Ingredients:
Milk-Full cream
|
1L
|
Lime
|
2 Nos
|
Water
|
2 tsp
|
Supar
|
1.5 cups/300ml
|
Water
|
3 cups
|
Rose syrup(opt)
|
1 drop
|
Method:
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 .
Note:
You can add rose essence in the sugar syrup .but I like
without essence.After few hours the rasgulla tastes more sweeter and tasty.