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Swapna Sunil
Chhena angoor is a smaller version of rasgulla. Rasgulla's have always been a treasured dessert of the east coast of Indian sub continent. The secret lies in the spongy yet light juicy texture of the rasgulla. While the Rasgullas remain white, the Angoori are coloured and coated with desiccated coconut. This might sound as the simplest change but trust me it definitely multiplies the excitement
very nicely made
Start heating milk in a deep pot,as it comes a boil turn off the heat and add vinegar.Give it a good stir. Allow it to stand for few seconds.
Once you observe the greenish whey separating, drain the curdled milk using a colander lined with muslin cloth.
Now wash the chhena under running water until water runs clear and vinegar is washed out. Now tie the edges of the muslin cloth and squeeze out water very gently you don't want the chhena to dry out.
Next tie this to the sink tap or somewhere at a height so that water drips out further for 10 mins.
Later untie the cloth and take the chhena on to plate or clean work surface.
Knead the chhena with your palm gently for 10 mins until everything comes together like a smooth dough ball.
Take a spoonful of chhena at a time and by pressing it between your palms roll out into small balls of same size without any cracks.
Divide them into three parts. I ended up with almost 70 chhena balls so divided them as 25 for white, 25 for yellow and 20 for pink angoori.
We should cook all the three portions in seperate pans. So to start with, take deep pan add 1.5 cups of water along with half cup of sugar,rose water and bring this to a boil.
Now add in one part of chhena balls (i added 25) cover with a lid and cook for 12 mins on medium high. Do not open the lid in between.
Later we observe the chhena balls doubled in size and cooked well.
Now the white rasgullas are all decked and ready. Let them stand in sugar syrup for an hour or so before serving.
Lets begin with yellow angoori now. The procedure remains the same as for the white but we just need to add yellow food color and saffron.
Once they are cooked for 12 mins turn off the heat and allow them to stand in sugar syrup for an hour or so before serving.
Lets begin with pink angoori. The procedure remains the same except we need to add pink food color to the sugar and rose water.
Once they are covered and cooked for 12 mins in coloured sugar syrup turn off the heat and allow them to stand for an hour or so before serving.
After an hour of resting all the three you can drain the yellow and pink chhena balls from their coloured sugar syrup and add them to the white chhena and syrup pan.(This step is optional)
Keep this in refrigerator and chill for a couple of hours for best results.
Just before serving roll the angoori in desicated coconut as per requirement.
Chhena Angoori is definitely an eye catcher and turns out a big hit with kids.
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
Ritu Duggal
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