Rasgulla recipe

                                                                                  RASGULLA RECIPE

[Most of us don’t get perfect rasgullas ,although we try with same recipes – here i am sharing 4 different recipes ]

INGREDIENTS    [ Basic recipe ]

• Fresh cow milk – 1 titre [ low fat cream ]
• Lemon juice or vinegar – 3 or 4 tsp mixed in 4 tsp water
• maida – 1 tsp [optional ]
• Sugar – 300 grms
• Water – 11/2 litre
• cardamom – 2

METHOD

Boil milk in a big pan ,stirring occasionally to avoid burning at the bottom.

Once it starts boiling off the flame and add the lemon juice and mix well.

Once it starts curdling , mix well.

As the whole mixture separates, strain it through a strainer.

Pass this through cold water to remove the lemon flavour.

Transfer the chenna in a muslin cloth, bring the edges of the cloth together and gently squeeze off the excess water.

Hang this for  an hour or 2 hr.

Take the chenna in plate and start kneading it for 3 to 4 mins with less pressure.

Add maida and knead again for 2 mins

Divide the dough into equal portions, roll each portion into soft balls.

Take sugar + water + broken cardamom in a thick bottom pan or pressure cooker, keep it on high flame.

Once the water boils and the sugar dissolves completely , add the rasgullas .

Cover and Cook on high flame for 20 mins.

While cooking after every 5 mins , add 2 tbsp of luke warm water and give gentle stir .[ repeat 3 times interval of 5 mins ]

The rasgullas double in size. transfer the rasgullas to chilled ice water. let it rest in chilled water for 2 hrs

Squeeze the balls and add back the to the syrup .

**** Allow it to rest for min 6 – 7  hrs before serving. [ so that the rasgullas absorb the syrup ]

Best tastes better after 24 hrs for perfect result .

Garnish with few strands of saffron and serve chilled .

VARIATION –  [ few tips and methods shared by members ]

1 – Mrs Champa Patel –  While kneading add 1/2 tsp milk powder + 1/2 tsp corn flour or maida + 15 granules of sugar [1/4 tsp ].

Also v can pulse beat the chenna in small mixie jar . [ Chk the video below ]

2 – Mrs Bhristi Ghosh – Add 1 tsp of sooji  while kneading the chenna .

Ingredients… full fat milk – 1 ltr                 Semolina /sooji – 1 teaspn                   Vinegar …as required
Method…
Boil milk properly. Then switch off the gas & make it cool for 5 mins. Then add vinegar to make paneer.
Use a muslin cloth or strainer to drain out the water. Dont make too much dry. After half n hr start kneading. Mix semolina & knead it till u get smooth dough. Now make small balls.
Boil sugar syrup. When it is boiling enough add balls in it. Boil it for 10 mins in high flame with lid . Then another 12 mins on medium flame. Switch off the gas.shift it to another bowl. Make it cool completely then u can store it in fridge

NOTES

1. Use full fat milk . For best results get the milk from tabela [farm ] ,dairy.
2. ****Sometimes after keeping in fridge it becomes hard – just microwave for 20 or 30 seconds and serve .
3. It has to rest for 6 – 7 hrs before having .
4. Use the same recipe for rasmalai.
5. While adding the lemon juice ,add slowly so that once it starts curdling there is no need to add extra.
6. Roll the balls stiffly so , that it does not break while cooking.
7. You can add rose essence  to the sugar syrup .
8. If using pressure cooker ,remove the rubber and whistle.
9. Once the rasgullas cool down , refrigerate them.
10. Stop kneading the chenna once oil [ fat ] starts oozing.
11. Don’t reduce the amount of sugar and water while making the syrup
12. While cooking , the rasgullas should be immersed in the syrup.
13. use a broad deep vessel for the syrup  as the rasgullas double in size .
14. Reuse the sugar syrup to make any sweet dish or even rasgullas , once you finish gulping down the rasgullas.
15. for chocolate flavour you can add 1/2 tsp cocoa pwdr to the chenna.
16. Yes v can add few drops of food colour and food essence for variation as shown below .

MANGO RASGULLA BY SHWETA GALINDE

While boiling the milk [ 1 litre ] add  1 cup of mango pulp .

And add 1/2 tsp sugar in chena.

RASGULLA RECIPE BY KRUPA SALVA

• INGREDIENTS
  1 ltr cow milk ( full fat milk)
  1 tsp limboo phool dilute in 3/4 cup water

PREPARATION
First boil the milk when milk is start boiling switch off the gas.
Add diluted water gradually for curdle the milk
When milk is curdle n whey is looks transparent stop adding diluted .
Then strain in strainer n wash chena with plain water n keep paneer in cold water for 5min with tie in muslin cloth
After that take a chena to muslin cloth n hang for 20 min till water drain .water from paneer should nt be too dry little moist should be there.Before starting kneading paneer make two types of sugar syrup
FOR FIRST SYRUP:
Take 1 1/2 cup sugar n 5 cup water
N boil till sugar melts
FOR SECOND SYRUP :
1/2 to 3/4 cup sugar n 2 cup water boil till sugar melts only one boil n cool it

METHOD
After that start kneading paneer with palm with very lightly till fat release from chena n make a smooth dough
Then make  rasgulla with tight hand without any cracks .
When first sugar syrup start  boiling add all rasgulla one by one n close a lid for 15 min .Boil the rasgullas , in between just stir n in between drop warm water 2 to 3 times ,
After 15 min switch off gas n immediately put (1 bowl of ice) ice cubes in rasgulla to stop cooking process
Then remove all rasgulla by little pressing n add to second syrup
Chilled it n serve ( if u like to add Elachi pwd u can add to second syurp)

With these rasgullas make rasmalais  –Rasmalai recipe

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