Rasgulla

Makes 20 rasgullas

Rasgulla is favourite to  most of them.I prefer home made rasgullas  to shop ones,as we can add sugar to our own taste and also it is softer than shop ones.

Ingredients:

• Milk(full cream) -1 litre
• Lemon juice -3 tbsp
• sugar -2 cups
• Water -3&1/2 cups
• Cardamom powder -A pinch
• Ice cubes -12 nos
• Food colour -Few drops(optional)

Method:

• Heat the milk in a pan when it comes to boil add lemon juice.
• It will curdle,heat till whey water completely separates.Then put off the flame.
• Add ice cubes to stop curdling instantly. This will make the chenna hard and give a soft texture.
• Now strain the curdled milk using a muslin cloth. Run it in cold water to remove the lemon flavour.
• Squeeze hard and remove all water.(Keep it under some heavy object to remove the water completely).
• Leave it for 30 mins till all water drains.
• Now knead the chenna well as shown in picture.You can add colour at this point if you want.
• Make balls out of the chenna.
• Now in a pressure cooker add sugar cardomom/elachi powder,add water to dissolve the sugar.
• When it comes to boil add the dumplings.
• Pressure cook it for 3 whistles by now the rasgullas would have doubled in size .Allow it to stand till it completely cools down.
• Serve:)

Notes:

• I dint add ice cubes but still it came out well.
• If you don't have muslin cloth use any white colour cotton cloth,as using coloured cloth may colour your chenna.
• You can also shape your rasgullas as you wish.
• You can also make rasgullas without pressure cooking just remove the gasket,close the lid and let it boil for 20 mins.(I tried this once and came out perfect).
• When sugar water comes to boil just add 2 tbsp of milk to remove the dirt from sugar.The dirt from sugar would gather together and you can remove it easily.