Another special post on a very special day of my life. Two years ago, I got engaged to the most amazing man in the universe , my hubs <3. It’s been two years since we stepped into a committed relationship and the day still remains fresh like it happened yesterday.
HAPPY ANNIVERSARY HONEY!
Im posting the recipe of his favorite Rasgulla here. It is a sure shot perfected recipe to this spongy goodness, since I cant even tell you how many times I’ve made it.It is a sweet dessert originally from bengal , but a staple of my home 🙂
For the paneer
- 1 liter cow’s milk
- 4-5 teaspoons of curd/yogurt ( may require more or less) , alternatively you can use 2 tablespoon of lemon juice.
For the sugar syrup
- ¼ + ½ cup of sugar
- 41/2 – 5 cups of water ( depending on the pot you use to prepare rasgullas in)
- 1 teaspoon of cardamom powder
- 1 teaspoon of rose water/ kewra water / few drops of rose essence
- Saffron strands , Rose petals , pista flakes to decorate ( optional)
- Boil the milk to a rolling boil on medium heat , simmer and add a tablespoon of yogurt at a time to the milk and stir, repeat this until the milk curdles ,and the whey and solids separate.
- Line a colander/strainer with a cheese cloth/cotton cloth and strain the separated milk to collect the solids (paneer).
- Knot and squeeze out the water, hang it for 10 minutes to drain excess water.(note that the chenna you get should be dry enough and very lightly moist)
- Knead the chenna with the heels of your palm for 8 – 10 minutes to bring it together like a dough, it is ready when it becomes oily. ( this step is really important, or else the rasgullas will disperse in water )
- Pinch off small balls (around 8 – 10) from the dough, make sure there is no cracks on the balls.
- While you make balls, heat up a vessel with ¼ cup sugar and water ,bring it to a rolling boil and add cardamom powder.
- Drop the chenna balls into this , cover and cook until done( it will take around 15+ minutes).Make sure the balls are not over crowded in the vessel , as the balls expand a little while cooking.
- Check for the doneness of the rasgullas by dropping them into a clean bowl of water,its done if its sinks to the bottom. If its Floating on the surface cover and cook until done.
- Once done , place all the cooked rasgullas in a clean bowl of water.
- Add the remaining ½ cup of sugar to the sugar syrup used to cook the rasgullas and let dissolve.add the rose water / kewra water /rose essence /saffron once the syrup is cool.(you could use more sugar,if you want it even more sweeter)
- Lightly squeeze the rasgulla balls and add to the cooled syrup.
- Leave it in the syrup for a couple of hours to absorb the sweetness. serve chilled !
- All the flavoring ingredients, sugar can be altered according to your taste.
- Make sure you knead the dough well , or the chenna scatters in the syrup while cooking.
Please leave your valuable comments,suggestions below. Thanks for your time.