Portion Size: 18-20 in no
Serving Size: 2 in no
Milk, low fat 4 cups
Vinegar or Lemon Juice 1- 2 tsp
Water 4 cups water
Sugar 2 cups
Saffron Strands few
Maida or cornflour 1 tsp
- Bring the milk to boil and add lime juice or vinegar diluted in water.
- Once the milk curdle, turn off the stove and leave it for 2 mins.
- Add ice cubes to the curdle milk and leave it for 2- 3 mins.
- Filter and collect the chenna in a muslin cloth.
- Tie the mixture and hang it up to 40 mins to removes excess water and whey.
- Add Maida to hung chenna and knead well to make soft dough.
- Divide the dough into 18 equal portion, roll the dough in to small balls, and keep aside.
- Meanwhile, add sugar and water to a wide pan and bring it to boil.
- Once the syrup is ready, add chenna balls to it.
- Cover it with lid and cook for 10 mins on medium flame. They double in size when they are done.
- Allow Rasgulla to rest and cool completely.
- Garnish with saffron strands and refrigerate Rasgulla until served.
Nutritive value as per one Rasgulla ball:
Calories – 105Kcal
Proteins – 1.9gm
Sodium – 41mg
Potassium – 78mg
Phosphorus – 70mg
Kneading to a soft dough is very important to get good Rasgulla.
Overcooking or cooking them at very high temperature could result in rubbery balls or break the balls.