Chocolaty Rasgulla

By Moumita Malla  |  25th Oct 2018  |  
5 from 1 review Rate It!
  • Photo of Chocolaty Rasgulla by Moumita Malla at BetterButter
Chocolaty Rasgullaby Moumita Malla
  • Prep Time

    15

    mins
  • Cook Time

    45

    mins
  • Serves

    2

    People

2

1

About Chocolaty Rasgulla Recipe

I love traditional Rasgulla , but this time made this chocolaty rasgulla by adding hersheys chocolate syrup with chena or cottage cheese.

Chocolaty Rasgulla, a marvellous creation to spice up your day. Chocolaty Rasgulla is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingChocolaty Rasgulla is just too tempting. This amazing recipe is provided by Moumita Malla. Be it kids or adults, no one can get away from this delicious dish. How to make Chocolaty Rasgulla is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Chocolaty Rasgullaby Moumita Malla. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Chocolaty Rasgulla is just the appropriate recipe to serve as many as 2. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Chocolaty Rasgulla

Ingredients to make Chocolaty Rasgulla

  • Ingredients of making rasgulla ball
  • Milk- 4 cups+ 4 tbsp
  • 3tbsp Lemon juice or vinegar 
  • Hershey's chocolate syrup -1/4Cup
  • sooji or Rava-1tsp
  • Ingredients of chocolate sugar syrup
  • sugar-2 cups
  • water -4 cups
  • Hershey's chocolate syrup -2tbsp

How to make Chocolaty Rasgulla

  1. In a small ball mix 1/4 cup Hershey's chocolate syrup with 4tbsp milk,mix it well...make sure there is no lumps
  2. Take a heavy bottomed vessel, add 1 litre milk and  chocolate syrup mixed milk mixed...mix well...make sure there is no lumps
  3. Bring it to  boil and keep stirring to avoid burning of milk..Once the milk comes to boil, simmer the gas, start adding the lemon juice or vinegar  and keep stirring( if required,add more lemon juice or vinegar ) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.
  4. Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water  as much as possible...and rinse with water...the raw smell of lemon or vinegar goes away in this way.
  5. Now hang the cloth covered  chena or paneer tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes. It will help to squeeze  more water from chena or paneer  or  cheese.
  6. After that , remove the cheesecloth from the chenna or paneer.The chenna should not have too much moisture nor be too dry.Add 1 tsp sooji or rava or semolina, adding sooji or semolina helps to bind the mixture.
  7. First mix the sooji with chenna and then begin to knead.With the heels of your palms mash the chenna or paneer or cheese  and knead.
  8. sides and continue to mash and knead.This kneading process is very important and it decides the texture of rasgullas .
  9.  Now take small portions from the chenna or paneer  and roll them between your palms to a smooth round ball.Prepare all small balls this way.
  10. in a large pan, take 2  cups sugar and cups water and Hershey's chocolate syrup and mix well...and bring it to boil.
  11. You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size.Mix and continue  stir the sugar syrup  until it will be dissolved....do this process on medium  flame.
  12. When  the  sugar syrup will start to boiling. ..drop chena or paneer  or cheese  ball gently to the sugar syrup ...drop balls according  to the size of your pan. ..rasgullas need more space to be cooked...the size of the rasgullas  will be doubled  on cooking  on sugar syrup.
  13. Cover the vessel with  lid...put a heavy weight on the lid...cook 25 minutes on medium flame and then cook another  10 minutes  on high flame.Open the lid and gently stir every 5 minutes to ensure  even cooking and  puffing.
  14. Turn off the gas,transfer  the  rasgullas  into a serving bowl. ..you can enjoy this hot chocolate  rasgullas  or refrigerate them and serve later.

Reviews for Chocolaty Rasgulla (1)

Mani Kaur2 years ago

I will surely try this.
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