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Rasgullas or Rosogolla

Rasgullas or Rosogolla

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45

Ingredients

Serves 5

  • Nova Milk 2 litre

  • Lemon Juice(or Vinegar(if required add more lemon juice or vinegar )) 2 tsp

  • Sooji or Semolina (optional ) 1 tsp

  • Rose water 1/2 tsp

  • Water 5 cups

  • Sugar 2 1/2 cups

  • Cardamom Powder 1/2 tsp

Directions

  • 01

    Take a heavy bottomed vessel, add milk

  • 02

    Bring it to boil and keep stirring to avoid burning of milk

  • 03

    Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring( if required,add more lemon juice) cook for few seconds until the milk solids gets separates from the whey

  • 04

    Switch off the heat

  • 05

    Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water then rinse chena or paneer or cottage cheese under the tap water as much as possible

  • 06

    If you do not rinse the chena or paneer properly,you will get the smell of lemon while having rasgullas

  • 07

    Now hang the cloth covered chena or paneer with tap for 30 minutes

  • 08

    Then remove it from tap and place a heavy weight on chena for another 30 minutes

  • 09

    It will help to squeeze more water from chena or paneer

  • 10

    After that, remove the cheesecloth from the chenna or paneer

  • 11

    The chena or paneer should not have too much moisture nor be too dry

  • 12

    Take the paneer in a wider plate Add 1 teaspoon sooji or rava or semolina, adding sooji or semolina helps to bind the mixture

  • 13

    First mix the sooji with chenna and then begin to knead for 5 minutes

  • 14

    Knead it well with your palms for 8 to 10 minutes to get smooth texture

  • 15

    Mix rose water with ,knead it another 2 minutes well with your palms to get smooth texture This kneading process is very important and it decides the texture of rasgullas

  • 16

    Now take small portions from chenna or paneer and roll them between your palms to a smooth tiny round ball,make sure roll them tightly

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