Angoori rasgulla also called as chenna angoor is one of the popular Bengali sweets. The mini soft and spongy are quite a favourite with kids and adults too.
I have been trying to get the perfect recipe for a long time now. After trying a number of recipes, I have got this tried and tested the recipe with some important tips.
Soft and spongy rasgullas can be made with the cow as well as buffalo milk. The first important step is to get the right type of chenna, not too moist and not too dry. Homemade chenna gives the best results. Refer to my previous post of Homemade chenna to get it right. Remember not to boil the milk once split. Immediately wash the chenna with cold water. Here we want to stop the cooking process of chenna.
Secondly, ensure that the sugar syrup is always boiling. The rolling boil shouldn’t subside as it may change the texture of rasgullas.
Chenna made from one-litre milk yields almost 40 rasgullas.
Recipe for Angoori rasgulla
Ingredients for Angoori rasgulla
- 1 litre milk
- 2 cups sugar
- 3 cups water
How to make
Refer to my previous post to make Homemade chenna.
Rub the chenna with your palm for 10 minutes continuously. The chenna will come together like a soft dough.
To test the chenna, take a small portion and roll it into a ball. If the ball is soft and doesn't have cracks it is ready or else rub it for few more minutes.
Divide the chenna into 2 equal portions. Further, divide one of the portions into 20 portions and roll them into balls.
Add a hint of pink colour to the other portion. Mix well.
Divide the pink chenna into 20 portions and roll them into balls. Cover and keep aside.
For the syrup put sugar and water into a deep saucepan and bring it to rolling boil.
Now add chenna balls to the syrup, two at a time. Remember the syrup should be continuously boiling.
Now let it boil for 10 minutes.
Remove from heat. Transfer to another bowl.
Once the rasgullas come to room temperature, keep in the refrigerator.
Let the rasgullas sit in the syrup for atleast 4 hours. Serve chilled.
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