I tried this from a very old woman's era magazine. I have been preserving the torn sheet of paper for more than 30 years. Rasagulla, rasgolla or rasgulla, however we call it, is a melt-in- mouth sweet in sugar syrup, preferred by everyone. I celebrate my 400th post with rasgullas as these are favourite of mine.
Chenna from 1 litre milk
(ALWAYS USE FRESH CHENNA FOR MAKING RASGULLAS.)
Sugar - 4 cups
Water - 2 cups + 1 cup
Milk - 1/4 cup
Maida - 2 tsp. + 1 tsp.
A detailed description of making paneer / chenna for rasgullas can be seen here. However, a quick description.
Boil milk and curdle it with lime juice. When the whey separates from the milk, drain completely. (This whey can be stored in a bottle and refrigerated. It can be used for future curdling of milk for rasagullas). Drain completely till all the whey is dripped. Wash in running water, transfer it to a muslin cloth and tie with the twine. Twist and squeeze the cloth to remove the water completely. Allow it to hang for an hour. Now your chenna (crumbled paneer) is ready.
Knead chenna alongwith 2 tsp. maida to a smooth dough. Knead well without any cracks on the surface. Divide the chenna into equal sized balls. I got about 28 - 30 chenna balls from 2 litres of milk. (The balls will double in size while cooking in the sugar syrup).
Make a light solution of 1 tsp. maida and 1/2 cup of water.
Combine sugar and 2 cups of water in a large vessel. Heat the solution till the sugar dissolves. When the syrup starts boiling, add in the milk and the dirt and impurities in the syrup will float on top. Simmer the stove and carefully remove the dirted layer with a ladle. Slowly pour the 1 cup of water THROUGH THE SIDES OF THE VESSEL and again remove the impurities if any. By doing this way, you are assured of a perfect clear sugar syrup.
Heat the sugar syrup add little maida solution and gently add the chenna balls to the syrup. The sugar syrup becomes frothy while adding the maida solution. Sprinkle the maida solution on and off, when the froth subsides.
Cook the rasgullas in sugar syrup for about 15 minutes partially covered with a lid. DO NOT COOK IT COVERED FULLY.
HOW TO CHEK IF THE RASGULLAS ARE DONE?: Press the rasgullas with your index and forefinger. If its soft without losing its shape, then it is done.
Transfer it to a container. When cool add the rose essence. Serve chilled.
VARIATION: SAFFRON DISSOLVED IN A SPOON OF HOT WATER CAN BE ADDED FINALLY TO GET KESAR RASGOLLAS. THE COLOUR OF THE SYRUP AND RASAGULLAS CHANGES TO A LIGHT YELLOW COLOUR WHEN SAFFRON WATER IS ADDED.