Bongtaste : 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.