How to make rasgulla?!
FOR RASGULLA:
500ml Whole Milk
2tsp vinegar or lemon juice
1cup sugar
3cups water
For Geera:
1cup sugar
2cups water
Instructions:
Place the milk in a pan and let it boil. when it has come to a boil add vinegar/lemon juice, stir it well and turn off the stove.
Stir slowly and gently until the milk starts to curdle and form like paneer on the surface and separates from whey.
Drain out the paneer using a cloth and wash the paneer with cold water nicely so that the smell of vinegar goes away and drain out all the water from the paneer.
Knead the paneer into a dough and roll it into small balls.
Pour water and sugar into a preasure pan and when the water comes to a boil drop the paneer balls into the sugar syrup one by one.
Close the cooker and cook the paneer balls an high flame until one whistle. then reduce the flame to low and cook for 10 min. Now turn the flame to high again and cook until one whistle and turn off the stove.
Let the paneer balls stay in the cooker untill it cools down.
Make a new sugar syrup for the geera using 1:2 ratio of water and sugar.
Remove the cooked paneer balls from the cooker and drop it into the geera.
Rasgulla are ready and can be stored in the fridge.
Enjoy!! :)
Answers: Ingredients:
FOR RASGULLA:
500ml Whole Milk
2tsp vinegar or lemon juice
1cup sugar
3cups water
For Geera:
1cup sugar
2cups water
Instructions:
Place the milk in a pan and let it boil. when it has come to a boil add vinegar/lemon juice, stir it well and turn off the stove.
Stir slowly and gently until the milk starts to curdle and form like paneer on the surface and separates from whey.
Drain out the paneer using a cloth and wash the paneer with cold water nicely so that the smell of vinegar goes away and drain out all the water from the paneer.
Knead the paneer into a dough and roll it into small balls.
Pour water and sugar into a preasure pan and when the water comes to a boil drop the paneer balls into the sugar syrup one by one.
Close the cooker and cook the paneer balls an high flame until one whistle. then reduce the flame to low and cook for 10 min. Now turn the flame to high again and cook until one whistle and turn off the stove.
Let the paneer balls stay in the cooker untill it cools down.
Make a new sugar syrup for the geera using 1:2 ratio of water and sugar.
Remove the cooked paneer balls from the cooker and drop it into the geera.
Rasgulla are ready and can be stored in the fridge.
Enjoy!! :)
just buy it !
Recipe Rasgulla
Rasgulla was created in Puri, a temple town in Orissa. The dish was later introduced in Calcutta. Most of us mistakenly believe it to be native dish of West Bengal. Rasgulla is national sweet of India. Rasgulla are Cheese balls (about the size of a golf ball) immersed in syrup. This is a native dish of Bengal. Before I get into a recipe, I like to do review making Rasgulla in the form of question and answers.
I don't have baking powder, can I just add baking soda?
If you don't have baking powder, don't add any leavening agent at all. Baking soda alone will only spoil the taste and do nothing to make Rasgulla spongy. The baking powder is a combination of cream of tartar and baking soda, that releases gas at high temperature when cooking Rasgulla to make them spongy.
If you do not have baking powder, just add Maida or Sooji as a binder and cook Rasgulla in plain water in a pressure cooker.
I have heard that Rasgulla should not be cooked in syrup, is that right?
Professionals will cook Rasgulla in water with a very little amount of sugar in it. This makes it easier for the Rasgulla to absorb water and cook thoroughly. I call this a two step method as described here.
My Rasgulla puff up and then they collapse in a few minutes, what's wrong?
You have added too much of baking powder.
My Rasgulla turn out hard, what's wrong?
There are four possibilities
1. You did not knead Chenna fine enough
2. You added too much Maida
3. You did not add enough baking powder
4. You waited too long to cook the Rasgulla after the balls were made.
Ingredients
Chenna
1. Regular Milk: 4 Cups
2. Distilled White Vinegar: 1? Tablespoon
Syrup
1. Sugar: 1 Cup
2. Sugar: 1 Cup
This is not a mistake. I add sugar in two stages. This allows the Rasgulla to remain soft and puff easier
3. Water: 3 Cups
4. Water: 1 Cup
This will be used to shock the syrup
5. Lime juice: ? teaspoon. This is used to complete the syrup
Miscellaneous
1. Binder/Puff Mix : 2 Tablespoons
Substitute: 2 Tablespoons of All purpose flour (Maida) and a pinch of baking soda (Double acting).
2. Pistachio Nuts Shaved: ? Cup
3. Rose water: ? Tablespoon
Substitute: Vanilla extract
Method
1. Make Chenna
2. Mix "Binding/Puff Mix". Work Binder into Chenna with the heel of your hand to make it dough like consistency. Gather it like dough and cover it with damp kitchen towel or plastic film wrap. Let it rest 15 to 20 minutes for binding to work.
3. Add 3 cups of water and 1 cup of sugar. Heat till sugar is absorbed. Bring it to a boil.
4. Pinch Cheese ball and make it into ? to ?" diameter balls. Put these balls in boiling syrup. The balls will puff up in about 5 to 10 minutes. The cooking time depends on the size of the ball, amount and age of the binding mix. Remove the Cheese balls. Remove the cheese balls as soon as they puff up.
5. Add the remaining one cup of sugar. Heat till all the sugar is absorbed. Do NOT stir. Turn off heat.
6. Add one cup of cold water to shock the syrup. Add lemon Juice. Stir.
7. Add Rose water. Let it cool to at least warm and THEN, re-introduce Cheese balls.
8. Garnish with shaved Pistachio nuts. Put in refrigerator. Serve cold.
Making Festive "Colored" Rasgulla
To make colored Rasgulla, do NOT add food color to the milk. Add desired food color in Step 2 while whipping cheese. When you work Maida in, the color will automatically bleed in to Maida. Normal colors of choice are yellow and pink.
Stuffing Rasgulla
The most common stuffing is "Batasha". Batasha is nothing but semi-spherical hollow sugar candy. In Step 4, flatten the cheese ball in your hand, place the Batasha and re-roll it in to a ball.
hey hope this helps x
You will need:
500ml Whole Milk
2tsp vinegar or lemon juice
1cup sugar
3cups water
For Geera
1cup sugar
2cups water
Instructions:
Place the milk in a pan and let it boil. when it has come to a boil add vinegar/lemon juice, stir it well and turn off the stove.
Stir slowly and gently until the milk starts to curdle and form like paneer on the surface and separates from whey.
Drain out the paneer using a lint-cloth and wash the paneer with cold water gently so that the smell of vinegar goes away and drain out all the water from the paneer.
Knead the paneer into a dough and roll it into small balls.
Pour water and sugar into a pressure pan and when the water comes to a boil drop the paneer balls slowly into the sugar syrup one by one.
Close the cooker and cook the paneer balls on a high flame until one whistle. Then reduce the flame to low and cook for 10 min. Now turn the flame to high again and cook until one whistle and turn off the stove.
Let the paneer balls stay in the cooker until it cools down.
Make a new sugar syrup for the geera using 1:2 ratio of water and sugar.
Remove the cooked paneer balls from the cooker and drop it into the geera.
Rasgulla are ready and can be stored in the fridge.
Bon Appetite
*..*
you smatch the chena 1/2 h then after heat ghee drop the chena just a min find out chena &ready to rasgulla drop out the chasni. ok
Ingredients:
2 cup milk powder
6 cup water to make milk
2 cup sugar
6 cup water to boil rasgulla
3 tbsp white vinegar
Method:
Make milk from milk powder and keep it for boiling.
When milk is boiled add vinegar and when it curdles switch off the gas.
Take the chenna (curdled milk) in sieve and open the tap so that the chenna cools down.
Tie it in a muslin cloth for 2-3 hrs.
“Don’t take out the water by pressing it with the hand”.
Mash the paneer and make balls.
Boil sugar and water on the gas.
Then add the balls and cook for 10 min. on high heat.
While making sugar syrup keep little water on the other gas for boiling, sprinkle water on the sugar syrup when the rasgullas are cooking”.
How to remove rasgullas after boiling?
Take little water in a bowl.
Put one by one rasgulla with little syrup in the bowl & add little more syrup so that the rasgullas floats on the syrup.
After cooling add little rose water and serve.
Note: For making rasmalai add I cup of more water when u boil the rasgullas. The procedure for making rasmalai is same as the procedure of rasgullas. Press rasmalai lightly with the hand and then put in Luke warm masala milk for 2-3 hrs and after that chill it and serve it. "you can make rasgullas with tap water."