Chena Angoor or Mini Rasgulla is a smaller version of Rasgulla, I am fond of milk based sweets and Rasgulla is no doubted in my favorite list. I made them as Mini and they were looking cute as snow white balls. You can use this mini Rasgulla for Angoori Rabdi or Chanar Payesh. There are some sweets, which is similar to this desserts like Rasmalai, Rajbhog, etc.. 

Rasgulla or Rosogulla is the famous Bengali sweet with its history of more than a century has crossed the boundaries of culture, caste and creed. It is relished almost everywhere in India and has been popularized abroad as well. Making Rasgulla is an art and comes with practice.

Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball shaped dumplings of Chena (an Indian cottage cheese). It cooked in the light syrup made of sugar. This is done until the syrup permeates the dumplings. The dish originated in East India the present-day states of Odisha and West Bengal are variously claimed to be the birthplace of the dish.

Ingredients:

• 1 liter Milk (4 cup)
• 1-2 tbsp Lemon Juice or Vinegar
• 1-2 tbsp Arrowroot/Corn flour
• 4 cup Water
• 2 cup Sugar
• ¼ tsp Cardamom Powder

Method:

For Chena/Paneer

1. Heat milk in a deep vessel or pan on medium to high flame and bring it to boil. Stir occasionally to avoid sticking.
2. When milk comes to boil or rise up, stir it again and switch off the flame, add lemon juice little by little and stirs the milk.
3. As soon as milk completely curdles and separates the light green water (if your milk not curdling, add little more lemon juice), set the cheese cloth or thin cotton cloth on strainer or colander and pour the curdled milk in it. Now pour cold water on curdle milk and remove or strain the whey.
4. Now collect the cheese cloth together with coagulated milk shreds lightly, and hang it on tap handle for 30 minutes or press it with weight.

Process

1. Remove the prepared chena into a bowl. Add corn flour/arrowroot powder and mix well.
2. Now pace the mixture on the kitchen surface and knead it well using heels of your hand palms and make smooth dough.
3. Divide the dough into small-small portions and make smooth balls from it. Cover it with kitchen towel or dump cheese cloth and keep aside.
4. Heat water in a large pan, then add sugar, cardamom powder and keep stirring till sugar dissolves completely.
5. Once sugar syrup boils and starts bubbling, add prepared balls slowly one by one and simmer it for 3 minutes.
6. Keep in medium flame and close with a lid, cook it for 7-8 minutes, open the lid occasionally or every 2-3 minutes, this is to ensure the vapor passes out and not allowing the sugar syrup to ooze out. You can check after 7-8 minutes, the balls would be closely doubled in size.

7. Mini Rasgulla is ready. Let it be cool down, then place it into a freeze to chill it. Then serve it chilled.

Tips:

• It stays fresh at least 1-2 weeks in a refrigerator.
• You can garnish it with chopped pistachios and Rose petals.
• You can add saffron thread in sugar syrup for more flavor and color.
• Don’t throw the whey; you can use the whey to make roti, rice, soup etc.

Mini Rasgulla (Chena Angoor)

 

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Mini Rasgulla or Chena Angoor is a smaller version of Rasgulla, I am fond of sweets and Mini Rasgulla is no doubted in my favorite list. I made them as Mini Rasgulla and they were looking cute as snow white balls. You can use this mini Rasgulla for Angoori Rabdi or Chanar Payesh.

Author: Binjal Pandya

Recipe type: Desserts & Sweets

Cuisine: Indian

Ingredients

• 1 litter Milk (4 cup)
• 1-2 tbsp Lemon Juice or Vinegar
• 1-2 tbsp Arrowroot/Corn flour
• 4 cup Water
• 2 cup Sugar
• ¼ tsp Cardamom Powder

Instructions

For Chena/Paneer

1. Heat milk in a deep vessel or pan on medium to high flame and bring it to boil. Stir occasionally to avoid sticking.
2. When milk comes to boil or rise up, stir it again and switch off the flame, add lemon juice little by little and stirs the milk.
3. As soon as milk completely curdles and separates the light green water (if your milk not curdling, add little more lemon juice), set the cheese cloth or thin cotton cloth on strainer or colander and pour the curdled milk in it. Now pour cold water on curdle milk and remove or strain the whey.
4. Now collect the cheese cloth together with coagulated milk shreds lightly, and hang it on tap handle for 30 minutes.

Process

1. Remove the prepared chena into a bowl. Add corn flour/arrowroot powder and mix well.
2. Now pace the mixture on the kitchen surface and knead it well using heels of your hand palms and make smooth dough.
3. Divide the dough into small-small portions and make smooth balls from it. Cover it with kitchen towel or dump cheese cloth and keep aside.
4. Heat water in a large pan, then add sugar, cardamom powder and keep stirring till sugar dissolves completely.
5. Once sugar syrup boils and starts bubbling, add prepared balls slowly one by one and simmer it for 3 minutes.
6. Keep in medium flame and close with a lid, cook it for 7-8 minutes, open the lid occasionally or every 2-3 minutes, this is to ensure the vapor passes out and not allowing the sugar syrup to ooze out. You can check after 7-8 minutes, the balls would be closely doubled in size.
7. Mini Rasgulla is ready. Let it be cool down, then place it into a freeze to chill it. Then serve it chilled.

Notes

• It stays fresh at least 1-2 weeks in a refrigerator.
• You can garnish it with chopped pistachios.
• You can add saffron thread in sugar syrup for more flavor and color.
• Don’t throw the whey; you can use the whey to make chapatti, rice, soup etc.

3.5.3251

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