Ras Gulla
Ingredients
Full Cream Buffallo Milk -1litre
Sugar -1&1/2 cup(for making syrup/chashni)
Cardamom - powder
Vinegar - 2-3tbsp
METHOD
Take cow milk in a vessel on medium flame bring it to boil. Let it cool for a while basically we are bringing down the temperature of milk to 80 degrees. Now add same quantity of water to vinegar and pour in the milk little by little and stir the milk lightly after adding vinegar or lemon juice repeat this process till the vinegar is over and let the milk rest for a while until chenna separates from it. Now take a seive and place a muslin cloth over it and strain all water, press the cloth and remove the water completely. Now place the chenna in a wide plate and rub it continously with the back side of your palm until there is soft dough add 1 tsp of corn flour to enhance the texture and also it helps in soaking extra moisture if present. Now take lemon sized ball give it a round shape remember the rasgullas should be small in size once you cook them in sugar syrup it doubles in size. Similarly make all rasgullas with the chenna dough and keep aside.
Making sugar syrup
For this take 1&1/2 cup sugar in vessel and add 4 cups water and bring it to boil. Once it boils add the chenna balls to the sugar syrup cover and cook for 15-16 minutes. After 16 minutes the balls are well cooked in syrup it should double its size.
Cool it and serve it.
Full Cream Buffallo Milk -1litre
Sugar -1&1/2 cup(for making syrup/chashni)
Cardamom - powder
Vinegar - 2-3tbsp
METHOD
Take cow milk in a vessel on medium flame bring it to boil. Let it cool for a while basically we are bringing down the temperature of milk to 80 degrees. Now add same quantity of water to vinegar and pour in the milk little by little and stir the milk lightly after adding vinegar or lemon juice repeat this process till the vinegar is over and let the milk rest for a while until chenna separates from it. Now take a seive and place a muslin cloth over it and strain all water, press the cloth and remove the water completely. Now place the chenna in a wide plate and rub it continously with the back side of your palm until there is soft dough add 1 tsp of corn flour to enhance the texture and also it helps in soaking extra moisture if present. Now take lemon sized ball give it a round shape remember the rasgullas should be small in size once you cook them in sugar syrup it doubles in size. Similarly make all rasgullas with the chenna dough and keep aside.
Making sugar syrup
For this take 1&1/2 cup sugar in vessel and add 4 cups water and bring it to boil. Once it boils add the chenna balls to the sugar syrup cover and cook for 15-16 minutes. After 16 minutes the balls are well cooked in syrup it should double its size.
Cool it and serve it.