MARBLE RASGULLAS (COTTAGE CHEESE BALL WITH ORIGINAL AND CHOCOLATE FLAVOUR TOGETHER)

As a Bengali I love to eat Rasgullas  ..and also  make...we Bengali  call it Rasogolla...this time I did some twist  with  the regular rasgullas. .I mixed cocoa powder with half of the chena or paneer ... ..made Marbel Rasgulla...earlier  I also made
CHOCOLATE RASGULLAS (CHOCOLAT FLAVOURED CHEESE BALL DIPPED IN SUGAR SYRUP 

Mango Rasgullas...Aam Rasgolla..Mango Flavored Cheese Ball in Sugar Syrup 

This time I also kept my fingers crossed. ..but believe  me..it was so moist. .soft...you will get the chocolaty taste along with the taste of original rasgullas  in one bite...


INGREDIENTS 

Milk- 2Ltr
Lemon Juice-1 full lemon or Vinegar -2tsp (if required add more lemon juice or vinegar )
Cocoa Powder -2tbsp
Sooji or Semolina -1tsp (optional )
Water-3cups
Sugar-2cups
Rose Water-1/2tsp

METHOD 

Take a heavy bottomed vessel, add milk

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 and keep stirring( if required,add more lemon juice) 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 then  rinse   chena under the tap water  as much as possible....if you do not rinse the chena or paneer  proper. .you will  get the smell  of lemon while having it.

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 .


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

The chena or paneer should not have too much moisture nor be too dry.

Take the paneer in a wider plate

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 for 5 minutes

Now divide  the paneer   or chena into two equal portions.

Take one part..mix cocoa powder with it.

Knead it well  with your palms for 5 to 6 minutes  to get smooth texture.

Take the remaining part....mix rose powder with it....knead it well with your palms to get smooth texture

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

Now take small portions from both cocoa mixed chenna or paneer  and rose water mixed paneer or chena. ...roll them together  between your palms to a smooth  tiny round ball...make sure roll them tightly. .

Prepare all small balls this way.


In the mean while make sugar syrup
Take a  large pan, take 2  cups sugar and 3 cups water....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.

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......cook 25 minutes on medium 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.