RASAGULLA (CELEBRATING MY 100th POST)

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:-

RASGULLA

Preparation time: 25 minutes (Approximately)

Cooking time: 1 hrs 15 minutes (Approximately)

Makes nearly 15 medium size rasagulla

INGREDIENTS

Whole Milk-1 ½ litre

Way water-1cup or (Lemon-1 or Vinegar-2 tabs)

Sugar-3 cups

Water-5cups

Rose water-1 tsp

Method

• 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.

MY TIPS

• 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.