Saturday, 21 November 2015

Rasgulla

                                        
                                          Celebrations in my Kitchen!!
Celebrating 100th blog post with spongy and juicy Rasgullas!! Making this Benagli sweet at home was so easy, I never knew it till I tried a recipe posted by a member in a Facebook food group last year.
Trust me you'll never look for store bought ragullas once you try making them at home.

Ingredients:
  • 1 liter Full cream/fat milk 
  • 1.5 tbsp Lemon Juice
  • 1/2 tbsp all purpose flour/ semolina
  • Sugar - 2 cups
  • 5 cups Water 
  • Few drops of rose essence (optional)

Preparation Time : 30 mins
Cooking Time : 10-12 mins
Yields : 18 to 20 rasgullas



Directions:
  • Take milk in a saucepan, let it come to a boil. 
  • Once the milk is boiled, take it off the heat and let it sit for 2-3 mins.
  • Next, add lemon juice and mix gently, the milk will to start curdle.
  • Once the whey is separated from the milk and the milk solids have curdled completely, 
  • Put the milk solids/chenna in a muslin cloth, and wash it under running water thoroughly to stop it from getting cooked further.
  • Squeeze the chenna  with your hands to remove excess whey water, tie a knot and hang it over a tap or keep it under some heavy object and leave it to drain for 20-30 minutes.
  • Now, take the chenna in a mixing bowl and knead it gently, with your palms till you get soft and little greasy chenna dough. 
  • Add apf/semolina to the chenna to act as a binder, and knead for 1 or 2 minutes more.
  • Divide the dough into 18-20 equal portions and make smooth crack-free balls from it.
  • Now add sugar and water in a pressure cooker, cook till it comes to rolling boil. 
  • Drop the balls into the sugar water and cover it with lid and whistle on and cook on full flame till one whistle and then turn the flame on lowest setting for 5 to 6 mins.
  • Switch off the flame and let the pressure release on its own. 
  • Open the lid and transfer the cooked rasgullas along with few drops of rose essence to a bowl and let it chill for 5 to 6 hours.
  • Serve chilled.