Bengali Rasogulla/ Chena Rasgulle

Bengali Rasogulla/ Chena Rasgulle 

Ingredients 

Low fat milk - 1 litre 

Corn flour - 2 tbs 

Vinegar  - 3-4 tbs

For sugar syrup 

Sugar - 1 cup

Milk - 2 tbs

Cardamom - 2-3 pods

Method 

First of all boil the milk in a pan.

    

When one boil will come,  turn off the flame. Let it cool for 5 minutes.
Add vinegar or lemon juice in milk and keep stirring it until all the curdle separated as shown in picture.

   

Don't add vinegar in very hot milk otherwise rasogulla will become hard and not so sponge.
 Now drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.

 Squeeze off the the rest water but remember milk curdles it hot to touch.
Rinse off the milk curdles with the help of water to remove the sourness of vinegar.
Now squeeze all  the water as you can and tie a knot in the clothe .
 Hang it about 1/2 to 1 hour to make sure all  the water is drained completely. Take out the curdle in a plate and mash it with your palm softly about 10 - 15 minutes to make it a smooth dough. Don't kned it too much. 

 Make lemon size ball or shape as you want and keep it aside. 
Now we will make sugar syrup.
For the sugar syrup take one cup sugar and five cup water in a pan.
 Let sugar dissolves in the water. When it start boiling we will add 2 tbs milk in it to separate all the dirt of sugar carefully with the help of drainer.

After it sugar syrup looks little white in color and at this stage we will add cardamom powder and all the paneer balls in it. 
Flame should be high so that sugar syrup boil continually. After 4-5 minute rasogulla start increasing in size. Cover it with a lid. 
We will cook it about 20 minutes on the high flame. 
You you feel your sugar syrup is thick you can add boil water in it. 


   

After 20 minutes turn off the flame and allow it to cool. 
Serve it after 1-2 hours as we cool it in refrigerator. 

i hope you like my recipe.

If you like my recipe please comment and share it. 

Thank you 

Bye bye ....