Chhena Angoor Or Angoori Rasgulla. | How to make Chhena Angoor Or Angoori Rasgulla.

By Swapna Sunil  |  8th Mar 2017  |  
4 from 1 review Rate It!
  • Chhena Angoor Or Angoori Rasgulla., How to make Chhena Angoor Or Angoori Rasgulla.
Chhena Angoor Or Angoori Rasgulla.by Swapna Sunil
  • Prep Time

    80

    mins
  • Cook Time

    30

    mins
  • Serves

    10

    People

24

1

About Chhena Angoor Or Angoori Rasgulla. Recipe

Chhena angoor is a smaller version of rasgulla. Rasgulla's have always been a treasured dessert of the east coast of Indian sub continent. The secret lies in the spongy yet light juicy texture of the rasgulla. While the Rasgullas remain white, the Angoori are coloured and coated with desiccated coconut. This might sound as the simplest change but trust me it definitely multiplies the excitement

Chhena Angoor Or Angoori Rasgulla. is a delicious dish which is liked by people of all age groups. Chhena Angoor Or Angoori Rasgulla. by Swapna Sunil has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Chhena Angoor Or Angoori Rasgulla. at many restaurants and you can also prepare this at home. This authentic and mouthwatering Chhena Angoor Or Angoori Rasgulla. takes 80 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Chhena Angoor Or Angoori Rasgulla. is a good option for you. The flavour of Chhena Angoor Or Angoori Rasgulla. is tempting and you will enjoy each bite of this. Try this Chhena Angoor Or Angoori Rasgulla. on weekends and impress your family and friends. You can comment and rate the Chhena Angoor Or Angoori Rasgulla. recipe on the page below.

Chhena Angoor Or Angoori Rasgulla.

Ingredients to make Chhena Angoor Or Angoori Rasgulla.

  • 2 liters full fat milk
  • 3 tbsp vinegar (white)
  • 1.5 cups Granulated sugar
  • 4.5 cups water
  • 1 tsp Pink gel food colour
  • 1 big pinch Yellow food colour
  • Few saffron strands
  • 3 tsp Rose water
  • 1/4 cup Desiccated coconut

How to make Chhena Angoor Or Angoori Rasgulla.

  1. Start heating milk in a deep pot,as it comes a boil turn off the heat and add vinegar.Give it a good stir. Allow it to stand for few seconds.
  2. Once you observe the greenish whey separating, drain the curdled milk using a colander lined with muslin cloth.
  3. Now wash the chhena under running water until water runs clear and vinegar is washed out. Now tie the edges of the muslin cloth and squeeze out water very gently you don't want the chhena to dry out.
  4. Next tie this to the sink tap or somewhere at a height so that water drips out further for 10 mins.
  5. Later untie the cloth and take the chhena on to plate or clean work surface.
  6. Knead the chhena with your palm gently for 10 mins until everything comes together like a smooth dough ball.
  7. Take a spoonful of chhena at a time and by pressing it between your palms roll out into small balls of same size without any cracks.
  8. Divide them into three parts. I ended up with almost 70 chhena balls so divided them as 25 for white, 25 for yellow and 20 for pink angoori.
  9. We should cook all the three portions in seperate pans. So to start with, take deep pan add 1.5 cups of water along with half cup of sugar,rose water and bring this to a boil.
  10. Now add in one part of chhena balls (i added 25) cover with a lid and cook for 12 mins on medium high. Do not open the lid in between.
  11. Later we observe the chhena balls doubled in size and cooked well.
  12. Now the white rasgullas are all decked and ready. Let them stand in sugar syrup for an hour or so before serving.
  13. Lets begin with yellow angoori now. The procedure remains the same as for the white but we just need to add yellow food color and saffron.
  14. Once they are cooked for 12 mins turn off the heat and allow them to stand in sugar syrup for an hour or so before serving.
  15. Lets begin with pink angoori. The procedure remains the same except we need to add pink food color to the sugar and rose water.
  16. Once they are covered and cooked for 12 mins in coloured sugar syrup turn off the heat and allow them to stand for an hour or so before serving.
  17. After an hour of resting all the three you can drain the yellow and pink chhena balls from their coloured sugar syrup and add them to the white chhena and syrup pan.(This step is optional)
  18. Keep this in refrigerator and chill for a couple of hours for best results.
  19. Just before serving roll the angoori in desicated coconut as per requirement.
  20. Chhena Angoori is definitely an eye catcher and turns out a big hit with kids.

My Tip:

I have tried mixing food colours in chhena but it did not work out so added them in sugar syrup instead.

Reviews for Chhena Angoor Or Angoori Rasgulla. (1)

Ayushi Prakash2 years ago

very nicely made
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