Thursday, July 18, 2013



Milk-Full cream



2 Nos


2 tsp

 For syrup:


1.5 cups/300ml


3 cups

Rose syrup(opt)

1 drop



Chena preparation:

Boil the milk and switch off the stove .

In a cup squeeze the  lemon juice and add 2 tsp of  water to it and keep aside.

When the milk is 80% hot add lemon juice  little by little   till milk  curdles fully.

Now strain the milk in a muslin cloth,strain it fully .

Now transfer the chena in a plate and  knead it with palm.

Knead it for 5-8 mins till it forms into a soft and smooth dough.

Divide the chena in to 10-12 parts, roll it to small balls.
Sugarsyrup and rasgullas:
Now in a cooker add sugar and water ,bring it to boil.

Once it starts boiling add the chena balls  one by one to it.

Cover the lid and bring it to one whistle and then slow down the flame to medium.

Cook in  low/medium flame for 5-8 mins. Then switch off the stove.

Now in big plate take a cold /tap water and place the cooker on it,this will prevent from cooking inside further.

Slowly open the lid. The rasgullas would have become double in size.

Cool it,after 5-6 hours rasagullas would taste best .

You can add rose essence in the sugar syrup .but I like without essence.
After few hours the rasgulla tastes more sweeter and tasty.