Recipe: Tasty Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup

Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup. Zero Calorie, Zero Sugar, Zero Fat Syrups. Add to Desserts, Cereals and Drinks. Chocolate Orange, Billionaires Shortbread, Salted Caramel, Toasted Marshmallow & Many More Low Prices on Rasgulla.

It is gluten free and can be enjoyed while fasting /Upwaas/ Vraat. Great recipe for Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup. #festivesweetsanddesserts Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup is a saffron flavored rasgulla made by making balls from chenna (cottage cheese) and soaking it in the saffron flavored sugar. Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup is one of the most well liked of recent trending meals in the world. You can have Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup using 9 ingredients and 12 steps. Here is how you cook that.

Ingredients of Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup

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

It is simple, it is quick, it tastes delicious. It's enjoyed by millions every day. Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup is something which I've loved my entire life. Divide the cheese into equal parts and shape into small marble sized balls.

Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup step by step

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).

Take a pot, add sugar and water and let it come to a rolling boil. The test to determine if the rasgulla balls have properlycooked is to drop one of them in a bowl or glass full of water. Rasgulla is an Indian dessert popular in All over India. It is made from ball-shaped dumplings made up of chhena (an Indian cottage cheese), cooked in light syrup made of sugar. It's very spongy and soft in texture, just melt in your mouth.