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MasterChef India runner up Neha Deepak Shah shared recipe of rasgulla
MasterChef India runner up Neha Deepak Shah shared recipe of rasgulla. Here is what she said, "Perfect rasgullas made at home is a treat specially during summers. Currently, I have been super skeptical to buy food from halwais or mithai shops but mithai cravings are real!"
Ingredients:-
1 litre - Fresh cow's milk
2 tbsp - Lime juice
2 cups - Sugar
Rose syrup
How to make:-
- Simmer milk, but do not boil it.
- Cool the milk for sometime and add diluted lime juice.
- Stir slowly until it has completely curdled. Strain using a muslin cloth. Rinse with fresh cold water to remove the acidity from the lime and also cool it down.
- Squeeze out the excess water but make sure it is not super dry.
- Leave it to drain for about 15 minutes.
- For sugar syrup, boil two cups of sugar with eight cups of water. Keep two-three cups of the syrup for later use. You can pour rose syrup for flavour.
- Start kneading the curdled chenna on a thick platform.
- Roll it into balls.
- Put the chenna balls in boiling sugar syrup.
- Cover the pan or cooker and cook on high flame for the first three minutes.
- Then cook on medium flame for 10 minutes.
- Open after 13 minutes and transfer these into the cold sugar syrup that was set aside.
- Let it be in the sugar syrup in the refrigerator for three to four hours and then serve chilled.
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