Rasgulla
Serves:
0
Tags:
Sweets-Dessert,Bengali,East Indian
Ingredients:
Chenna 1. Regular Milk: 4 Cups 2. Distilled White Vinegar: 1½ 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: ¼ 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: ¼ Cup 3. Rose water: ½ Tablespoon Substitute: Vanilla extract
Description:
1. Make Chenna:
1a). Whole cow's milk: 1 Gallon
1b). Distilled white Vinegar: ½ Cup
1c). Ice water
Method for Chenna:
1. Heat milk to 170ºF.
2. Stir in vinegar. Raise the temperature to 185ºF. The milk will start to coagulate.
3. Cook for about 15 minutes maintaining the temperature at 185ºF. Higher temperature will make it cheese hard
and rubbery like Paneer.
4. Line a colander with fine cheesecloth known as 'Butter Muslin'. Transfer the contents into the lined
colander. Let it drain for 10 minutes.
5. Pour Ice water over Chenna. Let it drain. The purpose of ice water is two-fold: Eliminate stickiness and prevent further hardening. Let it drain about half an hour.
Continued making Rasgulla:
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 ½ to ¾" 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.
1a). Whole cow's milk: 1 Gallon
1b). Distilled white Vinegar: ½ Cup
1c). Ice water
Method for Chenna:
1. Heat milk to 170ºF.
2. Stir in vinegar. Raise the temperature to 185ºF. The milk will start to coagulate.
3. Cook for about 15 minutes maintaining the temperature at 185ºF. Higher temperature will make it cheese hard
and rubbery like Paneer.
4. Line a colander with fine cheesecloth known as 'Butter Muslin'. Transfer the contents into the lined
colander. Let it drain for 10 minutes.
5. Pour Ice water over Chenna. Let it drain. The purpose of ice water is two-fold: Eliminate stickiness and prevent further hardening. Let it drain about half an hour.
Continued making Rasgulla:
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 ½ to ¾" 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 cheeseball
in your hand, place the
Batasha and re-roll it in to a ball.