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...
Lemon Juice-1 full lemon or Vinegar -2tsp (if required add more lemon juice or vinegar )
Cocoa Powder -2tbsp
Sooji or Semolina -1tsp (optional )
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.