Beginner's guide to making rasgulla with full cream milk

Beginner’s guide to making rasgulla with full cream milk

by

Table of Contents

Beginner's guide to making rasgulla with full cream milk

Beginner's guide to making rasgulla with full cream milk
https://foodtaaza.com/

Beginner’s guide to making rasgulla with full cream milk  – Today I’m going to show you how to make rasgulla receipe and it’s such a famous indian dessert and it is enjoyed world wide.

The recipe of rasgulla that I’m going to share with you all, will make absolutely soft and spongy rasgullas and filled with sugar syrup throughout it’s core.

They will melt in mouth, and will turn out soft as cotton and it’s a very simple technique with simple ingredients.

If you follow all the tips and tricks for this recipe, then this recipe will be perfect for you. Now, to make rasgulla, two types of sugar syrups are made.

Beginner’s guide to making rasgulla with full cream milk– The 1st one in which rasgulla are soaked and the 2nd one in which rasgulla are cooked in. First of all, let’s make the syrup used for dipping (soaking).

First of all, let's make the syrup used for dipping (soaking)

  1. Take 1 cup or 250 grams sugar,
  2. Along with it, let’s add water, Initially I’m adding 2 cups of water.
  3. After that I’m adding a little extra, around 1/3rd cup of more water.
  4. Now, turn the stove on and boil the water until the sugar dissolves and the water comes upto a rolling boil.
  5. Now, you can see that the sugar has melted and it has come upto a boil.
  6. After this stage, you don’t have to cook this syrup anymore. That is really important.
  7. Beginner’s guide to making rasgulla with full cream milk – Now, Transfer this syrup into a bowl and bring it to room temperature, until you finish the rest of the prep for rasgulla.
  8. So, our first syrup is ready. It’s such a simple process, right! Make a simple sugar syrup.
  9. Remember, you don’t have to make 1 or 2 string consistency syrup like we make for gulab jamun.
  10. Beginner’s guide to making rasgulla with full cream milk – This is very important as otherwise, your rasgulla will not soak the syrup.
  11. Just the dissollve the sugar, once dissolved and come upto a single boil, then you have to stop cooking this syrup.
  12. This is very important for you to remember.
  13. Now, we’ll let this syrup cool down, we’ll make the other syrup later.
  14. Before that, we have to make ‘chenna’ for rasgulla.

How to make chenna

Beginner's guide to making rasgulla with full cream milk
https://foodtaaza.com/

Beginner’s guide to making rasgulla with full cream milk  – ‘Chenna’ is basically made by curdling the milk, similar process to making paneer. so let’s see how to do that procedure.

  1. In a heavy bottomed pan, add 1 litre full fat buffalo milk, After adding the milk, bring it to gentle simmer.
  2. As in boil the milk, just until it reaches a gentle boil..
  3. Keep stirring in between while the milk, comes upto a boil.
  4. The type of milk that you use is very important.
  5. I’m using full fat buffalo milk.
  6. Now, you can see, that the milk is boiling.
  7. At this stage, you have to turn the stove off and rest it for 1-2 minutes.
  8. If you curdle the milk immediately, then your chenna will be a lil hard. so keep a note of this 1 tip.
  9. After 1-2 minutes, into a bowl, I’m taking 1-2 tbsp vinegar, and I’m adding 2 tbsp water.
  10. Now slowly and gradually add this vinegar mixture into the milk.
  11. And gently stir it, no need to stir it vigourously and keep that in mind.
  12. You will see that gradually, your milk will start curdling, just use enough vinegar required to curdle the milk.
  13. The amount that I’ve used here, is just enough to curdle the milk.
  14. Beginner’s guide to making rasgulla with full cream milk – You can see that all the milk curds have separated and residual the greenish whey is separated too.
  15. At this stage, you have to strain this chenna.
  16. Place a muslin cloth on a sieve and strain this chenna.
  17. After straining, wash it nicely with fresh water.
  18. Not profusely, but just to remove the acidity of the vinegar.
  19. Once your chenna is washed, then you have to just hang it, wait for just 1-2 minutes and let the excess whey drip off.
  20. Beginner’s guide to making rasgulla with full cream milk – Once the whey that spontaneously has dripped off, then squeeze the chenna gently.
  21. Just gently squeeze it for 2-3 times, don’t squeeze too much otherwise your chenna will become dry.
  22. So now, you can see, I’ve drained off the whey that i easily could.
  23. Now, place it back in the sieve and put some weights on it. Not too heavy, just medium weights.
  24. And let the chenna rest under weights for 5 minutes.
  25. So, our chenna to make rasgulla is ready.
  26. So, while making the rasgulla, you can see, there are just 2 ingredients, milk and sugar.
  27. So that’s why it’s technique is very important.
  28.  We already saw the technique of sugar syrup.
  29. Technique for chenna is that the variety of milk is very important.
  30. Secondly, don’t boil the milk too much. just after 1 gentle boil or simmer, turn the flame off.
  31. The resting period of 1-2 minutes post boil is very important.
  32. When the chenna is made at very high heat, it gets overcoooked.
  33. The chenna turns hard and so your rasgullas will be hard as well.
  34. So keep this in mind and give it a rest phase.
  35. Next diluting the vinegar is very important.
  36. Beginner’s guide to making rasgulla with full cream milk – If you use concentrated vinear, then milk curdles with shock and thus chenna can turn hard.
  37. So keep this in mind too.
  38.  Then immediately strain it out. Don’t let it sit in hot whey for long.
  39. As it can get overcooked, also wash it after straining to stop the carryover cooking.
  40. And also to reduce the acidity of the vinegar.
  41. After that while straining off the whey, don’t remove the entire moisture out of chenna.
  42. Otherwise, your chenna and rasgullas will become dry.
  43. If you keep these things in mind, then your rasgullas will be perfect.
  44. Now, I’ve already told you all the tips and tricks for chenna, Now while the chenna is resting for 5 minutes.
  45. Let’s prepare the syrup that we’ll use to cook the rasgullas in. 

Syrup for making rasgullas

Beginner's guide to making rasgulla with full cream milk
https://foodtaaza.com/
  1. In a big wok, 2 cups or 500 grams sugar,
  2. Now, you have to add 5 cups water to this.
  3. Beginner’s guide to making rasgulla with full cream milk  – Now, you have to boil this syrup, so I’m leaving it to come to a boil or low flame.
  4. While this syrup is cooking on the side, till then quickly we will shape the rasgullas.
  5. Our chenna’s rested. you can see, when I’m touching it, I can still feel it has some dampness and is not completely dry.
  6. Now, transfer this chenna in a big plate, and now we have to crumble this chenna.
  7. Now. gather all the chenna on one side of the plate, Now we have to massage this chenna.
  8. I’m going to use the heel of my hand to massage chenna. So take small quantities and go on massaging this chenna.
  9. Beginner’s guide to making rasgulla with full cream milk – By doing so, We are making chenna particles fine and smooth and the chenna granules miniscule.
  10. The texture of our chenna should be really smooth.
  11. Massage the chenna until it leaves the surface of the plate.
  12. This process is very important.
  13. This will determine that your rasgullas are shaped properly, and don’t crack while shaping or boiling.
  14. Now, you can see, that l’ve massaged the chenna really well and it has left the edges of the plate very well.
  15. It will come together like this and start leaving the plate.
  16. Make sure that you aren’t over-kneading it otherwise it’ll releasing it’s fat.
  17. At this stage, once the chenna is ready, then add some refined flour to it.
  18. I’m just adding 1 tsp refined flour here, Don’t add more flour to it.
  19. Incorporate the flour in the chenna well, and then you will see that our chenna is ready to shape.
  20. Let’s shape the rasgullas.
  21. Take a spoonful of mixture and keep in it between your palms and massage it while rolling it like this.
  22. Shape it whiile applying some pressure so that the shape of your rasgulla turns out to be perfect.
  23. Then slowly reduce the pressure of palms and prepare a roundel.
  24. Make sure that there are no cracks on the surface and it is completely smooth.
  25. Now, you can see that we have shaped the rasgullas like this.
  26. Beginner’s guide to making rasgulla with full cream milk – Once you start shaping them, then cover remaining chenna and shaped rasgullas by moist cloth to avoid surface drying.
  27. So just like this shape all the rasgullas, and keep them covered while they are being shaped.
  28. Beginner’s guide to making rasgulla with full cream milk – Now, let’s look at the syrup. you can see that the sugar has dissolved and the syrup is hot now.
  29. Now, bring this syrup to a rolling boil.
  30. Cover it with a lid and let it come to a rolling boil.
  31. Once your sugar syrup comes to a rolling boil, you can cook your rasgullas in it.
  32. Make sure that your sugar syrup is not too thick, if you find it to be thick, then add some more water.
  33. Until the water comes to a rolling boil, I’m preparing a slurry.
  34. For the slurry, in a bowl take 1 tbsp refined flour and mix it with 1/4th cup water and keep it aside.
  35. Now, you can see our sugar syrup has come to a rolling boil, now you have to carefully add rasgullas to it 1 by 1.
  36. After adding the rasgullas, cook them for 2-3 minutes on high flame without the lid.
  37. After 2-3 minutes, add this slurry that we prepared earlier.
  38. You’ll see in some time what happens due to this slurry.
  39. Cover it with a lid and cook these rasgullas on high flame, covered for 10-12 minutes.
  40. Beginner’s guide to making rasgulla with full cream milk – The slurry that we added forms a frothy layer on rasgullas, and because of that the steam is captured in the vessel and it helps the sugar syrup to layer on the surface of the rasgullas.
  41. Thus your rasgullas will swell up nicely and cook properly because of adding this slurry.
  42. You can see the froth here, which is due to adding that slurry.
  43. On a high flame if your syrup is voraciously boiling, then the froth will rise up.
  44. So, for that tilt the lid slightly or keep releasing steam once in a while by lifting the lid.
  45. Beginner’s guide to making rasgulla with full cream milk – To avoid overflowing of this froth or sugar syrup, For 10-12 minutes cook the rasgullas on high flame.
  46. It’s been 10-12 minutes , and I’m lifting the lid now.
  47. So, you can see that our rasgullas are perfectly swelled up and cooked well.
  48. And as i had given you the tip to avoid cracking the rasgullas, thus all of them are intact and none cracked.
  49. Now, at this stage, turn the flame off.
  50. Let the rasgulla rest in the same syrup for 4-5 minutes.
  51. After 4-5 minutes, remove the rasgullas and transfer them to our dipping syrup at room temperature.
  52. This is the syrup that we prepared earlier.
  53. Once you have transferred them, you have to wait for about an hour before enjoying them.
  54. Once your rasgullas come upto room temperature, then you can chill them in refrigerator or enjoy them as it is.
  55. So, rasgulla are ready and you saw that you need just two simple ingredients – milk and sugar.
  56. Beginner’s guide to making rasgulla with full cream milk – That’s all you need to make them, and they are absolutely perfect, juicy and soft.
Beginner's guide to making rasgulla with full cream milk
https://foodtaaza.com/

Leave a Comment