Rasgulla are spongy dumplings made from chenna (cottage cheese) and cooked in a sweet syrup, a popular and beloved Indian dessert. Here's a recipe to guide you through making these delightful treats: Ingredients: For the Chenna: 1 liter full-fat milk 1 tablespoon lemon juice or vinegar For the Sugar Syrup: 1 cup sugar 2 cups water 1/2 teaspoon cardamom powder A few strands of saffron (optional) Instructions: Make the chenna: Bring the milk to a boil in a heavy-bottomed pan. Stir occasionally to prevent sticking. Add the lemon juice or vinegar: Once the milk comes to a boil, turn off the heat and slowly add the lemon juice or vinegar while stirring continuously. The milk will start to curdle and separate into chenna (curds) and whey (liquid). Strain the chenna: Place a muslin cloth or cheesecloth over a colander and strain the curdled milk. Rinse the chenna under cold water to remove any traces of lemon juice or vinegar. Squeeze the chenna: Gather the edges of the muslin cloth and
Gulab Jamun are deep-fried dough balls soaked in a fragrant rose-flavored syrup, a classic and beloved Indian dessert. Here's a recipe to guide you through making these sweet treats: Ingredients: For the Dough: 1 cup (200g) milk powder (khoya) 1/4 cup (30g) all-purpose flour (maida) 1 tablespoon ghee, melted 1/4 teaspoon baking powder 1/4 teaspoon cardamom powder Pinch of salt Milk (about 2 tablespoons) For the Sugar Syrup (Chaashni): 1 1/2 cups (300g) sugar 1 cup (240ml) water 2 green cardamoms 1 small cinnamon stick 1/4 cup rose water For Frying: Vegetable oil for deep frying Instructions: Prepare the dough: In a large bowl, combine milk powder, flour, ghee, baking powder, cardamom powder, and salt. Mix well until crumbly. Add milk: Gradually add milk, a little at a time, while mixing until you can form a soft, pliable dough. Avoid overkneading. Shape the dough: Divide the dough into equal-sized balls, about the size of marbles. Roll each ball into a smooth ball between your pal