RASAGOLLA

Rasagolla

RASOGOLLA (Bengali Sweet)

INGREDIENTS

I Liter Cow’s Milk, ½ teaspoon citric acid dissolved in ½ cup of water, 1 teaspoon refined flour, 1cup sugar, 3 cups of water, a few drops of rose essence.


1. To make chenna (Paneer): bring milk to boil in a pan and allow cooling. Skim off all fat from the surface. Bring milk to boil again. Gradually add citric acid, stirring constantly. When milk curdles, remove pan from heat and leave covered for 15 minutes. Place muslin over a bowl. Pour curdled milk in to muslin and strain. Gather up corners of muslin and tie about 5 cms above curds. Hang this bag for about 15 minutes. Gently squeeze bag, take down and place between two cutting boards. Place on top board about 2 Kgs. Heavy object for about 1 hour. Remove weight. Unite bag and remove chenna.

2. Place chenna on a plain working surface and knead with the heel of the hand for about ½ minute. Add flour and continue kneading till the grains disappears and chenna becomes soft and creamy (Approximately 5 minutes). Divide the mixture in to 12 equal portions. Form each in to a ball of 4 cms in diameter and roll each ball with slight pressure between palms till smooth and even.

3. Put sugar and water in to cooker. Place cooker on high heat and bring to a boil, stirring constantly still sugar is dissolved. Crefully place chenna balls one by one in syrup.

4. Close cooker and bring to full pressure on high heat. Reduce heat and cook for seven (7) minutes.

5. Remove cooker from heat and allow cooling naturally.

6. Now open cooker and stir in essence. Transfer Rasogollas with syrup in to a serving bowl and allow cooling.

7. Now serve delicious and tasty Rasogolla to guests.