For the Rasogolla Dough:
- 1 liter full-fat milk
- 2 tablespoons lemon juice
- 2 cups ice cubes
- 2 tablespoons all-purpose flour (maida)
For the Sugar Syrup:
- 1 1/2 cups sugar
- 4 cups water
- A few drops of rosewater (optional)
Step 1: Preparing the Chenna (Paneer)
1. Pour the milk into a large, heavy-bottomed pot and heat it over medium-high heat.
2. When the milk comes to a boil, add the lemon juice and stir gently. The milk will curdle, separating into curds (chenna) and whey.
3. Remove the pot from heat as soon as curdling occurs. If it doesn't happen, add a little more lemon juice and gently stir.
4. Place a piece of muslin cloth or a clean kitchen towel over a large bowl and strain the curdled milk to separate the whey. Collect the chenna in the cloth.
5. Gather the cloth corners and rinse the chenna under cold running water for a few minutes. This removes the lemony flavor.
6. Squeeze out any excess water from the chenna. Your chenna is now ready.
Step 2: Kneading the Dough
1. Transfer the chenna to a clean, dry surface.
2. Add the all-purpose flour to the chenna and knead it for about 10-15 minutes until it becomes smooth, soft, and non-sticky. This step is crucial to ensure your rasogollas are soft and spongy.
Step 3: Shaping the Rasogollas
1. Divide the chenna into small, equal-sized portions. Roll each portion into a smooth, crack-free ball, ensuring there are no cracks on the surface. Press gently but firmly.
2. Repeat the process for all the chenna portions.
Step 4: Preparing the Sugar Syrup
1. In a large, wide saucepan, combine sugar and water.
2. Bring the mixture to a boil and let it simmer for 10-15 minutes, until the syrup thickens slightly. You can add a few drops of rosewater for fragrance, if desired.
Step 5: Cooking the Rasogollas
1. Carefully slide the chenna balls into the simmering sugar syrup.
2. Cover the saucepan with a lid and let them cook for about 20-25 minutes over medium heat. The rasogollas will puff up and double in size.
Step 6: Cooling and Serving
1. After the cooking time is complete, turn off the heat and allow the rasogollas to cool in the syrup for a while.
2. Refrigerate the rasogollas for a few hours before serving. They are best when served chilled.
Enjoy your homemade Rasogollas, a sweet and spongy delight that melts in your mouth!
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