Kesari Rasgulla or Roshogolla

Kesari Rasgulla

Ingredients:

For Chenna:

• Full Cream Milk – 1 liter or 4 cups
• Lemon Juice / Vinegar – 2 tbsp
• Water – 2-3 tbsp
• Refined Flour or Maida – 1 tbsp
• Saffron – few strands

For Sugar Syrup:

• Sugar – 2 cups
• Water – 6 cups
• Green Cardamom Powder – pinch of
• Soaked Saffron Strands Water
• Rose Water – 1/4 tsp

Kesari Rasgulla

Method:

1. To make Chenna, take a pan, add the milk and bring it to boil. Keep stirring the milk occasionally so that the cream doesn’t separate from the milk.
2. In a bowl mix lemon juice / vinegar with 2 tbsp of water. When the milk has started boiling, switch off the flame. Wait for few minutes before adding the lemon / vinegar mixture. Now slowly add the lemon / vinegar mixture little by little. Stir well and it should start cuddling. When you see the greenish whey is out, immediately strain it through a muslin / cheese cloth lined colander.
3. Add cold water to remove the sourness of the Chenna. Now gather the sides of the cloth and squeeze it to remove all the excess water, but don’t apply too much pressure or else the chenna might get dry. Hang the cheese cloth from the kitchen tap or any of your preferred area for at least 3-4 hours to remove all the excess whey.
4. Meanwhile take a wide and deep pan and add 2 cups of sugar and 6 cups of water. Heat it up and bring it to a boil.
5. Then in a bowl of warm water add few strands of saffron and let it soak for few minutes to get the colour. when it releases the colour, take out the saffron strands (keep it aside for further use) and add the saffron coloured water, 1/4 tsp rose water and pinch of cardamom powder to the boiling syrup. The sugar syrup is ready now.
6. After 3-4 hours, open the cheese cloth and take out the chenna in a plate. It has to be neither too dry nor too moist. Now start kneading the chenna. Kneading process is slightly different. Use your palm to knead the chenna. Rub the chenna well in between your palm and the plate. And kneading time depends upon the quality of the milk and chenna. Just knead until the chenna is smooth and it gathers all together.
7. After 2-3 minutes of kneading add maida and those kept aside saffron. Maida will help not to break the chenna balls in sugar syrup and saffron will give that beautiful kesari colour & flavour. Continue kneading for about 6-8 minutes and you will see some fat starts releasing. As soon as it starts releasing, stop kneading further.
8. Now start making equal size balls. I made 8 equal sized smooth balls from the dough by rolling each portion in between palms.

Chenna balls are ready to dive into sugar syrup! 😄

9. Now when the sugar syrup is boiling, carefully add the chenna balls into the bubbling syrup and immediately cover the pan and cook it for 10 minutes on high flame. Don’t open the lid in between.

Doubled in size! 😀

10. After 10 minutes, open the lid and flip the rasgullas gently. And you can see the rasgullas are puffed up and become double in size. Now again cover the pan and cook it for another 10 minutes on low-medium flame. Flip it in between.

Rasgullas are fighting with each other 🤜🤛😆

11. After 10 minutes turn off the flame and let it cool down completely. Leave it for 5-6 hours in room temperature for better result. it will help to hold the round shape and it will be super soft and juicy.

Heavenly!!! 🤩

12. So after 5-6 hours you can eat them as well or refrigerate them for another couple of hours and your Kesar Rasgullas are ready to be served.

Plate full of

Happiness!!! 😋