Hi friends 😊,
Our evergreen rasgulla or roshogulla😋!!!!
It’s one of my favourite dessert to have after meal. My son is toooo lovin it. Not worried as it full of protein. Of course some calories you can shed off through workout 😄.
Have made in amul cow toned milk. No added starch. Starch is big no no for me while making this.
This recipe yields 30 medium sized rasgullas.
2.5 ltr cow milk, fully toned
Few pinches of citric acid
3 cups sugar (sweetness you can adjust according to your taste. But take max 4 cups)
8 cups of water
2 tbsp rose water
1 tbsp green cardamom powder.
While making rasgullas, everything matters i.e. From boiling milk to curdling and dipping them in sugar syrup.
Firstly, take milk in a heavy bottom pan. Pour milk and place the pan on high flame till boiled. Keep stirring otherwise your milk will get burnt at the bottom. This will ruin the taste.
As soon as the milk boils, switch off the flame and let the milk sit for 5 minutes. Add citric acid in pinches till yiur milk is separated in whey and paneer forms. Strain the paneer out in a muslic cloth or very fine holed colander. Hang the paneer on a jug or on any vessel you are comfortable with. No need to wash the paneer after straining. It will tighten them due to sudden strack of temperature.
After 30-45 minutes of hanging, you can see that your paneer is totally strained out but still moist. It shoud be moist. If it has dried up or you couldn’t make it within required time, just add few drops of milk while mixing or kneading them.
Transfer your total paneer on clean kitchen platform and knead till oil leavens on your palm and all the granules of paneer has changed to fine paste. It takes around 10-12 minutes for a litre of milk.
Now take a wide mouth opened vessel with deep capacity. Add water, sugar, rose water and cardamom powder into it. Mix all well and place on high flame to boil.
Now divide your mixed paneer into equal portions and press between your palms and fingers. This is very important as it will will connect all the fine mesh of peneer together. Roll them into smooth balls. Though fine cracks will give you the look of authentic roshogullas of Kolkata.
As soon as the water boils, transfer all your rolled balls into the pan simultaneously and quickly cover the lid.
Now switch the flame to highest and keep poaching your roshogullas for 15 minutes.
Now switch off the flame and keep it covered for 4-5 hours. You can see that all your poached balls have semi sinked in syrup. It means they have soaked up the syrup and is now ready to eat.
Can chill them inrefrigerator and enjoy!!!!