Recipe for about 15 Rasgullas
STEP 1. - Make Chenna/Paneer -
1. Bring 7 cups Milk to a boil. ( I used Whole milk. You can use 2 % milk. Whole milk gives soft ,spongy , porous and melt in the mouth rasgullas . while low fat milk will give spongier rasgullas . I personally like the melt in the mouth rasgullas. But if you like the spongier one , then use 2 %. )
2. Once the milk boils , switch off the flame and add 1/2 cup yogurt + 1 tbsp Vinegar to it . ( This is the recipe I use to make Paneer . Adding yogurt gives softer paneer)
3 . The milk will curdle and the whey will separate .
4 . Cover and keep undisturbed for 5 mins,
5. Drain the chenna on a cotton handkerchief /napkin / cheesecloth /muslin cloth, placing a colander under it. Pour tap water and lightly wash the chenna.
6. Twist the napkin and hang for about 30mins .
7. Then place it over a thick towel and put some weight on the napkin. The purpose is to drain out the whey from the chenna
8. After about 2 hours check the chenna by kneading a small amount. If it easily kneads , then the chenna is ready for Step 2. If you find it difficult to knead it ( it will be creamy and chenna will stick to your hands) , then repeat Pt.7
STEP 1. - Make Chenna/Paneer -
1. Bring 7 cups Milk to a boil. ( I used Whole milk. You can use 2 % milk. Whole milk gives soft ,spongy , porous and melt in the mouth rasgullas . while low fat milk will give spongier rasgullas . I personally like the melt in the mouth rasgullas. But if you like the spongier one , then use 2 %. )
2. Once the milk boils , switch off the flame and add 1/2 cup yogurt + 1 tbsp Vinegar to it . ( This is the recipe I use to make Paneer . Adding yogurt gives softer paneer)
3 . The milk will curdle and the whey will separate .
4 . Cover and keep undisturbed for 5 mins,
5. Drain the chenna on a cotton handkerchief /napkin / cheesecloth /muslin cloth, placing a colander under it. Pour tap water and lightly wash the chenna.
6. Twist the napkin and hang for about 30mins .
7. Then place it over a thick towel and put some weight on the napkin. The purpose is to drain out the whey from the chenna
8. After about 2 hours check the chenna by kneading a small amount. If it easily kneads , then the chenna is ready for Step 2. If you find it difficult to knead it ( it will be creamy and chenna will stick to your hands) , then repeat Pt.7
STEP 2. Make Gullas (Balls)
1, When the chenna is ready , knead the chenna for
2. Then add 2 tsp of fine sooji to it and knead again for another 5-7 mins.
3. The chenna will release its fat. You will notice your palms greasy. Keep kneading until you get a smooth , no grain dough. Once the dough is soft enough , stop kneading. You dnt want to over knead.
( I used the dough attachment of my stand mixer. Set the timer for 10 mins and added fine sooji after 5 mins. It was super easy and convenient. )
4. To test if the dough is ready , make a small ball . If you get a smooth , no crack ball , then its ready. If not then knead again.
5. Keep the dough covered with a damp cloth for about 5 mins.
6 . Make flawless , smooth , round balls of the side of a quarter and keep aside , cover with a damp cloth.
1, When the chenna is ready , knead the chenna for
2. Then add 2 tsp of fine sooji to it and knead again for another 5-7 mins.
3. The chenna will release its fat. You will notice your palms greasy. Keep kneading until you get a smooth , no grain dough. Once the dough is soft enough , stop kneading. You dnt want to over knead.
( I used the dough attachment of my stand mixer. Set the timer for 10 mins and added fine sooji after 5 mins. It was super easy and convenient. )
4. To test if the dough is ready , make a small ball . If you get a smooth , no crack ball , then its ready. If not then knead again.
5. Keep the dough covered with a damp cloth for about 5 mins.
6 . Make flawless , smooth , round balls of the side of a quarter and keep aside , cover with a damp cloth.
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| Boiling in sugar sryup |
STEP 3 . Make Ras ( Sugar Syrup)
1. In a deep vessel ( with a fitting lid ) , add 4.5 cups water and 1 cup sugar. And bring to a boil.
2. Once the sugar completely dissolves and the water comes to a rolling boil, add the gullas ( 7-10 at a time). Dnt over crowd the vessel. The gulls
1. In a deep vessel ( with a fitting lid ) , add 4.5 cups water and 1 cup sugar. And bring to a boil.
2. Once the sugar completely dissolves and the water comes to a rolling boil, add the gullas ( 7-10 at a time). Dnt over crowd the vessel. The gulls
will double in size. So put accordingly. Cover with the lid.
3. After 5 mins, open the lid .The rasgullas should be boiling vigorously, Add 1 tsp of water in the syrup around the inner sides of the vessel , without touching the rasgullas.
4. The syrup will stop frothing for a few seconds and then will boil again for 2 mins. Cover the lid in between .
5 . Repeat Pt. 3 , thrice or 4 times. This is just to ensure that the sugar syrup doesn't get thick and remains at the same consistency,
6. The rasgullas should cook for 12 -15 mins.Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla in a pan of cold water.If it sinks to the bottom, it is cooked.
Remove form the fire.
7 .Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
8. I used new sugar syrup for the next batch. But you can reuse the old syrup. Just make sure its not thick. Add some water if needed and proceed as directed.
9. At this point , the rasgullas will be very soft . Let them cool completely at room temp and then chill in the fridge for about 4 hours before indulging.
10. You can add a few drops of rose or kewda essence to the syrup . Thats optional.
3. After 5 mins, open the lid .The rasgullas should be boiling vigorously, Add 1 tsp of water in the syrup around the inner sides of the vessel , without touching the rasgullas.
4. The syrup will stop frothing for a few seconds and then will boil again for 2 mins. Cover the lid in between .
5 . Repeat Pt. 3 , thrice or 4 times. This is just to ensure that the sugar syrup doesn't get thick and remains at the same consistency,
6. The rasgullas should cook for 12 -15 mins.Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla in a pan of cold water.If it sinks to the bottom, it is cooked.
Remove form the fire.
7 .Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
8. I used new sugar syrup for the next batch. But you can reuse the old syrup. Just make sure its not thick. Add some water if needed and proceed as directed.
9. At this point , the rasgullas will be very soft . Let them cool completely at room temp and then chill in the fridge for about 4 hours before indulging.
10. You can add a few drops of rose or kewda essence to the syrup . Thats optional.
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| The spongy Rasgulla |
I made Rasmali from the remaining rasgullas
1. Squeeze the syrup from the chilled rasgullas by pressing them lightly between your palms. Make sure to do it gently or else the rasgullas will break.
2. Place the squeezed balls in a bowl of fresh water for 2-3 mins. They will absorb the water .
3. Again squeeze the water from the rasgullas. This is to take out the sugar syrup from the rasgullas. So that they absorb the malai .
1. Squeeze the syrup from the chilled rasgullas by pressing them lightly between your palms. Make sure to do it gently or else the rasgullas will break.
2. Place the squeezed balls in a bowl of fresh water for 2-3 mins. They will absorb the water .
3. Again squeeze the water from the rasgullas. This is to take out the sugar syrup from the rasgullas. So that they absorb the malai .
4. For the Malai - Boil 4 cups whole milk until its reduced to about 2.5 cups. Add 1 cup of evaporated milk and 1/2 cup of condensed milk. Boil again. Add more condensed milk if needed. Then add saffron strands , elaichi powder and chopped nuts.
In a wide bowl, place the squeezed rasgullas and pour the hot malai over them. Let them cool at room temp and then chill until ready to serve.
In a wide bowl, place the squeezed rasgullas and pour the hot malai over them. Let them cool at room temp and then chill until ready to serve.
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| The final outcome |
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