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Boil the milk . Switch off the heat. Curdle the milk by slowly adding the souring agent.
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Stir properly after adding the souring agent. Go slowly and if it didnt curdle well, add little more.
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The chhenna curds will coagulate and separate from the greenish whey.
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Strain the chenna in a soft cotton cloth. Wash the warm chenna under running cold tap water.
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It will keep the chenna remain soft.
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Tied it nicely and hang the chenna for 3-4 hours or more.
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I usually prepare the chenna at night and hang it overnight. Next day morning I prepare the rasgullas.
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In a wide open mouthed vessel, (I use a flat bottom kadhai) dissolve the sugar in water.
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Bring it to the boil.
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I use one cup sugar and seven cup water ratio.
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This will take some time, so meanwhile knead the chenna with the help of your hand's knuckle and heels of your palms.
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Chenna will slowly change its texture from soft granular curds to fine textures.
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Sprinkle cornflour , if using and knead it gently.
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Stop kneading the chenna when your hands are greasy enough.
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Make 18 balls out of it.
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Take one ball between your palm, press it once gently to flatten it. Gently rub your fingers along the edges to smooth out the visible cracks. Fine cracks are okay.
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Drop the rasmalai balls in rapidly boiling sugar syrup one by one.
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My vessel could hold upto 9 rasmalai balls in one go. Keep the remaining rasmalai balls covered with a moist cloth.
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Cook the rasmalai balls on medium heat for 5-6 minutes, covered. Open the lid, splash cold water, cover and cook for another 6 minute.
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By this time, you will observe that rasmalai balls has flattened enough and double in size.
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Keep a vessel of cold water ready nearby.
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Switch off the heat after cooking the rasmalai for 12 minute.
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Gently take out one rasmalai ball from the hot syrup with the help of flat ladle.
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Put the rasmalai balls between two flat ladles, and press gently to squeeze out the sugar syrup.
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This will help to soak the milk properly.
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Put that into the bowl of cold water.
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Repeat the steps with all the cooked rasmalai.