Rasgulla

One of my neighbors gave me a whole new bottle of milk the other day, just because she had an extra bottle and didn't think will be able to finish it. Now that I had an extra bottle was thinking how to use it Lot of Indian sweets use milk and I thought I will make some sweets with it. And lot of those milk sweets or the ones I know of, start by making Chenna.

I used the recipe at this link to make Chenna. And then used the Chenna to make rasgullas.

You'll need:
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1 1/2 cups Chenna
4 1/2 cups water
1 1/2 cups sugar
3-4 pieces of cardamom.

Steps:
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-  Take the chenna and knead it by dragging your palm hard on the chenna. Keep scooping more chenna and kneading it. Do this till the chenna has a smoothish consistency.

-Once the chenna is smooth, roll into small smooth balls. Make sure that the balls are free of any cracks. From my chenna I could make 17 small balls.

- Now make a simple syrup of water and sugar, by dissolving the sugar in water and bringing it to a boil. Crush the cardamom pods and put it in the syrup. Once the syrup is ready and is boiling, drop the chenna balls slowly in the syrup. Make sure the vessel is large enough to accommodate the prepared balls, since the balls will expand and be almost double in size after it is boiled and cooked.

- Cover the vessel and bring the syrup to a boil again. Let it boil for 8-10  minutes. You will see the balls almost double in size. Cook till the rasgullas are fully cooked. You can determine the rasgullas are cooked by pressing one rasgulla and checking it. Press the rasulla slightly, if it  springs back and retains its shape when pressed, it is cooked

- When the rasgullas are cooked, turn off the heat. Rasgullas will be a little spongy.

- Let the rasgullas cool and then refrigerate it. After rasgullas are refrigerated the sponginess will reduce. Serve the Rasgullas chilled.

 Linking this to these awesome parties here, here, here and here.