Namaskar!
Today, we'll have a discuss
over chenna rasgulla
I got feedbacks
that most people are having
trouble making chenna rasgulla
So, we will go through each problem
find the root cause
and then resolve those problems
To prepare chenna rasgulla
we need milk
the main ingredient is milk
Take cow milk
if cow milk is not available then
you can use buffalo milk
Make sure there is no additive added
because most of the people add
baking soda in the open milk as it
helps extend the shelf life of the milk
milk does not get sour
but it is not ideal for
making chenna rasgulla
We'll try to make chena but
the milk will not turn sour
but if it does turn sour,
then it won't be good enough.
So, make sure the milk is of good quality
As for cow milk -
you can take Amul or mother dairy cow milk
Make sure the milk is free from additives.
If you have used cow milk or
buffalo milk without additive
then your first problem resolves here
Now, prepare chena from the milk
First, we will bring the milk to a boil
stir the milk occasionally
Ensure the milk does not cling
to the bottom of the vessel.
Once there is boil, turn off the flame
Do not add lemon juice in the boiling milk
else the chena will become stiff
After turning off the flame
wait for 2-3 minutes
let the milk cool down slightly
Then extract lemon juice
dilute the lemon juice
with equal amount of water
gradually add the lemon juice in the milk
pour 1 spoon of milk and
stir the milk
again add 1 spoon lemon juice
and again stir the milk
like this, gradually add the lemon juice
& stir the milk simultaneously.
once you notice that,
the milk has started to curdle
you can stop adding lemon juice
do not add the whole lemon juice at once
you might end up using excess lemon juice
and ultimately our chenna will not
turn out as soft as we want.
plus the chenna will become sour
so, add lemon juice gradually
and stir the milk simultaneously.
once the milk is completely curdled
stop adding lemon juice
and leave the curdled milk for 2 mins
do not leave it for too long
if you do leave it for too long
then our chenna will become stiff.
leave it for 2 mins and
immediately strain the chenna
You will prepare very soft chenna.
You will find no issues
in the prepared chenna
to get rid of the lemon sourness
wash the chenna 2-3 times with cold water.
pick the cloth from all the corners
and squeeze the chenna
our soft chenna will be ready.
that means, you will prepare
soft chenna rasgulla
there is no scope of chenna becoming hard.
That mean, we overcame another hurdle
Most of the people failed
to curdle the milk
which is because the milk contains additive
then, how many times you
try it will not work
even if it get sour it won't
be good enough for chenna
Our soft chenna is ready
now we will prepare rasgulla
for that, we need to prepare the dough
take out chenna on a plate
and for 4-5 minutes knead
the chenna properly.
It will turn very soft as if it is Makhan
when you will take it in your hand
you will feel it yourself
that it has turned very soft.
Chenna ke Rasgulla is
only prepared with chenna
Bengali rasgulla is prepared
without adding any other thing
They are very soft
But delhi style rasgulla (seb rasgulla)
in that we add maida, cornflour
or arrowroot, or suji
which is 1-2 spoon
than we mash it properly
so this rasgulla is quite different
so do the same, if you are
making it in delhi style
Just make sure our dough is smooth
here our dough is ready
Many people say that rasgulla cracks.
This means the rasgulla dough is not smooth
obviously, there will be cracks
when you will prepare rasgulla
in that case, knead the dough a little more
knead it for 3-4 more mins
then prepare rasgulla from it
Prefect Chenna balls will get ready.
fourth problem
cooking chenna
for this, we will need Chashni
& that Chashni should be thin
If you are taking 1 cup sugar then
add 2 cups or 3 cups of water
we don't need one-string consistency
we just need to dissolve
the sugar in the water
and there should be
perfect boil in the syrup
only then we will add chenna balls in it.
the syrup is boiling
while dropping the chenna balls in the syrup
make sure
the flame is high
and drop balls one-by-one
do not drop the balls at once
this will interrupt the boil
and the chenna balls might break
and you won't be able to
make perfect rasgulla
what you have to do is
drop the balls one-by-one in the syrup
Make sure the boil in the
syrup is not interrupted
keep an eye on the syrup and
drop the balls one at a time
after dropping all the balls
Cook them over high heat.
cover the vessel so that
the syrup can boil well
and chenna balls get well cooked
cook the rasgulla for 17-18 mins
in the boiling syrup
Make sure not to interrupt
the boil in the syrup
the flame should be high
but syrup shouldn't turn thick
after 10-12 mins the syrup
will start getting thick
then the rasgulla will start to shrink
Make sure
check the syrup after 10-12 minutes
if the syrup start getting thick
boil some water
with a spoon pour water
gradually in the syrup
make sure not to interrupt the boil
if the boil is interrupted
then the rasgulla will shrink
syrup will thicken
then also they will shrink
keep these things in mind
Add a little water
pour 3-4 tbsp of water
syrup will turn thin again
and your rasgulla will turn out well
There is no scope for the
rasgulla to shrink and break.
After cooking rasgulla for 17-18 mins
they turned out really well
turn off the heat.
After this, leave the rasgullas
in the syrup for 6-8 mins
let them stay immersed in the syrup
if you will take out the
rasgulla immediately
then the rasgulla will lose its shape
and they will not be sweet
First rule for making chenna rasgulla
Pure milk, No Additive, No chemical
Second rule
Soft chenna
third rule
Soft smooth balls made from soft chenna
Forth rule
While cooking chenna balls
chashni should continue boiling
but doesn't get thick
And fifth rule
let the rasgulla stay immersed in the syrup
so that they become sweet
without losing their shape
Keep these 5 rules in mind
and prepare perfect rasgulla
How your rasgulla turned out
do share it in the comments.
See you again at nishamadhulika.com.