Oh my God, I can’t believe this, I am writing 100th post today. It was 7th December 2009 night around 10.30 pm when my husband called me in front of laptop and showed me a blog in the name of http://www.shubhaskitchen.blogspot.com, but I could not know what it is because I was new to blogger world. I asked him what it is??? Then he told me that it is for me and he wants me to write my recipe in blog and see today I am writing my 100th post.
I would like to thank, my husband for giving all time support to me and, all my blogger friends for their wonderful comments and suggestions. I am celebrating my 100th post with one of my family favourite sweet Rasgulla.So here is how I made it:-
Preparation time: 25 minutes (Approximately)
Cooking time: 1 hrs 15 minutes (Approximately)
Makes nearly 15 medium size rasagulla
Whole Milk-1 ½ litre
Way water-1cup or (Lemon-1 or Vinegar-2 tabs)
Rose water-1 tsp
• Take a wide mouth vessel and boil milk in this.
• Bring milk to boil then take it off from flame.
• Allow it to get cool down.
• Now remove the cream from the top of milk and heat again.
• Meanwhile if you are using lemon juice or vinegar for curdling the milk then mix it with a cup of water.
• Once milk starts boiling then reduce the heat and start adding way water or lemon juice or vinegar into it.
• You will see that milk will start curdling and water will get separated from it.
• Once you see that milk is completely curdled and water is transparent then remove it from heat.
• Filter the curdled milk (Chenna) in a muslin cloth and pour one glass normal water into it.
• Squeeze out water completely from it by pressing between your hands.
• Hang it for another half an hour to drain out water completely if any left out.
• Now remove chenna from cloth and knead it well (I have used food processor for this)
• The proper chenna for rasagulla will not stick to your palm and also you can make small balls from it very easily if you have knead well.
• Now make the desired size of balls from it and keep aside.
• Take another wide mouth pan and mix sugar and water in this.
• Bring it to boil. Once it starts boiling then adds the chenna balls into it.
• Boil in high flame for 10 minutes then in medium flame for 20 minutes.
• The balls will turn double in size after properly cooked.
• The another method of checking rasagulla is that if you press rasagulla by your fingers it will come immediately to original shape once you take off your finger.
• For making rasagulla you need to maintain same temperature in all the time for that you mix 4 tabs all purpose flour into water and sprinkle it continuously if boils starts coming down.
• Try to use way water for curdling milk because it results softer chenna.
• The way water can be used for making curry and chapatti also.