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| White Rasgulla By Gudiya |
Today we shall make Rasgullas (Indian syrup-filled roll) It is very easy to make a Rasgulla you only have to carefully follow specific things.
Boil the milk properly first Use full cream milk only The milk is being boiled properly as you can see there is a boil in the milk We have turned off the flame we will let the milk rest for a minute so that its heat passes away After turning off the flame, we have kept the milk aside for 1-2 minutes so that some of the heat goes away We do this to make the Chena (cheese curd) soft Chena is a type of Indian cottage cheese It is a process of adding food acids to the milk & straining it.
The remnant is called Chena we want the Chena to be soft. that is why we do these 2 lemons are used to make the juice Add 2 tbsp hot water Mix properly Pour little by little in the milk not entirely at once Stir and keep checking occasionally while pouring Stir very gently not very firmly, or else the Chena will spoil. When you feel that the water has separated from the milk as you can see here, at that point, strain it immediately. You can use a cotton cloth instead Keep the strainer above a bowl as shown here we will strain the milk little by little You can use vinegar instead of lemon juice as a food acid you have to use it, in the same way, The moment you see the cheese curd is formed, you have to strain it immediately We will pour cold water over it Pouring cold water will stop the cooking process and the sour taste of lemons will also vanish We will wash it again, we will wash it twice so that entire sour taste goes away.
We have strained it completely We will keep the cloth hanging for an hour in the same place so that all excess water is strained Let's prepare the Rasgulla syrup This is 4 cups water 1/4 cup sugar is used We have broken the cardamom pods This is optional Use a high flame and lets the sugar melt The sugar has melted completely We have stirred at high flame and prepared the syrup there is a good boil in it Lower the flame and let it cook for 4-5 minutes In the meantime let's prepare Rasgulla balls/rolls We had left aside the Chena cloth for an hour to drain excess water. Chena is ready to be used Use your palms to knead the Chena to make it soft, use this part to knead the Chena very gently.
Now we will knead it It will take 5-6 minutes to knead it In this way use the palms to smash & knead it but be careful to smash it very gently the dough is getting separated from the sides of the board this means it is ready, it is now a smooth ball now we will make balls out of it Ensure that while making Rasgullas, there should not be much water in the Chena or the Rasgullas will spoil and get dispersed when dipped in the syrup if the Chena is very dry then the Rasgullas too will be dry Prepare a ball (the size of a lemon) and apply some pressure with the palms and give a round shape Gently apply some pressure to avoid any cracks Similarly prepare rest of the balls Our syrup is cooked and is ready.
There should be a good boil in the syrup use a high flame for that The flame is high and it is boiling, we will put the Rasgullas one by one We have put all the Rasgullas we are still allowing the syrup to boil we have made sure that while adding Rasgullas, the boil in the syrup was maintained We will let them cook at high flame for 5-6 minutes we have to make sure that the syrup keeps boiling the boiling pressure should not decrease we will not remove the lid as well 5-6 minutes have passed we have allowed them to boil Gently remove the lid and check, the Rasgullas have risen well thankfully! Gently turn them over as shown here be careful to do it very gently do not reduce the flame we need the boil in the syrup, it's necessary that it should keep boiling.
We have stirred the Rasgullas gently we will cover it again and let it cook for 5-6 minutes More 5/6 minutes have passed, let's check We will remove one Rasgulla and check we will pour it in a glass of water and check If the Rasgulla settles at the bottom, that means its ready, we will turn off the flame If it floats above, then we will put it back in the pan and let it cook for 2-3 minutes more so that it's completely ready We have turned off the flame We will add 1-2 tsp kewra water Let it cool and then refrigerate later and serve it cold Once the Rasgullas cooled down, we refrigerated it for 2 hours They are nice and cold now, ready to serve. So friends, how did you'll find my recipe?
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