Steps to Prepare Any-night-of-the-week Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, kesar rasgulla / saffron cottage cheese balls in sugar syrup. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook kesar rasgulla / saffron cottage cheese balls in sugar syrup using 9 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup:

1. Get for Making Chenna
2. Prepare 3 litres milk I have used regular low fat milk
3. Get 3 tbsp lemon juice
4. Get For Sugar Syrup-
5. Prepare 2.5 litres water
6. Make ready 3 cups sugar I have used raw sugar. (You can use the regular sugar)
7. Make ready 1 tsp saffron strands kesar
8. Make ready 2 tsp rose water optional
9. Get 5 cardamom whole cardamom pods

Instructions to make Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup:

1. Making Chenna - Put milk to boil on low heat in a heavy bottom pan stirring in between. Once the milk starts boiling, add lemon juice and mix well. Keep the heat low. The milk will start to curdle. Keep on stirring the mixture till the entire milk is curdled well and greenish whey is separated.
2. Put cloth in a strainer. Pour the curdled milk mixture. Drain the water. This water is known as whey and is very nutritious. You can use it to knead chapati dough or making dal or soup. The solid mixture is known as chenna, fresh paneer or cottage cheese. Pour fresh water over the strained chenna to remove the sourness of lemon. Bring the edges of the cloth together and squeeze excess water. Now keep the squeezed chenna along with the cloth chenna on the tap for 30 minutes.
3. After 30 minutes, the excess water from the chenna would be removed and it will come together like a ball. Remove in a flat plate.
4. Knead the chenna like dough till it becomes soft and all the coarse grains of the chenna are smoothen. Knead for almost 7-8 minutes. (Many people prefer adding semolina or plain flour at this stage while kneading the chenna). (Here you can also add few drops of saffron colour or few strands of saffron to get yellow colour). The chenna will become smooth and come together like a dough.
5. Take small portion from the chenna dough and smoothen it between palms and roll into ball. There should be no crack in the ball. Make all the remaining balls similarly and cover with a wet cloth and keep aside till sugar syrup is ready.
6. Sugar Syrup - In a big pan add water, sugar, saffron and cardamom pods. Mix well. Bring the mixture to boil stirring in between. Boil the mixture for 10 minutes. The sugar syrup is ready. Add rose water and mix well.
7. Boiling Chenna balls in sugar syrup - Add the prepared chenna./paneer /cottage cheese balls in the boiling syrup one by one. Cover and cook for 15 minutes. The balls will double in size.
8. The rasgulla are ready. Keep them in the syrup and cool completely. They are ready to serve or refrigerate.
9. Since I have made big quantity of rasgulla, I have boiled them in batches in sugar syrup. I have removed the rasgulla in a plate after they were boiled
10. I have cooked the other remaining rasgulla as above and after the other batch of rasgulla got cooked, I added the rasgulla that were kept aside and mixed well. The entire batch of rasgulla are ready. I have kept them aside till they come to room temperature and then refrigerate them before serving.
11. The rasgulla is so spongy.
12. Remove the rasgulla in a bowl and pour the prepare sugar syrup over it. Sprinkle some saffron strands and serve. (Once the rasgulla are cooled, they will get nice saffron colour on them)

So that is going to wrap it up for this exceptional food kesar rasgulla / saffron cottage cheese balls in sugar syrup recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!