09/07/2015

CHOCOLATE RASGULLAS (CHOCOLAT FLAVOURED CHEESE BALL DIPPED IN SUGAR SYRUP )





I had some milk in the fridge....thought of making rasgullas but not the old one.Though I love traditional  white rasgullas..but this time I wanted to do some twist with the regular  rasgullas  by adding  some flavour. .but which flavour? Few days back, I had  bought  a big packet  of cocoa powder..so  decided  to  make  Chocolate Rasgullas by adding  the cocoa powder. It taste  awesome. Today I am going to share a moist,delicious, spongy, chocolaty flavour  rasgullas  with you.

HOW TO MAKE CHENA OR PANEER OR COTTAGE CHEESE BALL FOR CHOCOLATE  RASGULLAS 


INGREDIENTS OF MAKING CHENA OR PANEER OR COTTAGE CHEESE BALL 

Milk-1ltr or 4 cups+ 4 tbsp

3tbsp Lemon juice or Vinegar 

Cocoa Powder -1/4Cup

Sooji or Rava-1tsp

METHOD OF MAKING CHENA OR PANEER OR COTTAGE CHEESE BALL 



In a small ball mix 1/4 cup cocoa powder with 4tbsp milk,mix it well...make sure there is no lumps


Take a heavy bottomed vessel, add 1 litre milk and  milk mixed cocoa powder...mix well...make sure there is no lumps


Bring it to  boil and keep stirring to avoid burning of milk..

Once the milk comes to boil, simmer the gas, start adding the lemon juice or vinegar  and keep stirring( if required,add more lemon juice or vinegar ) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.

Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water  as much as possible...and rinse with water...the raw smell of lemon or vinegar goes away in this way.


Now hang the cloth covered  chena or paneer tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes. It will help to squeeze  more water from chena or paneer  or  cheese.


After that , remove the cheesecloth from the chenna or paneer.

The chenna should not have too much moisture nor be too dry.

Add 1 tsp sooji or rava or semolina, adding sooji or semolina helps to bind the mixture.

 First mix the sooji with chenna and then begin to knead.

With the heels of your palms mash the chenna or paneer or cheese  and knead.



Keep on collecting the chenna or paneer  or cheese  from the sides and continue to mash and knead.

This kneading process is very important and it decides the texture of rasgullas .

 Now take small portions from the chenna or paneer  and roll them between your palms to a smooth round ball.

Prepare all small balls this way.


HOW TO MAKE SUGAR SYRUP 

INGREDIENTS OF MAKING SUGAR SYRUP 

Sugar-2 cups
Water -4 cups
Cocoa Powder -2tbsp

METHOD OF MAKING SUGAR SYRUP 

in a large pan, take 2  cups sugar and cups water. And cocoa powder and mix well...and bring it to boil.

You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size.


Mix and continue  stir the sugar syrup  until it will be dissolved....do this process on medium  flame.


COOKING RASGULLAS 

When  the  sugar syrup will start to boiling. ..drop chena or paneer  or cheese  ball gently to the sugar syrup ...drop balls according  to the size of your pan. ..rasgullas need more space to be cooked...the size of the rasgullas  will be doubled  on cooking  on sugar syrup.



Cover the vessel with  lid...put a heavy weight on the lid...cook 25 minutes on medium flame and then cook another  10 minutes  on high flame.Open the lid and gently stir every 5 minutes to ensure  even cooking and  puffing.


Turn off the gas,transfer  the  rasgullas  into a serving bowl. ..you can enjoy this hot chocolate  rasgullas  or refrigerate them and serve later.

















5 comments:

  1. I also prepared once I mixed cocoa powder with cheena... this is another technique...looks good

    ReplyDelete
    Replies
    1. Thanks dear...just did a experiment

      Delete
  2. This is something new to me dear. WOW!Its delicious and mouth watering. beautiful clicks :)

    ReplyDelete