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Moumita Malla
I love traditional Rasgulla , but this time made this chocolaty rasgulla by adding hersheys chocolate syrup with chena or cottage cheese.
I will surely try this.
In a small ball mix 1/4 cup Hershey's chocolate syrup with 4tbsp milk,mix it well...make sure there is no lumps
Take a heavy bottomed vessel, add 1 litre milk and chocolate syrup mixed milk mixed...mix well...make sure there is no lumps
Bring it to boil and keep stirring to avoid burning of milk..Once the milk comes to boil, simmer the gas, start adding the lemon juice or vinegar and keep stirring( if required,add more lemon juice or vinegar ) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.
Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water as much as possible...and rinse with water...the raw smell of lemon or vinegar goes away in this way.
Now hang the cloth covered chena or paneer tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes. It will help to squeeze more water from chena or paneer or cheese.
After that , remove the cheesecloth from the chenna or paneer.The chenna should not have too much moisture nor be too dry.Add 1 tsp sooji or rava or semolina, adding sooji or semolina helps to bind the mixture.
First mix the sooji with chenna and then begin to knead.With the heels of your palms mash the chenna or paneer or cheese and knead.
sides and continue to mash and knead.This kneading process is very important and it decides the texture of rasgullas .
Now take small portions from the chenna or paneer and roll them between your palms to a smooth round ball.Prepare all small balls this way.
in a large pan, take 2 cups sugar and cups water and Hershey's chocolate syrup and mix well...and bring it to boil.
You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size.Mix and continue stir the sugar syrup until it will be dissolved....do this process on medium flame.
When the sugar syrup will start to boiling. ..drop chena or paneer or cheese ball gently to the sugar syrup ...drop balls according to the size of your pan. ..rasgullas need more space to be cooked...the size of the rasgullas will be doubled on cooking on sugar syrup.
Cover the vessel with lid...put a heavy weight on the lid...cook 25 minutes on medium flame and then cook another 10 minutes on high flame.Open the lid and gently stir every 5 minutes to ensure even cooking and puffing.
Turn off the gas,transfer the rasgullas into a serving bowl. ..you can enjoy this hot chocolate rasgullas or refrigerate them and serve later.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
KUNAL KOTHARI
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