STEP 1.For making rasgulla we need to prepare cheena / cottage cheese from 5 cup cow milk
STEP 2.Take milk in a vessel and put it for boiling, once boiled add lemon juice and cover the vessel.. When the milk is fully curdled, strain it in a muslin cloth and wash in fresh water 2-3 times, whatever obtained is soft paneer or chenna, put it up for drying by hanging it in the muslin cloth for around 30 min.
STEP 3.We mashed the cheena / cottage cheese very well and add maida and make a soft and smooth dough.
STEP 4.Now prepare cheena balls.
STEP 5.Divide the dough in twelve equal size balls.
STEP 6.Roll each balls between your palms.
STEP 7.All the balls are made in the same way.
STEP 8.Mix1 tbsp cheena / cottage cheese,1 tbsp sugar,cardamom powder and all chopped dry fruits for making stuffing.
STEP 9.Place 1/4 tsp choco chips in cheena balls and close the stuffing nicely.
STEP 10.Now we take a pan and add sugar and three cup of water and bring to boil,once boiled keep it in a low flame and add the paneer balls and cover the lid.
STEP 11.Cook in a simmer flame for fifteen mins.
STEP 12.Once cooled,we open the lid.
STEP 13.The choco stuffed rasgulla should be floating on the syrup and its size should be double.
STEP 14.Serve chilled.
Nutrition value
403
calories per serving
22 g Fat9 g Protein42 g Carbs< 1 g FiberOther
Current Totals
22 g Fat
9 g Protein
42 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
42 g
Protein
9 g
Fiber
1 g
Fats
Fat
22 g
Vitamins & Minerals
Calcium
268 mg
Iron
1 mg
Vitamin A
18 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
32 mcg
Vitamin B12
0 mcg
Vitamin C
9 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
29 mg
Manganese
0 mg
Phosphorus
212 mg
Selenium
6 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment