Bengali Rasgulla

I made this rasgulla for first time and very nerves to make it. While saw aarthi's recipe, I wanted her to post this recipe today, so yesterday very early morning I see her blog and took the recipe and tried it out. The result was awesome.... I dedicated this recipe to my friend aarthi. 

Rasgulla one of the famous sweet which is made with milk and shaped into balls and then these balls are boiled in sugar syrup, so the syrup absorb by the balls and it became soft and spongy. I am not a big fan of this sweet, but sure i make this to my family members, loved it.. So try this soft and spongy rasgulla at your home and get wishes from your family members.....

Preparation time : 10 mins

Cooking time : 20 mins

Make - Up to 20 balls 

INGREDIENTS :

FOR CHENNA : 

Full fat milk - 1 liter

Lemon juice - 1.5 tbspn

FOR SUGAR SYRUP :

Sugar - 3 cup

Water - 5 cup

Cordamom powder - 1 pinch

METHOD :

• Heat the milk, when it's starts to boil, simmer the flame, add the lemon juice and stir properly.
• And heat further untill the water clearly separates. Put off the flame.
• Now take a bowl and strainer, lined with a cloth, Pour the curdled milk in it and strained it.
• Take a big bowl of cold water and wash the chenna well.
• Now squeeze it well with your hands to remove excess water and tied it and hang it over a tap and leave it drain for 30 mins.
• After 30 mins paneer in a bowl and knead this for 7 - 10 mins gently make it like a soft and smooth dough.
• Make smooth equal sized small balls, I made some 20 balls, you may adjust the nos according to your size.
• Now heat a pan with sugar and water and mix well untill the sugar melt.
• Once it melts and lets to boil, now drop the balls one by one into the sugar syrup.
• And cover it and cook it for 10 mins till the balls puffed. now take off the stove and let it sit for 20 mins.
• Now open the lid and transfer it to a bowl and chilled for 2 hours.
• Now soft and spongy bengali rasgulla is ready serve chilled.

PICTORIAL :

 Take your milk in a pot

 Put it on high flame 

 The milk must have started foamy

 Now it has boiled

Add in lemon juice

Mix gently and you will see the milk has started curdling

Now it's completely curdled, you can see a water has seperated and this is the correct stage

Line muslin cloth and place it over a bowl

Pour the entire thing on to the cloth

This is the whey water 

Now take a bowl of cold water

Drop the curdled chenna into the water 

Wash it well

Like this for 3 changes of water

Now hang it over the tap for 30 mins 

This is the soft chenna 
which you get after the draining process

Knead it with your hands gently

Just knead and knuckle

Just like this

Take a small portion

Roll between your palms to make a smooth ball

All balls rolled

Now add sugar in a pot, 
it should enough to hold the rasgullas 

Add in water

Put the pot on the heat and bring to a rolling boil

Add in cardomom powder

Add rasgulla balls one by one

Add in all the balls

Cover it and let it cook

Once it cooked and the rasgulla has increase in volume.. and let it for 15 mins

Now softest and spongy rasgulla is ready

You have to chill it before serving

Serve

Enjoy.........