Level: Easy

Time: 30-45 minutes

Yield: 18

Ingredients

Preparing Rasgulla

1-litre whole milk

2 to 3 tablespoons lemon juice 

2 cups sugar or raw sugar

1-litre water

▢1 tablespoon milk – optional

▢1 teaspoon sooji (Rava or cream of wheat)

Directions

DIRECTIONS 

To cook delicious Fried rice and Manchurian balls follow the recipe below.

Making Chenna

• Take a pan and add milk and keep it on boil on a low to medium heat. 
• Make sure to remove the thick layer of malai(milk cream), before you proceed with the making of chenna.
• Keep stirring the milk at intervals to avoid browning or froth.
• After a boil, reduce the heat to its lowest.
• Add 1 tablespoon lemon juice and stir. If the milk has not curdled completely, then add 1 tablespoon more. Keep the lemon juice handy with you. You can add 3-4 tablespoons of lemon juice.
• Stir after adding the lemon juice. Vinegar also can be added instead of lemon juice.
• As soon as the milk curdles, take the heat off.
• Now take cheese cloth or muslin lined strainer and pour the curdled milk in it pour the curdled milk.
• Gather the muslin from the sides and rinse the chenna or coagulated milk very well in running water.
• Now squeeze the muslin with your hands to drain the excess water from it. Do not leave any water or else the rasgulla will break.
• Hang the chenna for about 30 minutes or add a heavy weight on top of it for 8-10 minutes.

Preparing Rasgulla Balls

• After 7 to 8 minutes, remove the cheesecloth from the chenna. it shouldn’t have too much moisture or too dry.
• Add 1 teaspoon sooji or rava or flour(maida).
• Mix the sooji with chenna and then begin to knead with the heels of your palm. Continue to knead it properly.

• When you feel your palms becoming a bit greasy, its time to stop.
• Avoid kneading to an extent where the whole chenna becomes greasy. It should start to become greasy and then stop.
• Knead to a smooth ball of chenna.
• Now take small portions from the chenna and roll them to a smooth round ball.
• Prepare all small balls this way. Cover all the chenna balls with a kitchen towel and keep aside.

Preparing the Sugar Syrup

• In a large pan, take 2 cups sugar and 4 cups water.
• Keep this pan on stovetop and heat the sugar solution. Stir so that the sugar dissolves.
• Add 1 tbsp milk and stir.
• Save ½ cup in a cup or mug. This ½ cup of sugar solution we will be addedto the cook the rasgulla.
• Reserve another 1 cup of the sugar solution in a serving bowl.

Cooking the Rasgulla

• The rest of the 2.5 cups of sugar solution add it back to the same large pot and bring it to a boil on a medium high heat.
• Add the rasgulla one by one gently into the sugar solution.
• Once all the rasgulla have been added to the sugar solution, shake the pot. Don’t stir just shake the pot.
• Cover immediately with a lid and let ot cook on a medium or medium high.
• After 4 minutes, open the lid and add ¼ cup of the reserved sugar solution. Shake the pan.
• Cover again and continue to cook.
• After 4 minutes, again add ¼ cup of the reserved sugar solution. Cover and again cook for 2 minutes.

• To check if they are cooked, place the rasgulla in a bowl or cup of water. If the rasgulla sinks to the bottom its cooked or press a small portion of the rasgulla with your finger. If the pressed portion bounces back to its original shape, its cooked
• Once they are cooked, switch off the heat and set it aside for sometime.
• Now take each rasgulla with a spoon and place it in the bowl containing the 1 cup of sugar solution. Cover and keep aside.
• Let the sugar solution in which the rasgulla were cooked, become warm. Then add this to the serving bowl containing the rasgulla.
• Allow it to soak in sugar syrup for 30-40 minutes before serving.