How to prepare chenna for rasgulla
1
firstly, get 2 litre to a boil stirring in between to prevent from burning.
2
add 2 tbsp lemon juice and give a stir. you will notice the milk starts to curdle.
3
add 1 more tbsp of lemon juice and stir until the milk curdles fully separating water.
4
drain off the water over cheesecloth. you can use any clean cloth here.
5
rinse with cold water to remove sourness and stop cooking.
6
squeeze the paneer gently and hang for 1 hour.
7
now take the moist paneer and crumble gently.
8
using the palm, start to knead gently.
9
knead until the paneer mixture turns smooth without any grains. do not over-knead here as the rasgulla will turn hard.
10
pinch a small ball sized chenna and prepare smooth crack free balls.
11
keep the paneer ball aside and cover with a moist cloth.
How to boil rasgulla in sugar syrup
1
firstly, in a large vessel, take 1½ cup sugar, 2 pods cardamom and 7½ cup water.
2
stir and dissolve sugar.
3
now boil the water for 5 minutes or until the syrup turns slightly sticky.
4
drop in prepared paneer ball keeping the flame on high.
5
cover and boil for 10 minutes or until the size of ball doubles.
6
drain off the rasgulla immediately into ice-cold water to prevent from losing its shape.
7
finally, enjoy rasgulla with sugar syrup.
Video
Notes
- firstly, the rasgulla stays good for 5-7 days when refrigerated.
- also, use full cream cows milk for best quality paneer.
- additionally, do not open the lid while rasgullas are boiling. when the temperature drops there is a high chance for rasgulla to fall flat.
- finally, mini rasgulla recipe can be also converted to rasmalai.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/mini-rasgulla-recipe-bengali-chenna/