"Chocolaty Rasgulla"

   "Chocolaty Rasgulla" Recipe

Recipe Type: Sweet dish | Recipe Cuisine: Indian
Preparation Time: 20 mins    | Cooking time: 8-10 mins |serves: 2-3

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Indian sweet dishes are just juicy and loved by every age group. Rasgulla is my most favorite one and I can eat multiple at any time. My son literally fight to eat more Rasgulla’s due to its delicious taste. Today I decided to share very yummy recipe with little twist, i.e chocolate rasgulla’s, having rich chocolate flavor…kids and young generation will surely like this. This dish is just awesome but it takes lots of experience to prepare, same as required to prepare any other flavor of rasgulla’s. Common problem faced in preparation of  it is rasgulla balls breaks while cooking or sometimes it become hard from inside. Rasgulla should be basically soft and spongy. With lots of experiments here I got just a perfect one. Let's try and prepare chocolaty Rasgulla’s...step by step with lots of care and tips. 

Ingredients

1 Teaspoon Chocolate syrup (For decoration)

1 Dark Chocolate (Finely Grated)

Chocolate Rasgulla Ingredients:

1 liter Milk(cow milk)

1 teaspoon sifted cocoa power(good quality)

1 teaspoon corn starch or all-purpose flour or arrarot

3 teaspoon Lemon juice or whey water or vinegar

        

Sugar Syrup Ingredients:

3&1/2 cups Water

2 cups Sugar

1 teaspoon all-purpose flour

1 teaspoon whey water

1 Teaspoon chocolate syrup

     

                                        

                            















                                    Step by step procedure:

Prepare Chocolate Ragulla

Step-1 Take deep fry pan. Heat deep fry pan and add milk. Let it boil on high flame (stir in between), when milk is boiled then switch off the flame. Let it cool for 4-5 mins or add 1 cup water into it.

Step-2 Now add lemon juice or whey water or vinegar (mix vinegar with ½ cup water, then transfer) into milk very slowly and stir it continuously until whey water fully separates. Here you will get curdle milk or chenna.

Step-3 Take muslin cloth or dupatta and pour curdle milk into it and wash the chhena with cold water to get soft chenna for making rasgulla.

Step-4 Now hang it for 30 minutes so that all the excess water is removed.

Step-5 Now take out chenna in a bowl or in a plate, if using full cream milk  (preferred) then don't add anything in the dough but if u don't have full cream milk and you are using toned milk then to give shape to rasgulla’s add(1 teaspoon corn starch or all-purpose flour and pinch of sugar), then add sifted cocoa powder and now  knead it up to 9-10 minutes until you get smooth dough for rasgulla or you can use mixture grinder for less then 1 min.

Step-6 If using mixture grinder, then take out the dough from grinder and again knead for 1 min.

Step-7 Now prepare rasgulla by pressing it inside and then making round smooth balls from the dough. Prepare all (approx. 6) the rasgulla's from the dough. 

Preparing Sugar Syrup

Step-1 Take a pan, heat it, add water and sugar (only 1 cup). Let it boil completely. Now add maida and whey water paste into it so that foam is formed for good result. Now drop one by one all the rasgulla balls into it and then cover lid of pan. Cook it for at-least 10 minutes on medium high flame. Now switch of the flame and allow pan with rasgulla to be completely cooled down (rest for 50 mins).

Step-2   Finally take out rasgulla without syrup in a bowl (let it cool completely).

Step-3 Heat the pan containing sugar syrup, now add rest of sugar (1 cup) into the pan. Cook the syrup until get thick (approx. 4-5 mins). Now switch off the flame and allow the syrup to cool down (Put it in freeze to cool down).When sugar syrup is cooled down then add 1 teaspoon of chocolate syrup (for rich flavor) and mix it well with spoon.

Step-4 Now add this thick syrup into the rasgulla balls bowl. Put the rasgulla’s into the freeze to cool down. Finally decorate it with chocolate syrup and few grated dark chocolate and enjoy.

Tips (do's and don'ts):

• Key of making perfect rasgulla is ‘Maintaining the same temperature'.
• Use sifted cocoa powder.
• Initially when milk is boiled, don’t add lemon juice or whey water immediately otherwise rasgulla will be hard from inside. Let the milk rest for 3-4 mins or add 1 cup water.
• Make sure to remove all the excess water from the cheena.
• For better result, use mixture grinder to make rasgulla dough.
• Add corn starch or all-purpose flour or semolina or arrarot for binding purpose.
• Make smooth balls. Cracks in the boll will destroy it.
• Adding all-purpose flour and whey mix into the sugar syrup will help the rasgulla not to break it while cooking.
• Cook rasgulla on high heat.
• Always use cow milk to make rasgulla’s. Don’t use toned milk.
• If using cooker for making sugar syrup then after adding rasgulla balls close the lid and after 1 whistle, switch the flame to medium and cook it for another 5-7 mins.
• If using full cream milk then don't add anything (corn starch,all purpose flour etc) in the dough.

         "Do you have any questions?"

    Please leave a comment below with any questions. Thank you!