Rasgulla
#Rasgulla #Dessert #sweets #milksweets #homecooking #easysweets #food #sugarsyrup
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Ingredients
Milk – 1 1/2 Liter
Juice Of 2 Lemons
Water
To Make Sugar Syrup
Water – 5 Cups
Sugar – 2 Cups
Cardamom Pods – 4 Nos
Kewra Water – 1/2 Tsp
Method:
Method
Heat 1 and 1/2 liters of milk
Bring the milk to a boil, make sure to stir it at intervals
Once the milk is boiled, add the juice of 2 lemons
Stir it well
The milk has curdled and the whey water is separated
Turn off the stove
Strain the milk over a strainer lined with a muslin cloth
Rinse the chenna with cold water a few times to remove any lemony flavor
Tie the muslin cloth and let it drip for about 30 mins
Take the chenna in a wide bowl
Knead the chenna well till there are no more big granules and you get a soft dough-like consistency
Knead it for about 15 mins
Make small balls out of it and keep it aside, make sure to keep the chenna balls covered
Heat a pot with 5 cups of water, add 2 cups of sugar
Let the sugar dissolve completely
Pound 4 cardamom pods gently
Add the cardamom pods and let the sugar syrup come to a boil
Once the sugar syrup comes to a boil, add 1/2 tsp of kewra water and mix well
Keep the flame on medium and gently add the chenna balls
Let it boil for 15 mins on medium flame
Gently stir it at intervals so that the rasgullas cook evenly on all sides
After 15 mins the rasgullas have doubled in size
Reduce the flame to a low and let it simmer for 10 mins
The rasgullas are done, turn off the stove and cool the rasgullas till they come to room temperature
You can serve it as it is, or you can serve it chilled
You can store these Rasgullas in the refrigerator for about 1 week.
