Rasgulla is a famous Bengali sweet. Loved by all, this traditional sweet Rasgulla has soft and spongy balls made of fresh paneer and cooked in sugar syrup. You just cannot resist have more than one!
- 4 Cup Cow’s Milk Full Fat
- 2 – 3 Tbsp Vinegar
- 1 cup Sugar
- 5 cup Water
- 1 Tsp All purpose Flour(Maida)
- 1 Tsp Kewda water
- ½ cup Mawa/khoya
- ¼ cup Icing sugar or ground sugar
- milk occasionally to prevent it from sticking to the bottom of the pan and burning.
- Line a large strainer with layers of cheese cloth or muslin cloth.
- When the milk has boiled reduce the heat to low. Slowly pour 2 to 3 tbsp of the Vinegar into the boiling milk while stirring the milk continuously. The milk should begin to curdle.
- Turn off the heat and pour the curdled milk into the cloth lined strainer. Gather the ends together and rinse the chenna under running water to remove the lemon flavors. Squeeze out as much of the excess water as you can and put some heavy weight to reduce the excess water.
- Just before starting to knead the chenna mix sugar and water in a wide mouthed pan and bring to boil over medium heat.
- Remove the chenna from the cloth and place on a flat plate.
- Add the flour while kneading.
- Using the heel of your hand spread flatten and spread out the chenna. Once it is spread out gather to the center and repeat the process until it becomes smooth.About 10 minutes of light kneading is is required.
- Divide the dough into equal portions (6-7 ) and form each into a smooth ball.
- Slowly slide the rasgullas into the boiling sugar solution. Cover the pan with a lid and cook over high heat for 5 minutes and after that medium high on 5 min than reduce to medium heat for another 5-7 min.
- Usually 20 minutes is all that it needs.Turn off the heat and let rasgulla cool a little.
How to make Flower:
1.Mix khoya and sugar very well.
2.Divide that into two equal parts add red food color into one and yellow food color into other one.
3.Roll that dough onto plastic sheet cut with cookie cutter and garnish with crushed Pistachio.