Rasgulla

Rasgulla

Ingredients 

  • Full cream milk – 1 liter
  • Lemon juice – 2 tbsp
  • Sugar – 1 cup
  • Water – 3 cups
  • Cardamom – 2-3 pods

How to prepare chenna for rasgulla:

  1. First, bring 2 litres of water to a boil while stirring occasionally to avoid scorching.
  2. Stir with 2 tbsp lemon juice after adding it. The milk will begin to curdle, as you will see.
  3. When the milk has entirely separated into water and curds, add one more tablespoon of lemon juice and mix.
  4. Water should be drained over cheesecloth. Here, any clean cloth will do.
  5. Stop cooking by rinsing with cold water to get rid of the sourness.
  6. Gently squeeze the paneer and hang it for an hour.
  7. Now gently crumble the moist paneer in your hands.
  8. Gently begin to knead using the palm.
  9. Knead the paneer mixture until it becomes completely smooth and grain-free. Avoid over-kneading here or the rasgulla will become tough.
  10. Prepare smooth, crack-free balls by pinching chenna into little balls of that size.
  11. The paneer ball should be set aside and covered with a damp cloth.

How to Boil Rasgulla in Sugar Syrup:

 
  1. First, combine 112 cups sugar, 2 cardamom pods, and 7 12 cups water in a big bowl.
  2. Dissolve sugar by stirring.
  3. Boil the water for a further five minutes, or until a thin layer of sticky syrup forms.
  4. Drop in the made paneer ball while maintaining a high flame.
  5. 10 minutes of boiling time, with the lid on, or until the ball doubles in size
  6. To keep the rasgulla from losing its shape, quickly drain it off into ice-cold water.
  7. Enjoy rasgulla with sugar syrup to finish.

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