Simple Way to Make Award-winning Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, kesar rasgulla / saffron cottage cheese balls in sugar syrup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Kesar Rasgulla / Saffron Cottage Cheese Balls In Sugar Syrup is something that I have loved my whole life.

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

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

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

Steps 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’s going to wrap it up with this special food kesar rasgulla / saffron cottage cheese balls in sugar syrup recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!