Table of Content
Add sugar to a wide pot. Choosing the right size of the pot is also very important. I used a mini pressure pan here but used a 4 liter pot other times. The pan must be wide enough for the rasgullas to move around and puff well. Similarly it must be deep enough.
It will curdle right away. You should see the milk solids separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely. Rasgulla is a milk based sweet made by curdling milk, draining the whey and kneading the milk solids to make balls.
Sweets
The rasgullas can be enjoyed warm or cold. You can also relish them topped with fruits or ice cream. Make sure you try this recipe, rate it and let us know how it turned out to be. Uf rasgullas do not sink yo the bottom in 10 min, should I cook for more time. Adding acidic ingredient to very hot non homogenized milk usually makes tough chenna.
Do not over knead to the extent that the chenna turns greasy or soggy. Make sure you use a wide pot good enough to hold all the rasgullas. If using homogenized milk from packets or cartons then reduce the flame to low. To check just dissolve 2 tbsp sugar in 4 to 5 tbsps water and check. If the water looks pale yellow, the sugar is just not suitable. It has to be non sticky and grainy or crumbly.
Rasgulla Recipe
Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes. Keep the pan covered and boil for 9 to 10 min.
We do not want them to shrink or either break. This is a small test I do to find out if chenna has the right amount of moisture in it. Take a small portion of chenna in your fingers and smear it gently to a smooth chopping board. Immediately pour to a colander lined with a thin cloth.
अंगूरी रसगुल्ला बनाने की रेसिपी – How to make angoori rasgulla in Hindi
They keeps well for about a week in the refrigerator. Do not store them at room temperature. First place the rasgulla in a bowl or cup of water. If the rasgulla sinks to the bottom its cooked. You have to use a large pot or pan so that there is enough space for the rasgulla to cook and increase in size. You can also use a pressure cooker.
When you see the milk curdled completely, Switch off the stove. Organic sugar & unsulphured sugar are just not suitable to make white rasgulla. Always choose white refined fine grain sugar.
Next, wrap the chena in a cloth and gently squeeze it to remove excess water and then hang it for at least one hour. After 10 to 12 min this white rasgulla becomes double in size. After 3 to 4 min, sugar syrup starts boiling, make sure the flame is medium-high.
If you like garnish with some slivered nuts like almonds or pistachios. Reserve another 1 cup of the filtered sugar solution in a serving bowl. Be sure to use a large pot or pan so that there is enough space for the rasgulla to cook and increase in size. You can also use a stovetop pressure cooker. Don't boil rasgulla ball in very high flame, where rasgulla becomes either rubbery or breaks while boiling. When sugar syrup starts boiling add 3 to 4 green cardamom pods.
Also, give the chenna a good rinsing. Fold the towel in half and squeeze out the excess water. Meanwhile, combine sugar, water, cardamom powder, and ghee to create sugar syrup. Then knead the chenna and roll it into balls, then boil them in water.
The can we add maida in rasgulla is a question that has been asked many times. In this article, I will be answering the question and providing a step-by-step guide on how to make Rasgulla at home. Rasgullas may be served warm or cold. If desired, garnish with saffron before serving. When they’re done, toss them in the sugar syrup and make sure they’re well coated.
So I recommend trying it. When it is cooking I see through the glass lid that it has puffed up. But after I wait for it to cool down – it always shrinks down 🙁 and it has not sunk to the bottom, as you have noted. Boiling the balls for the right amount of time and at the right heat is also needed. Squeeze it well to remove the excess whey as much as possible.
Once they are cooked, take each rasgulla with a spoon. There are two ways to check the doneness of rasgulla. There will be some fine cracks on the chenna balls. Knead to a smooth ball of chenna which should be able to come together without breaking or falling apart. Place a heavy weight on the chenna for 7 to 8 minutes, or hang it for about 30 minutes.
Pav Bhaji Recipe (Mumbai Street Style)
I used homogenized milk. Knead well and make a smooth dough. If the soft dough is ready without any grains.
You can also add it to shikanjvi or fruit juices or while making cakes. Once the whole mixture has cooled down, add 1 to 2 tablelsoons rose water. Place a heavy weight on the chenna for 7 to 8 minutes. You can also hang the chenna for about 30 minutes.
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