GULAB RASGULLA
 
 
Ingredients
  • 2 Litre Milk
  • 2 tbsp Lime Juice / vinegar
  • ¼ tsp rose extract
  • Sugar syrup for Boiling Rasgullas -
  • 2 cups Sugar
  • 8 cups Water
  • 3-4 cardamom pods
  • 2 tbsp rose syrup
  • 2-3 drops rose colour
Instructions
  1. Start by heating cow milk on low medium heat. Once it comes to a boil, turn off the heat and add the vinegar/ lime juice.
  2. Once the milk curdles, take out the chenna from it on a wet muslin cloth.
  3. Squeeze out excess water from the chenna and hang it for about 15-20 minutes to drain the whey.
  4. Knead the chenna into a smooth dough, either using your palms or a food processor.
  5. Add ¼ tsp rosé extract for the the flavour.
  6. Divide the chenna dough into small equal-sized balls and roll them between your palms to make smooth, crack-free balls.
  7. In a separate saucepan, mix sugar, water, cardamom pods and rose syrup. Bring it to a boil to make a sugar syrup.
  8. Gently place the chenna balls into the boiling sugar syrup. Cover with a lid and let them cook on medium heat for about 15-20 minutes. The Rasgullas will double in size during cooking.
  9. To test if the Rasgullas are ready, put one in a deep bowl with water and they should sink to the bottom & not float.
  10. Remove from heat and let them cool to room temperature.
  11. Refrigerate them and enjoyy!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/gulab-rasgulla/