Name: Rassgulla Delight recipe by JYOTI BHAGAT PARASIYA at BetterButter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Ingredients: For the chenna:; 2 1/2 cups cow's milk; 2 1/2 cups buffello's milk; 1 1/2 tbs lemon juice; For chashni:; 1 cup sugar; 5 cups water; 1 tablespoon rose essence; For coating:; 1 cup white chocolate; pink chocolate balls as needed; 1 tablespoon khus syrup+3 tablespoon water(mix it)

Instructions

For the chenna:
Combine the cow's milk and buffello milk in a broad and deep pan and bring to a boil.
Switch of the flame and wait for 1 minute, while stirring occasionally.
Add the lemon juice gradually and keep stirring gently.
Allow it to stand for 1/2 minute to curdle. It is completely curdled when the chenna and the whey separate out.
Strain using a muslin cloths. Discard or store the whey.
Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
Tie and hang for 30 minutes for the extra water to drain out.
How to proceed:
Put 5 cups of water in a steamer or a presser cooker, add the sugar, essence and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
Mean while, squeeze the muslin cloth to drain any more water remaining.
Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
Divide the chenna into 16 portions and roll each portion into small balls between your palms.
Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes.
Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
Remove gently into a bowl.
Let it cool down
Now in a double boiler melt the white chocolate completely.
Squeeze all rasgulla and dip in melted chocolate with the help of spoon or fork.
Now crush pink choclate balls and stick on the rasgulla.
Keep it in refrigerator for 1 hour.
While serving divide a rasgulla in two parts and dip in to a khus water.
Your rasgulla delight is ready to serve. Enjoy.

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