Perfect Angoori Rasgulla at Home š¤ #shorts
Angoori Rasgulla
Soft, spongy, melt-in-mouth mini rasgullas ā a delicate Bengali sweet for festivals and celebrations
Soft, spongy, melt-in-mouth mini grape-sized rasgullas made from fresh homemade chenna and soaked in light sugar syrup ā a delicate Bengali sweet perfect for festivals and celebrations.
Ingredients
For the Chenna
- 1 litre full-fat milk
- 1 tbsp vinegar diluted with a little water (or lemon juice), to curdle
- Ice-cold water, for rinsing
For the Dough
- 1 tbsp all-purpose flour (maida)
- 1 tsp semolina (sooji)
- 1 pinch baking soda
For the Sugar Syrup
- 1 cup sugar
- 4ā5 cups water
- A few saffron strands or 3ā4 green cardamom (optional)
- 1 tsp flour mixed with a little water (added while boiling, to create froth)
Instructions
- Prepare the chenna. Bring the milk to a boil, then turn off the heat. Gradually add the diluted vinegar, stirring gently, until the milk fully curdles and the greenish whey separates. Strain through muslin/cheesecloth, rinse the chenna with cold water to remove any sourness and stop the cooking, then squeeze out excess water and hang for about 30 minutes until moist but not dripping.
- Knead the dough. Place the chenna on a flat plate and add the all-purpose flour, sooji, and a pinch of baking soda. Knead with your palm for 5ā8 minutes until smooth, grease-free, and dough-like.
- Shape. Divide into small, marble/grape-sized (angoori) balls, smooth and crack-free.
- Make the syrup and cook. In a wide pot, boil 1 cup sugar with 4ā5 cups water to a rolling boil. Gently drop in the chenna balls. Add a little flour-and-water mixture to the boiling syrup to create a froth ("fog") on top ā this keeps the rasgullas submerged so they cook evenly. Cover and cook on high heat for 15ā18 minutes, until they double in size and turn spongy.
- Cool and serve. Turn off the heat and let them cool in the syrup. Chill and serve cold.
Pro tip: Knead the chenna until your palm feels slightly greasy and the mixture is completely smooth ā that's the key to soft, crack-free rasgullas. The flour-water froth during boiling helps them cook evenly on all sides.
Devi's Delish · devisdelish.com