Rasgullas!

Hi Everyone!

I am glad to share this post on rasgullas after my sucessful attempt at it.To be honest, I perfected it the third time this Friday and I am glad for not giving up so easily and for the learnings from the failed attempts that helped me come up with the right ones!

Please don't get bogged down by reading about my 3 attempts.You can and I am sure you will get it right in the first attempt only.It is very simple to make rasgullas- You will agree with me once you make your own, trust me! :-)

I never knew making rasgullas was so easy until I tried it myself! It always felt as if rasgullas were some sort of miracle food! :-)

Let me begin with the recipe first , followed by few pics of my Take:-

Ingredients:-

1 litre milk- I used Amul Taaza (Skimmed milk)-2 half litre packets
Curd- around 2 to 3 big ladle full
2 cups sugar
4 cups water
4 drops of kewra essence or cardamom powder
4-5 ice cubes

Note :- No.of cups of sugar= no.of half litre milk packets used & Water =2* No.of Sugar cups

Main Requirements  :-

Muslin cloth
Food Processor
Presure cooker

Procedure :-

1. Bring the milk to a boil, simmer to the lowest flame and start adding curd with continuous stirring till the milk curdles completely and the whey water clearly separates. You will begin to see the water turning yellow to green and a thick chenna -milk precipitates formation in the pan. Turn off the flame.
2. Add the ice cubes and mix well. Ice cubes are added to prevent further curdling of milk.Also helps to keep the chenna soft.
3. Put  a muslin cloth over a pan/any milk container.Pour the curdled milk  in it. The whey water will seep through the muslin cloth into the container and the chenna will be left on the muslin cloth.You can use the whey water in kneading the dough or making dals as it is has a high nutritive value.
4. Wash the chenna well in the running water under the RO/Water purifier tap.This helps to remove the smell and sourness from the chenna.
5. Squeeze the excess water gently from the muslin cloth and hang it for 30 mins.
6. After half an hour , take out the chenna and process it in food processor until it comes out as in one cluster and is bit greasy.
7. Make a smooth round of it and cover it up with the wet muslin cloth to prevent it from drying and becoming hard.
8. Make small , smooth  round balls and keep them covered with the muslin cloth.
9. Take a pressure cooker, add sugar and water in it.Bring the sugar syrup to a boil and then slid  all the  rasgulla balls together into it. Cover the pressure cooker and cook till you get one whistle .After a whistle , simmer to the lowest flame and keep it for another 5 minutes.
10. Turn off the flame and when the pressure gets released by its own , then open the lid to see the rasgullas- they would have doubled in size.

Enjoy them hot or serve them chilled!-As you wish!

Can also make rasmalai using the rasgullas

Note- 

1.You can prepare the sugar syrup simultaneously while making the rounds to save time.

2. Many recipes use 1 tbsp of semolina/rava/sooji too for binding purpose. I tried using it in my earlier versions but this one came out well without using it.So I thought why to complicate the recipe. 

Total time required :1 to 1 hour & 15 mins.

Few pictures of my take  :-

                                                                    Hung Chenna

Processed Chenna

Smooth Chenna Ball

Rasgulla balls covered with muslin cloth

Rasgulla balls just before sliding into the pressure cooker

Rasgulla is ready !The size doubles on opening the lid of the pressure cooker

Rasgullas in the serving bowl

Devour!:-)

Have a soft & smooth bite! :-)

Do try! You'll love yourself for making it! :-)

Best thing about these rasgullas are that these are healthy too as I have used skimmed milk.Over and above it's simple- you just need milk and sugar- need not have to buy special ingredients for it!

And the pleasure of making home made rasgullas is unmatched.

Happy Takes! & Happy Bites! 

P.S- Would be glad if you share your experiences too. :)