- 1 litre cow’s milk
- 1 tbsp vinegar
- 1cup +1/3 cup sugar
- Take 1 litre cow’s milk, boil and cool a little for 2-3 minutes.
- Add 1 tbsp Vinegar and stir until it curdles.
- Put some ice cubes.
- Strain the mixture in a muslin cloth and wash thoroughly with plain water to remove sourness.
- Squeeze and tie the muslin cloth and hang for 15 minutes to remove extra water. The Chenna should now have a crumbly texture.
- Knead to form a firm though which would take about 8 mins.
- Make small balls, about the size of Kala Jaam’s as they will double in size. You would be able to make around 14-15.
- Take 1 cup sugar and 5 cups water and bring it to boil. Now add rasgullas balls to it and on medium flame cook covered for 15 minutes.
- To check if they are done, put one rasgulla in a glass of plain water. If it sinks it means it’s done
- Now take out rasgullas and transfer in a big bowl of plain water, keep aside.
- Add 1/3rd cup sugar to the syrup and boil. Let it cool a bit and transfer the rasgullas back in the syrup. ( Press gently before transferring )
- Cool in fridge.
Points to be taken care
- While you curdle the milk it should not be at boiling point, cool it for 2-3 minutes by continuously stirring for 2/3 mins.
- You can use packet milk also, but cow’s milk gives the best rasgullas.
- When you knead the chenna, it should be crumbly in texture at the beginning. Knead until it forms a dough and leaves a little shine on your palm.
- Do the plain water glass test with one rasgulla to ensure they are cooked nicely.
- If you leave them in the hot sugar syrup for long, they might turn chewy, so make sure you dip them in plain water for cooling. Squeeze gently and transfer to warm sugar syrup before refrigeration
Recipe by Monniya Garg