Nov 09, 2020 |   Jyoti Gupta |
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  • 11 serves
  • 01h:00m prep
  • 00h:45m cook

Popular Bengali Sweet Rasgulla or Roshogolla spongy, melt in mouth sweet for any festival.

  • 1 Litre - Full Cream Milk
  • 2 tbsp - Lemon Juice
  • 2 Cups - Sugar (I used 1.5 Cups)
  • 1 tbsp. Corn Flour
  • 4 Cups - Water
  • 1/2 tsp - Green Cardamom Powder
  • 1/2 tbsp - Chopped Pista (optional)
  • 1 tsp - Kewra/Rose Water (optional)
Cooking Instructions
  1. Heat milk and when it starts to boil keep the flame to slow to medium and add lemon juice, off the flame. Keep stirring to mix milk with lemon juice. Once milk starts to curdle and whey separates, stir for another 30 secs to 1 min. You can also add few ice cubes to stop milk from cooking further which results in hard chenna. Keep a metal strainer lined with muslin or cheese cloth on top of big bowl and pour the curdle milk.
  2. Wash chenna in running tap water well to remove lemon sourness, tie the cloth squeezing excess water from chenna well, do this properly to have good chenna and hang it on tap to for 15-20 mins.
  3. Once all the water gets drain, we will get crumble paneer, knead chenna with fingers and heels of palm for 5-8 mins then add corn flour mix well. we will be able to roll chenna in to ball without any cracks. Divide the chenna dough into equal size portion we can get 10-15 balls.
  4. Make smooth ball without any cracks (it's important not to have any crack) without applying too much of pressure. Gently roll them into balls.
  5. Before we start to knead the chenna boil water in a large vessel with sugar, cardamom powder. When syrup comes to rolling boil (sugar will be melted by now) add prepared paneer balls gently, cover and cook for 12-15 mins on medium flame, we can uncover and check in intervals 
  6. Once cooked rasgulla will be double in size, to check if it's cooked properly drop a piece of rasgulla in drinking water, if it's sinks it's cooked, if it's floats then cook for another 1-2 min and repeat the test.
  7. Once all rasgulla cooked, transfer them to in a large bowl with ample of normal water. Allow sugar syrup to cool down, once they become warm add saffron, kewra or rose water (if using), when syrup comes to room temperature, take out rasgulla from normal water, squeeze gently and drop in sugar syrup (this is optional but it avoid from rasgulla to go flat) Chill for minimum of 3-4 hours, garnish with nuts before serving.

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