This post is definitely very late, but the thought of not posting it ever made me get up and write before its never!!
To all who know I have been on a looong vacation , this month 24(which happens to be my daughter's birth date) marked her turning 21 months! And the biggest celebration was having to spend this beautiful day with family in Allahabad.
Since I have been traveling, this post took some time to find a place here! This recipe was chosen and made some time back and was in my drafts for some time. I came across it when Sayantani of A homemaker's diary did a guest post for Suma of Cakes and more, two of my favorite food bloggers. This super yummy recipe turned out an awesome one to celebrate my Sweet day
Ingredients:For 2 servings
For mini/angoori rasgullas
- 1/2 litre milk (Ideally full fat or cow's milk. I used what was available for me-Amul Taaza)
- a pinch of citric acid/1/2 tbsp lemon juice
For sugar syrup
- 1 1/2 cups water
- 1/2 cup sugar
- 2 green cardamoms
- 1 cup milk
- 3 tbsp condensed milk
- almond and pista (chopped)for garnishing
For mini/angoori rasgullas
Heat milk in a pan and let it come to a boil. Add citric acid/lemon juice and stir well. Soon you will see the milk curdling and whey separating. Wait till the whey separates well. Remove from heat and using a muslin cloth drain the chenna(curdled milk) from whey. (Do not throw whey, reserve it for using to make soft chapati dough or make yummy dal/gravy.)
Hang the muslin cloth to drain excess for some time. Remove and put on a plate. Now press the muslin cloth containing chenna with a heavy object which helps to drain any remaining liquid for about half an hour.
Take out the chenna and knead till smooth and dough consistency. This requires patience and strong arm muscles and can take around 10 minutes. This is also the most crucial and most important step in making soft rasgullas.
Once the chenna has a dough consistency, make very small(about pea sized) balls by rolling the dough in your fingers/palm. Again this is the most tiring step of all and takes patience to make the small chenna balls.
For sugar syrup:
Boil water and sugar in a pressure cooker. Add crushed cardamoms. Once the syrup comes to a rolling boil, add the chenna balls, very very carefully, preferably 1-2 at a time. Do not overcrowd the rasgullas. You can cook in 2 batches if you see they are too many in number. Put the lid on and cook on medium heat for 2 whistles. Allow heat to dissipate naturally. Take out the rasgullas, very carefully and keep aside. Repeat the same if required.
Take milk in a pan and boil it. Add condensed milk and stir well. Let it simmer and thicken for 10-15 mins on low flame. Keep stirring. Check for sweetness and adjust to your liking.
Remove from heat and add the slightly squeezed mini rasgullas. Garnish with chopped almonds and pista. Refrigerate till required and serve cold.
Happy Angoori/mini rasmalai eating