To make rasgulla, you need to first make paneer/chena from the milk. You can also use unsalted paneer from market.
Heat whole milk in a non-stick pan and bring it to boil.
Keep stirring once a while.
When milk is boiled, remove the milk from heat and keep aside for 1-2minutes.
After 1-2 minute add lemon juice, as the milk starts to ferment stop adding lemon juice.
Once the milk is fermented, filter it and remove excess water.
Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from chena.
Put the sugar in a pressure cooker or pan with lid, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to come to boil.
Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
Take the small portions of chena in your hand and shape them into balls.
Roll the chena balls between your palms and keep all of them on a plate.
Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
Now put all the paneer balls in boiling chashni and close the lid of the pressure cooker. Cook on high flame until it simmers (whistle) once.
Reduce the flame to medium heat and cook for 13-15 minutes more while the lid is still closed.
Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
Add the sugar into the pan, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to boil.
Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
Take small portion of chena in your hand and shape them into small balls.
Roll the chena balls between your palms and keep all of them on a plate.
Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
To make rasgulla, you need to first make paneer/chena from the milk. You can also use unsalted paneer from market.
Heat whole milk in a non-stick pan and bring it to boil.
Keep stirring once a while.
When milk is boiled, remove the milk from heat and keep aside for 1-2minutes.
After 1-2 minute add lemon juice, as the milk starts to ferment stop adding lemon juice.
Once the milk is fermented, filter it and remove excess water.
Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from chena.
Put the sugar in a pressure cooker or pan with lid, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to come to boil.
Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
Take the small portions of chena in your hand and shape them into balls.
Roll the chena balls between your palms and keep all of them on a plate.
Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
Now put all the paneer balls in boiling chashni and close the lid of the pressure cooker. Cook on high flame until it simmers (whistle) once.
Reduce the flame to medium heat and cook for 13-15 minutes more while the lid is still closed.
Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
Rasgullas has become puffy and doubled in size. Now take them out in a bowl .
Today I have completed one year of my blog, thank you all my followers and friends for your support. To celebrate this I am sharing my very special sweet dish recipe with you all, I hope you will like it
Ingredients –
Whole milk – 1 liter
Lemon – 1 (you can also use vinegar)
Sugar – 1 cup (as per your taste)
Cardamom powder – 2 pinch
Food color – as per your choice
All purpose flour/Maida– 2 tsp.
Method –
Boil whole milk in a pan.
Keep stirring once a while.
When milk is boiled switch off the flame and start adding lemon juice, as the milk starts to ferment stop adding lemon juice.
Place a muslin/cotton cloth in a strainer and put the fermented milk in it, to separate remaining water from chena.
Add 1/2 cup water into the chena and squash.
Add 2 cup of water into the pan, cardamom powder, sugar and cook for 2-3 minutes.
Now put chena in to the blender and blend for 1-2 seconds.
Place the chena on the plate, add maida and mix well for 2 minutes.
Divide the chena into two portion and add 2 drops of food color in one portion and mix well.
You can add another color into second portion if you want.
Take the small portions of chena in your hand and shape them into small balls and cylinder shape.
Roll the chena balls between your palms and keep them on a plate.
Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
After 15 minutes open the lid and cook for other 5 -10 minutes.
Turn off the stove and let it cool down completely. Open the lid once it is cooled.
Chom-chom has become puffy and doubled in size.
Now take them out in a strainer for 15-20 minutes to drain extra sugar syrup.
Sunita Mohan's Kitchen 