हलवाई जैसे रसगुल्ले घर पैर कैसे बनाएं| How To Make Halwai Style Rasgulla At Home| चने क नरम रसगुल्ले

Happy Diwali Friends!

Rasgullas are popular in the world as the most admired dessert. No festivals are celebrated in India without some rasgullas on a plate! During the festivals such as Diwali, Bhai Duj, Raksha Bandhan, etc. sweets get super costly in the halwai shops. And, we often think that we cannot bring the expertise of a halwai in our creations at home. This is wrong!

In this recipe, I will teach you how to make halwai style rasgulla at home. I promise you will get a similar taste and texture in your rasgullas. Just don’t forget to follow my tips. Aur fir asani se banaiye chane k naram rasgulle gharpe kabhi bhi.

How To Make Halwai Style Rasgulla At Home| हलवाई जैसे रसगुल्ले घर पैर कैसे बनाएं  

Ingredients:

• White vinegar – 5 tsp
• Water – 5 tsp + 5 cup
• Cow milk/ full cream milk – 1 litre (4 cup)
• Corn flour/ all-purpose flour – 1 tsp
• Sugar – 1 cup
• Khoya – as required (optional)
• Chilled water + ice cubes (as required)

Method:

• Take equal amounts of vinegar and water in a bowl. Mix & keep aside.
• Take a kadai and put it on high flame. Add milk in it. Give it a boil. Switch off the gas & wait for 1-2 minutes.
• Add vinegar solution in parts and keep stirring milk slowly using a spatula. In a few minutes milk will get curdled. When yellow water and paneer/ chena will get separated completely, stop stirring & leave the kadai in this state for 1 minute.
• Strain water from the chena using a cheese cloth. Wash the chena using clean water to remove the smell of the vinegar from it.
• Using a little pressure with hands, strain some extra water from the chena.
• Place a place on the chena and put some weight on it so that extra water strains out of the chena. Leave it in this stage for 15-20 minutes (not more than that!). Our aim is not to strain entire water from the chena or it will be dried out completely.
• Take a kadai and put it on low medium flame. Add sugar and its 5 times water in it. Boil it until sugar gets dissolved.
• Take the chena out of the cheese cloth and place it on the base or on a rolling mat. Mash it using your palm for 5-6 minutes or until you get a smooth, creamy and lump-free texture.
• Add corn flour/ maida to it. It helps in binding and the chena balls will not get cracked while boiling. Mix the flour and chena well for another 2-3 minutes.
• Take a small portion out of the chena dough and make ball with it. If there are no cracks, the chena is ready to make rasgullas.
• Now make a ball and put some khoya/ mawa stuffing inside it. Prepare all the balls in the similar way.
• When the sugar syrup is boiling hot and bubbles are visible, turn the flame to high. Put chena balls one by one inside the sugar syrup.
• Boil the chena balls on high flame for 2 minutes without having the lid.
• Now put the lid on the kadai. Boil the balls covered for 7-8 minutes on high flame.
• Open the lid and put the flame on medium heat. Boil for 2 more minutes.
• Switch off the gas. Put the rasgullas directly into chilled water from the hot sugar syrup. This will stop the rasgullas from getting overcooked and to retain their shape when cool down. Leave them inside chilled water for 4-5 minutes.
• Take them out in a bowl after squeezing a bit. Pour hot sugar syrup on them. Leave them in the room temperature for 4-5 hours. This process will ensure all the rasgullas are deeply soaked in the sugar syrup.
• Serve the rasgullas by keeping them in the refrigerator for half an hour.

You can also watch my other recipes –

1. 2 Layer Mocha Mousse Recipe
   
2. 6 Quick & Easy Diwali Snacks
   
3. No Egg Chocolate Ombre Cupcakes