Rasgulla, one of the most popular sweets among Bengalis. It is made with "chena". The chena is mashed, made smooth and then cooked in boiling sugar syrup. Let's look at the recipe below :
- Take 1 litre milk in a pan, heat it until it boils properly and swells up (common thing with milk when u heat it).L
- Take half cup of synthetic/edible vinegar, mix it with another half cup of drinking water to make it 1 full cup.
- Now start adding this mix of water + vinegar to the boiling milk in small parts, until u see the cottage chese (chhena in Hindi) separating out.
- Drain out the water, collect the cottage cheese in a thin/muslin cloth to wash the it with ample water in order to wash off any amounts of vinegar.
- Now knead the chhena with hands on a flat surface to remove any excess water so that it become completely dry.
- Take a pan or container, knead the chhena with the palm of your hand until this mixture becomes completely smooth devoid of any lumps and chhena becomes silky smooth. This will take at least 15-20 min with continuous kneading.
- Now, make small rounded balls of chhena and make sure that you don't have any kind of cracks when u make these round balls.
- Take another pan, add 2 cups of sugar and 4 cups of water to make sugar syrup on a high flame.
- Add cardamom, 3-4 pieces in this for a better flavor.
- When this sugar syrup starts to boil on a high flame, add the round balls of cottage cheese and close it with a lid for 10-15 min and keep the flame on a medium one.
- After 10-15 min, open the lid and boil on a medium-to-high flame for another 15-20 min.
- Switch off the flame, transfer the contents to another pot. Either u can serve it hot or cold as per your choice.
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