Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup. Making Rasgulla was on my list for quiet a long time. I have shared with you all the recipe of Paneer Rasgulla Kaju Masala. In the above recipe I have added paneer rasgulla (The paneer ball is boiled in plain water and not sugar syrup) to the curry and served.
Start by curdling the milk to make the cheese that is later Drop a pinch of saffron treads in sugar syrup pan and heat it once again.
Let it stay at medium heat.
Drop the cheese balls with extreme precaution.
You can cook Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup using 9 ingredients and 12 steps. Here is how you cook it.
Ingredients of Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup
- Prepare for of Making Chenna.
- It's 3 litres of milk I have used regular low fat milk.
- You need 3 tbsp of lemon juice.
- You need For of Sugar Syrup-.
- It's 2.5 litres of water.
- Prepare 3 cups of sugar I have used raw sugar. (You can use the regular sugar).
- It's 1 tsp of saffron strands kesar.
- You need 2 tsp of rose water optional.
- It's 5 of cardamom whole cardamom pods.
Rasgullas are ball-shaped dumplings of chhena (kind of cottage cheese) cooked in aromatic sugar syrup. Roll and shape into small balls, the size of a ping-pong ball. Dissolve the sugar in the water over gentle heat. The rasgullas are done when the float to the surface.
Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup instructions
- Making Chenna Put milk to boil on low heat in a heavy bottom pan stirring in between. Once the milk starts boiling, add lemon juice and mix well. Keep the heat low. The milk will start to curdle. Keep on stirring the mixture till the entire milk is curdled well and greenish whey is separated..
- Put cloth in a strainer. Pour the curdled milk mixture. Drain the water. This water is known as whey and is very nutritious. You can use it to knead chapati dough or making dal or soup. The solid mixture is known as chenna, fresh paneer or cottage cheese. Pour fresh water over the strained chenna to remove the sourness of lemon. Bring the edges of the cloth together and squeeze excess water. Now keep the squeezed chenna along with the cloth chenna on the tap for 30 minutes..
- After 30 minutes, the excess water from the chenna would be removed and it will come together like a ball. Remove in a flat plate..
- Knead the chenna like dough till it becomes soft and all the coarse grains of the chenna are smoothen. Knead for almost 7-8 minutes. (Many people prefer adding semolina or plain flour at this stage while kneading the chenna). (Here you can also add few drops of saffron colour or few strands of saffron to get yellow colour). The chenna will become smooth and come together like a dough..
- Take small portion from the chenna dough and smoothen it between palms and roll into ball. There should be no crack in the ball. Make all the remaining balls similarly and cover with a wet cloth and keep aside till sugar syrup is ready..
- Sugar Syrup In a big pan add water, sugar, saffron and cardamom pods. Mix well. Bring the mixture to boil stirring in between. Boil the mixture for 10 minutes. The sugar syrup is ready. Add rose water and mix well..
- Boiling Chenna balls in sugar syrup Add the prepared chenna./paneer /cottage cheese balls in the boiling syrup one by one. Cover and cook for 15 minutes. The balls will double in size..
- The rasgulla are ready. Keep them in the syrup and cool completely. They are ready to serve or refrigerate..
- Since I have made big quantity of rasgulla, I have boiled them in batches in sugar syrup. I have removed the rasgulla in a plate after they were boiled.
- I have cooked the other remaining rasgulla as above and after the other batch of rasgulla got cooked, I added the rasgulla that were kept aside and mixed well. The entire batch of rasgulla are ready. I have kept them aside till they come to room temperature and then refrigerate them before serving..
- The rasgulla is so spongy..
- Remove the rasgulla in a bowl and pour the prepare sugar syrup over it. Sprinkle some saffron strands and serve. (Once the rasgulla are cooled, they will get nice saffron colour on them).
Kesar Rajbhog,Rajbhog,Bangali,Odiya,chenna,cottage cheese balls soaked in saffron syrup,Bangla mishti,Indian sweet,dairy,no oil sweet,paneer,gluten-free. It is a good way of feeding milk to picky kids. However,you need to guard the sugar intake. Saffron or Kesar is a powerhouse of anti-oxidants. Roll each ball between your palms.
