
Rasgulla
Ingredients
- 1 litre Full Fat Milk
- 4 tablespoons Lemon Juice
- 2 teaspoons Maida
- Water (as needed to wash the chenna)
- 3 cups Sugar
- 5 cups Water
- 2 Cardamom Pods
- Saffron Strands (optional)
Instructions
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Take the milk in a big, thick bottom pan.
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Heat on low flame till it comes to a roaring boil.
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Remove from the flame and let it cool for 5 minutes.
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Add 1 glass of water to bring its temperature down a little bit.
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Now, start adding the lemon juice, one tablespoon at a time.
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Keep on mixing it in the milk gently in a circular motion.
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Stop adding the lemon juice at the point where the chenna and water separate from each other clearly.
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Keep a sieve on a pan and line it with a clean thin-material handkerchief, be it muslin or cotton.
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Strain the chenna mixture and bring the handkerchief edges together and squeeze out all the water.
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Wash the chenna with one more glass of water to remove any bitter taste due to the lemon juice.
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Again squeeze out all water to get moisture-less chenna.
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Take the chenna into a big plate and knead it for 5 minutes.
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Use the palm more than the fingers to smoothen it and remove the lumps.
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After 5 minutes, add maida and again knead it to a smooth, silky texture.
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This will take about 5 to 7 minutes.
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To check if the chenna is done, roll out a ball.
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Smoothen it and see if any cracks are present.
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If you find any, knead for a couple of minutes more.
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Similarly, ready around 12 to 13 small size balls from the whole chenna.
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Smoothen with the palms to get crack-less texture, else they will break while cooking in the sugar syrup.
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To prepare the sugar syrup, take the sugar, elaichi pods and water in a wide-mouthed, thick bottom vessel.
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Bring it to a roaring boil on full flame.
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Gently slide the gullas one by one into it.
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Cover with a lid and boil them for 5 minutes keeping the heat high.
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Open the lid after 5 minutes and gently flip the gullas to cook the other side as well.
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Put the lid back on and keep on cooking for 15 minutes.
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Once or twice open the lid and gently flip them.
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The gullas will keep on swelling and finally, they will increase to almost thrice the original size.
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Remove the vessel from the flame and let it stand for 10 to 12 hours so that the gullas soak in the syrup.
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Garnish with a few saffron strands (optional) at the end.
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Serve chilled for best taste.
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Store in an airtight container for up to 15 days.