Rasgulla

Ingredients:

• • Dipping syrup
• • SUGAR 1 CUP / 250 GRAMS
• • WATER 2 CUPS + 1/3 CUP
• • MILK 1 LITRE (FULL FAT)
• • VINEGAR 2 TBSP
• • WATER 2 TBSP
• • Cooking syrup
• • SUGAR 2 CUP / 500 GRAMS
• • WATER 5 CUPS
• • REFINED FLOUR 1 TSP
• • REFINED FLOUR 1 TBSP
• • WATER 1/4 CUP
• Method:
• • First you will need to make the sugar syrup for dipping the rasgullas after cooking them.
• • In a pan or a kadhaai add the sugar & water, switch on the gas flame & cook until the sugar melts while stirring at regular intervals.
• • Once the sugar melts, switch off the flame & transfer the sugar syrup into a large bowl & set it aside until further use.
• • To make chenna, add the milk in a stock pot & bring it to a simmer, make sure that you are using full fat milk.
• • Keep stirring the milk at regular intervals to prevent it from burning, once the milk comes to a simmer, switch off the flame & let it cool down for 1-2 minutes.
• • While the milk is resting, in a separate bowl add the vinegar & water to make the vinegar solution.
• • After the milk has cooled down a bit after 1-2 minutes, start adding the vinegar solution to the milk while stirring it gently with the spatula.
• • Once the milk has curdled & all the whey gets separated, strain the curds using a sieve & a muslin cloth.
• • After straining the chenna, wash it immediately with fresh water to wash off the sourness of vinegar, & it will also stop the carry forward cooking by cooling it down.
• • Once you have washed the chenna, lift the muslin cloth & let all the excess water drip off naturally for 1-2 minutes.
• • Further squeeze the muslin cloth 2-3 times to remove more whey from the chenna, make sure you don’t squeeze out all the moisture or else your chenna will become dry.
• • Once you have squeezed it, place it back in the sieve & put some light weight over the chenna & let it rest for 5 minutes.
• • While your chenna is resting, you can start to prepare the sugar syrup that will be required to cook the rasgullas.
• • In a kadhai add the sugar & the water, switch on the flame & let the sugar syrup come to a boil.
• • While the sugar syrup comes to a boil you can continue to knead the chenna & shape the rasgullas.
• • Transfer the chenna into a large plate & crumble it, then collect it towards one side of the plate, now using the base of your palm apply pressure & start rubbing the chenna against the plate, continue doing this until the chenna becomes smooth & stops sticking to the plate, this step is very important & it will make your rasgullas extremely soft.
• • Once you have kneaded the chenna with this technique & it forms a doughball, add the flour & mix it well with the chenna & now your rasgullas are ready to be shaped.
• • Take a small portion of the chenna & place it between your palms & by applying pressure form a smooth roundel of it.
• • Make sure there are no cracks on the surface or else the rasgullas will end up splitting while cooking them, shape all the rasgullas similarly.
• • By this time the sugar syrup will become hot & now to bring it to a roaring boil cover the kadhai with a lid.
• • While the sugar syrup is coming to a roaring boil mix the flour & the water in a separate bowl to form a mixture & keep it aside until further use.
• • Once the sugar syrup comes to a roaring boil, start adding the rasgullas very carefully.
• • After adding all the rasgullas, cook them over high flame for 2-3 minutes without covering the kadhai.
• • After cooking the rasgullas for 2-3 minutes, add the prepared flour & water mixture to the syrup, now cover the kadhai with a lid & cook the rasgullas for 10-12 minutes.
• • The flour & water mixture will create a lot of froth that will cover the rasgullas from all directions, this will help them to cook evenly & puff up nicely.
• • The froth will start rising to the surface frequently, so you will need to keep lifting the lid which will prevent the froth from pouring out of the kadhai.
• • Once you have cooked the rasgullas for 10-12 minutes, switch off the flame & let them rest in the syrup for 5 minutes.
• • After they have rested, transfer the rasgullas into the dipping syrup you made earlier & let them come to room temperature.
• • Once they come to room temperature, you can consume them or place them in the fridge for 1-2 hours before consuming them.
• • Your super spongy & delicious rasgullas are ready.