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Back after a baby break..pun intended:-)
Celebrating my return to the kitchen and blogging world with spongy and juicy rasgullas.
Ingredients
Full cream Milk-1litre
Curd -2 tsp
Water-2 cups
Sugar- 1 cup
Rose water-1 tsp
or Cardamom powder-1 tsp
Process
Boil the milk and stir in the curd. Keep stirring till the whey separates.
Avoid using lime or vinegar to split the milk as it may have residual smell in the dumplings
Using a muslin cloth, sieve the chenna ,knot the bundle and tie it to your kitchen tap.
All the excess whey should drain out in next half an hour.
After half an hour, remove the chenna from the cheesecloth and run it in the food processor, till you get a smooth dough like consistency. This is a very important step and do not punish yourself by kneading the chenna with your hands. Remove and shape into small balls.
Take a wide bottom pan and heat the water. Once the water starts simmering, add the sugar.
Once the sugar is completely dissolved, add rose water or cardamom powder. I added both and it turned out nice. Once the syrup starts boiling, gently plonk the chenna balls.
Cook for three minutes and then place the lid on the pan.
Mark the time and cook for ten minutes further. Keep checking the progress by opening the lid every two three minutes. The size of the dumplings would become almost double at this stage.
Remove the pan from fire and chill the rasgullas.
I got 20 smaller than average sized rasgullas from one litre milk.
Feel free to garnish it further if your heart desires. I sprinkled slivers of pistachios to make it look pretty.
Enjoy!
Celebrating my return to the kitchen and blogging world with spongy and juicy rasgullas.
Ingredients
Full cream Milk-1litre
Curd -2 tsp
Water-2 cups
Sugar- 1 cup
Rose water-1 tsp
or Cardamom powder-1 tsp
Process
Boil the milk and stir in the curd. Keep stirring till the whey separates.
Avoid using lime or vinegar to split the milk as it may have residual smell in the dumplings
Using a muslin cloth, sieve the chenna ,knot the bundle and tie it to your kitchen tap.
All the excess whey should drain out in next half an hour.
After half an hour, remove the chenna from the cheesecloth and run it in the food processor, till you get a smooth dough like consistency. This is a very important step and do not punish yourself by kneading the chenna with your hands. Remove and shape into small balls.
Take a wide bottom pan and heat the water. Once the water starts simmering, add the sugar.
Once the sugar is completely dissolved, add rose water or cardamom powder. I added both and it turned out nice. Once the syrup starts boiling, gently plonk the chenna balls.
Cook for three minutes and then place the lid on the pan.
Mark the time and cook for ten minutes further. Keep checking the progress by opening the lid every two three minutes. The size of the dumplings would become almost double at this stage.
Remove the pan from fire and chill the rasgullas.
I got 20 smaller than average sized rasgullas from one litre milk.
Feel free to garnish it further if your heart desires. I sprinkled slivers of pistachios to make it look pretty.
Enjoy!
