the rasgullas.
ü Let it cool completely then refrigerate, for at least
4 hours before serving.
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