How to Making Rasgulla Sweet - Bengali Rasgolla Sweet Recipe
3Rasgulla :
Rosogolla or Roshogolla in Bengali and
Rasagola in oddiya. Rasgulla is derived from the words ras ("juice") & gulla "ball"
Other names for the dish include
Roshgulla,
Rasagulla,
Rossogolla,
Roshogolla,
Rasagola,
Rasagolla,
Rasbhari,
Rasbari.
Rasgulla Making:
Preparation Time: 15 minutes. Cooking Time: 15 minutes. Makes: 20 Rasgulla.
For the chenna
cow's milk
2½ cups (1/2 litre) buffalo's milk
1½ tbsp lemon juice
Other ingredients:
One cup sugar
For the chhena :
a. Combine the cow's milk and buffalo's milk in a broad and deep nonstick pan and bring to a boil.
b. Switch of the flame and wait for 1 minute, while stirring occasionally.
c. Add the lemon juice gradually and keep stirring gently.
d. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chhena and the whey (greenish water) separate out.
e. Strain using a muslin cloth. Discard or store the whey.
f. Place the muslin cloth with the chhena in a bowl of fresh water and wash it 2 to 3 times.
g. Tie and hang for 30 minutes for the extra water to drain out.
How to proceed :
a. Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
b. Mean while, squeeze the muslin cloth to drain any more water remaining.
c. Place the muslin cloth on a flat plate, open it and knead the chhena very well using your palms for 3 to 4 minutes or till the chhena is smooth and free of lumps.
d. Divide the chhena into 16 equal portions and roll each portion into small balls between your palms.
e. Put the chhena balls into the sugar water and cover and steam for 7 to 8 minutes.
f. Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
g. Remove gently into a bowl, refrigerate and serve chilled.
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