CREATOR : SRIYA PREPARATION TIME : 35 MINUTES
COOKING TIME: 15 MINUTES
TOTAL TIME : 50 MINUTES DESSERTS CUISINE: INDIAN, BENGAL DISH
SERVES : 15
(1 CUP = 250 ML)
INGREDIENTS :
1 litre full fat whole cow's milk
1 lemon juice
2 cups sugar
4 cups water
1 teaspoon all purpose flour or corn starch
2 tablespoon rose water
OR
1 teaspoon cardamom powder
strainer or cheese cloth
2 teaspoon saffron strands for garnishing
INSTRUCTIONS : CHENNA MAKING :
Take milk in a pan and keep it to boil on a low to medium flame. when the milk is heating up, line a strainer in a bowl.
When the milk comes to a boil, Add the lemon juice and stir them when the milk curdles, switch off the flame.
Now pour the curdled milk in the cheese cloth or lined strainer placed in a bowl. Rinse the chenna very well in running water. This removes the lemon flavour.
Now squeeze the muslin with your hands very well, so that excess water is drained from the chenna.
Place a heavy weight on the chenna for 10 minutes. Or hang the chenna for about 30 minutes.
RASAGULLA BALLS :
Take the chenna and add all purpose flour chenna and then begin to kneaded for about 10 minutes. Knead to a smooth ball of chenna.
Now pinch small portions from the chenna and roll them between your palms to a smooth round ball.
Cover all the chenna balls with a moist kitchen towel and keep aside.
SUGAR SYRUP MAKING :
Heat a large pan take 2 cups sugar and 4 cups water and heat the sugar solution. Stir so that the sugar dissolves.
HOW TO COOK RASAGULLA :
Add the prepared chenna balls to the sugar solution.
Cover immediately with a lid and let them cook in a medium flame for 10 minutes.
To check the cooked rasagulla press a small portion of the rasgulla with your finger. If the pressed portion bounces back to its original shape, its cooked.
Then switch off the flamer and remove from the pan and add to a bowl.
SERVING RASASGULLA :
When the rasagulla has cooled down, 2 tablespoon of rose water.
Stir gently and allow them to be soaked in the sugar syrup for 30 minutes.
You can serve the rasagulla with saffron strands or plain without saffron strands when its hot or cooled down.
COOKING TIME: 15 MINUTES
TOTAL TIME : 50 MINUTES DESSERTS CUISINE: INDIAN, BENGAL DISH
SERVES : 15
(1 CUP = 250 ML)
INGREDIENTS :
1 litre full fat whole cow's milk
1 lemon juice
2 cups sugar
4 cups water
1 teaspoon all purpose flour or corn starch
2 tablespoon rose water
OR
1 teaspoon cardamom powder
strainer or cheese cloth
2 teaspoon saffron strands for garnishing
INSTRUCTIONS : CHENNA MAKING :
Take milk in a pan and keep it to boil on a low to medium flame. when the milk is heating up, line a strainer in a bowl.
When the milk comes to a boil, Add the lemon juice and stir them when the milk curdles, switch off the flame.
Now pour the curdled milk in the cheese cloth or lined strainer placed in a bowl. Rinse the chenna very well in running water. This removes the lemon flavour.
Now squeeze the muslin with your hands very well, so that excess water is drained from the chenna.
Place a heavy weight on the chenna for 10 minutes. Or hang the chenna for about 30 minutes.
RASAGULLA BALLS :
Take the chenna and add all purpose flour chenna and then begin to kneaded for about 10 minutes. Knead to a smooth ball of chenna.
Now pinch small portions from the chenna and roll them between your palms to a smooth round ball.
Cover all the chenna balls with a moist kitchen towel and keep aside.
SUGAR SYRUP MAKING :
Heat a large pan take 2 cups sugar and 4 cups water and heat the sugar solution. Stir so that the sugar dissolves.
HOW TO COOK RASAGULLA :
Add the prepared chenna balls to the sugar solution.
Cover immediately with a lid and let them cook in a medium flame for 10 minutes.
To check the cooked rasagulla press a small portion of the rasgulla with your finger. If the pressed portion bounces back to its original shape, its cooked.
Then switch off the flamer and remove from the pan and add to a bowl.
SERVING RASASGULLA :
When the rasagulla has cooled down, 2 tablespoon of rose water.
Stir gently and allow them to be soaked in the sugar syrup for 30 minutes.
You can serve the rasagulla with saffron strands or plain without saffron strands when its hot or cooled down.
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