Rasgullas are ball-shaped dumplings of chenna (Cottage cheese) cooked in aromatic sugar syrup.
INGREDIENTS:
*Fresh milk- 1.5 ltr
*White vinegar- 2 tbsp
*Sugar- 1 cup
*Water- 5 cups
*Cardamom pods- 3-4
TIPS FOR SOFT AND SPONGY RASGULLAS:
*Wash the chenna thoroughly to eliminate the vinegary taste.
*Squeeze and hang somewhere for an hour. If not drained well, it is not
possible to shape the rasgullas.
*Kneading is super important. Knead for approx. 7-8 mins until you get
a lump free consistency.
*Too thick syrup will lead to deformed rasgullas. As soon as the syrup
comes to a boil add the chenna balls.
PROCEDURE:
*Take a sauce pan, boil milk and turn off the flame.
*Now add vinegar and mix and let it curdle.
*You will notice that the chenna and the water separates.
*Strain the chenna using a mesh colander.
*Place a muslin cloth and put the chenna on it. Hang it somewhere for
an hour.
*After it has drained completely, remove the chenna.
*Place it on a flat surface and with the help of your palm, knead the chenna thoroughly for about 7-8 mins. Or until it turns to a soft dough. Make sure there are no lumps in it.
*Now let’s prepare the sugar syrup.
*Take a saucepan, add sugar, water and cardamom pods.
*Let it come to a boil, while stirring in intervals.
*Now shape the chenna into small balls.
*Drop them in the boiling sugar syrup.
*Cover the saucepan and cook the rasgullas on high flame for 5 mins.
*Open the lid, flip the rasgullas and cover again and cook on medium
flame for another 5 mins.
*Later, open again and now cook uncovered for another 5-6 mins on
medium flame.
*Rasgullas are ready, remove the elaichis from the sugar syrup.
*Let the rasgullas cool down, refrigerate them and serve chilled.
