Ingredients:
1. Milk – 1 kg
2. Vinegar- 2-3 Table Spon (for chana)
3. Water- ¼ cup (for chana)
4. Water- 1 liter (for syrup)
5. Suger-1/2 liter (for syrup)
How to make a soft and perfect chana?
Step-1: At first take 1 liter of milk in a pot and boil over
a medium heat until swell up by boiling. Stirring continuously will help to
prevent a layer of cream forming on the top. It is must to use full cream milk
Step-2: Turn off the flame and stir it for 1 or 2 minutes.
When the hotness reduces take a mixer of water and vinegar mentioned above. To be
noted, quantity of these mixer may be varied according to the quality of milk but
ration of both vinegar and water must be same.
Step-3: After 1 or 2 minutes later add water and vinegar
mixer to the milk. Don’t stir a lot and wait till the green water come out from
the milk.
Step-4: Allow to rest for 2 minutes not more than this
otherwise the chana will become hard.
Step-5: At this stage, without delaying rinse with a thin
cloth that will ensure water pass well but not the chana. Beside this rinsing
with cool water is must under running water until it cools down and sour water
remove.
Step-6: Make a knot of the cloth. Squeeze up and remove as
much excess water as possible. Then hang it on a hook for 1 hours. Sometimes it
may take times more but not more than 2 hours.
Step-7: The entire chana should look crumbly and grainy. So,
begin to knead with your fingers until it turns into a smooth dough. This processing
may take 3 to 5 minutes. To be remember is over knead may shrink the Rasgulla
immediately after taking off the heat.
Step-8: Now divide the
dough into 15 portions. Make smooth balls that are crack free. If the dough
seems little bit watery add 1 tea spoon of all-purpose flour while making
balls.
How to make sugar syrup?
Step-1: Add sugar and water to a wide pot as right size is
very important. For this ratio, 4 to 5 liters of pot is almost perfect one as moves
around for Rasgulla is must and also to puff well. Here, the must be deep
enough.
Step-2: For sweet flavoring add cardamom pods. Using powder
pods may be preferred by others but to keeps the water clear cardamom pods is
more preferable.
Step-3: Set the pot of water and sugar on a high flame and
bring it to a rolling boil. Add 1 tea spoon of flour with 2 tea spoons oil and 3
tea spoon of water and mix it well then pour it into sugar syrup. It is an must
trick it will help to cover the balls to remain under syrup.
Step- 4: Add the balls to the syrup and boil it for 15- 20 minutes.
After every 5 minutes add ½ cup of water from the top and stir the syrup
gently. It will make sure the balls are in very good shape.
Step-5: By this time the Rasgulla will become double in size.
Serve the Rasgulla chilled or at room temperature.
Conclusion: Here to be noted, chilled Rasgulla taste better
than the hot one. This secret recipe will help you all to have a hyenic dessert
that will make your family members happy. While buying from a local shop or market
there may be left some issues, so for that this recipe may help you out to have
a good dessert in plates.
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