Rasgulla, the famous bengali sweet made out of Chenna in sugar syrup, is really awesome, specially when you are making at home. It is very easy to prepare and can enjoy chilled.
The rasgulla originated in Odisha, it is also known by its original name, Khira mohana. It is a traditional Oriya dish but gained popularity in Bengal and has become one of the most sought after sweets.
It is very easy to make and heavenly in taste.
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Let us look at the recipe now:
1 ltr milk ( I used gokul fat milk)
400 gms sugar
a generous pinch of cardamom powder
1 tsp vinegar
chopped pistahio for garnishing.
Method:
Boil milk in a vessel. when it is boiled completely and start rising add the vinegar and stir. You will see the curdled milk and the chenna and whey is separated. drain the chenna in a muslin cloth and run through cold water immediately. washing is done to remove the vinegar smell. fold the muslin cloth from all the sides and squeeze out the water. put the chenna/paneer in a plate and knead it with your palm for 10 minutes atleast. you will get nice paneer. make small balls out of it and keep aside. In the meantime, add 11/2 cup water and melt the sugar. when the sugar is melted, the impurities float on the surface of the syrup, remove it. now add slowly the paneer balls in it and allow to cook for 10 minutes covered. in between just open the lid to release the steam. add the cardamom powder. allow to cool. refrigerate it and serve chilled, garnished with chopped pistachios.
You can rasmalai out of this paneer. await the recipe.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
The rasgulla originated in Odisha, it is also known by its original name, Khira mohana. It is a traditional Oriya dish but gained popularity in Bengal and has become one of the most sought after sweets.
It is very easy to make and heavenly in taste.
Let us look at the recipe now:
1 ltr milk ( I used gokul fat milk)
400 gms sugar
a generous pinch of cardamom powder
1 tsp vinegar
chopped pistahio for garnishing.
Method:
Boil milk in a vessel. when it is boiled completely and start rising add the vinegar and stir. You will see the curdled milk and the chenna and whey is separated. drain the chenna in a muslin cloth and run through cold water immediately. washing is done to remove the vinegar smell. fold the muslin cloth from all the sides and squeeze out the water. put the chenna/paneer in a plate and knead it with your palm for 10 minutes atleast. you will get nice paneer. make small balls out of it and keep aside. In the meantime, add 11/2 cup water and melt the sugar. when the sugar is melted, the impurities float on the surface of the syrup, remove it. now add slowly the paneer balls in it and allow to cook for 10 minutes covered. in between just open the lid to release the steam. add the cardamom powder. allow to cool. refrigerate it and serve chilled, garnished with chopped pistachios.
You can rasmalai out of this paneer. await the recipe.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
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