Milk. 1 liter and 300 ml
Vinegar 1/2 cup
Water. 1/2 cup
Corn starch 2 tsp
Semolina (sooji) 1 tsp
Baking powder 1/4 tsp
Take milk in a sauce pan and bring it to a boil , turn the flame off and wait for 2 minutes. Now add vinegar mixture (1/2 cup of vinegar and 1/2 cup of water) and slowly stir 2 or 3 times.
Strain the milk and wash with cold water so that all the vinegar will wash out.Hang the cheese for 1 hour . Our cheese is ready now.For the recipe cheese should be dry there will be no water left in it
Knead the cheese for few minutes and make it soft. Now add 2 tsp corn starch, 1 tsp semolina and 1/4 tsp baking powder, mix these in cheese and knead at least 5 minutes until your hands are oily and cheese is creamy and super soft.
Now make small size ball
On the other hand prepare sugar syrup
For syrup
Sugar 3 and 1/2 cup
Water. 5 cups
Cardamom 2 or 3
Essence optional
Bring to a boil for 2 minutes then add cheese balls in it , flame should be high so that sugar will come up and cover the balls.
On the other hand boil 3 to 4 cups of water separately, we will use it during the cooking
While cooking after 4 to 5 minutes syrup will be thick then we will use this water to thin the syrup.
Cook the cheese balls for 12 minutes then check 1 ball ( put the cooked cheese ball in a glass of water and check ,if it floats it’s not done yet but if it sinks and stay at the bottom of the glass it means it is cooked perfectly)
Otherwise keep cooking for 5 more minutes or until it’s done
Now turn the flame off and shift the balls in cold water ( we boiled separately) and add sugar syrup in it as well, so that we need thin sugar syrup for now
For best results keep them soaked in sugar syrup and boiled water mixture for about 5 to 6 hours or overnight (keep them soaked overnight is recommended)
👉🏻 Do not add colour in it .This recipe is for white Rasgulla.
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