Rasgullas are addictive! You get addicted to making them, that is. Though, each time I make them, I say a little prayer – such temperamental creatures they are! But I just cannot stop making them. I am glad I am getting them right almost always now.
Once you get the basic rasgulla right, there are so many ways you can play with it!
Toh Pesh-e-khidmat hai Rabdi Angoori 😀
RABDI ANGOORI/ MINI RASMALAI ( MINI COTTAGE CHEESE BALLS IN SAFFRON FLAVOURED MILK SYRUP)
Prepare the ras/rabdi/milk syrup and let it cool to room temperature before you proceed with making the mini rasgullas.
1 litre whole milk, cow milk is better as it gives a nice colour and flavor
3 Tbsp Sugar
1 tsp fine ground cardamom powder
8-10 saffron strands, steeped in warm milk
2 Tbsp Slivered pistachios, almond and chopped cashews
Bring the milk to boil, reduce heat and cook while stirring for about 20 minutes till the milk thickens but not very much. It needs to be thin enough for the ragullas to be to be able to soak the milk syrup well.Add cardamom powder and 3 tbsp sugar. Cook for another 5 minutes and take off the heat.
Add 8-10 saffron strands that have been soaked in one tbsp warm milk. Let cool to room temperature.Add the chopped nuts.
(The procedure is exactly the same as followed for rasgullas here, only the size of the paneer balls is smaller)
1 Litre cow milk, cream removed (I buy the milk an evening prior, boil,cool and refrigerate. Next morning, remove the cream and proceed to make chhena/paneer)
(Here is the pictorial for making chhena)
Bring the milk to boil, add 1-2 tbsp lemon juice gradually so that the milk mass and whey separate completely. Strain in a colander lined with muslin/cheesecloth. Wash well with fresh water to remove the lemony sourness. Drain the water by squeezing. Hang to get rid for any excess whey/liquid. After about 20-25 minutes remove and rub the chhena with fingers and heels of the palm till the chhena gives out some ghee/fat. It takes me about 5 minutes to get there. By now the chhena is like a dough ball that comes together easily, neither too hard nor too soft. Take pinches off the dough and make small balls, you should get about 25. Remember, they are going to double up on boiling so size them accordingly.
Sugar Syrup– While you make the mini rasgulla balls, bring to boil 5 cups of water with a cup of sugar. Add half a tsp fine cardamom powder. Just as the syrup comes to a rolling boil, add in the mini rasgulla balls. Boil covered for 10-12 minutes on medium flame. Take off the heat.
Assembling Rabdi Angoori- Squeeze the mini rasgulla balls gently to get some of the water out and add them to the ras. Chill for a couple of hours. Garnish with more slivered nuts just before serving. Enjoy!
*If you have the ras ready, cool it to room temperature and add the mini balls. If not, transfer the mini balls to a big bowl of room temperature drinking water
* I use the same Rabdi to make Mango Rabdi. Instead of the mini rasgullas, I add about a cup of mango pulp and half a cup of mango bits. Mangoes have to be very sweet and flavourous else they can spoil the lovely rabdi richness
*Nuts may be skipped in case of allergies