In COVID-19 Pandemic situation i learnt to made “Rasgulla” and now I want to share with you all a very easy way to make it on our own kitchen.
Chenna(Paneer or indian cottage cheese) is main ingredients of this Rasgulla. The traditional Bengali sweet Rasgulla spongy balls made of fresh chenna and boiled on sugar thin sugar syrup.
Rasgulla’s Ingredients
2 Litre low cream/fat milk
Lemon juice 1/4 cup, mixed in 1/4 cup of water
Maida(refined flour) 1 tsp
4 cups thin sugar syrup(Can be flavored with cardamom or rosewater)
RASGULLA Making Techniques
Remove whatever cream that forms over the milk.
Milk bring to a boil on lower heat and add the lemon & water mixture gradually till curding of milk.
Shut-off the heat and wash with fresh water to remove lemon flavour and leave the paneer in a cloth for at least 4 hours to drain off water.
Mash paneer by hand to be very smooth and add the refined flour(Maida) and mash some more time.
Bring 4-6 cups of water to a boil and mix sugar on it, while boiling make the round shape/balls of that paneer without cracks.
Paneer Balls give slowly onto the boiling water, cover it with a tight-fitting cover and let cook it till about 20 minutes.
Let’s cool it completely and transfer it into the little thick sugar syrup, cool it and serve.
Please give your valuable advice in the comments section.
Thanks
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