Ingredients with Measurements:
- 1 liter full-fat milk
- 1 tbsp lemon juice
- 1 cup sugar
- 2 cups water
- 1/4 cup cocoa powder
- 1/4 cup chocolate chips
- 1 tsp vanilla extract
Special Equipment Needed:
- Cheesecloth
- Large pot
- Mixing bowl
- Strainer
- Serving dish
Step-by-Step Instructions:
1. In a large pot, bring the milk to a boil over medium heat.
2. Once the milk comes to a boil, add the lemon juice and stir gently until the milk curdles.
3. Remove the pot from the heat and strain the curdled milk through a cheesecloth. Rinse the curds with cold water to remove any lemon flavor.
4. Squeeze out any excess water from the curds and transfer them to a mixing bowl. Knead the curds for 5-7 minutes until they become smooth and soft.
5. Divide the curds into small equal-sized balls and set aside.
6. In another pot, combine the sugar, water, cocoa powder, chocolate chips, and vanilla extract. Bring the mixture to a boil over medium heat, stirring occasionally.
7. Once the mixture comes to a boil, add the curd balls to the pot and cover with a lid. Cook for 10-12 minutes on medium heat.
8. Remove the pot from the heat and let it cool down to room temperature.
9. Transfer the chocolate rasgullas to a serving dish and refrigerate for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 40g
Protein: 7g
Substitutions for ingredients:
- You can use lime juice instead of lemon juice.
- You can use dark chocolate chips instead of regular chocolate chips.
Variations:
- You can add chopped nuts to the chocolate syrup for added texture.
- You can add a pinch of cinnamon powder to the chocolate syrup for added flavor.
Tips and Tricks:
- Make sure to knead the curds well to get a smooth texture.
- Do not overcook the rasgullas as they may become hard.
- Refrigerate the rasgullas before serving to allow them to absorb the chocolate syrup.
Storage Instructions:
Store the chocolate rasgullas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
You can reheat the chocolate rasgullas in the microwave for 30 seconds or in a pot on the stove over low heat.
Presentation Ideas:
Serve the chocolate rasgullas on a white platter with a drizzle of chocolate syrup on top.
Garnishes:
Garnish the chocolate rasgullas with chopped nuts or chocolate shavings.
Pairings:
Serve the chocolate rasgullas with a cup of hot chai or coffee.
Suggested Side Dishes:
Serve the chocolate rasgullas with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the rasgullas are too hard, it means they have been overcooked. Cook them for a shorter time next time.
- If the rasgullas are breaking apart, it means they have not been kneaded enough. Knead them for a longer time next time.
Food Safety Advice:
Make sure to use fresh ingredients and store the rasgullas in the refrigerator to prevent spoilage.
Food History:
Rasgulla is a popular Indian dessert that originated in the state of West Bengal. It is made from chenna (curdled milk) and soaked in a sugar syrup.
Flavor Profiles:
The chocolate rasgulla has a sweet and chocolaty flavor with a soft and spongy texture.
Serving Suggestions:
Serve the chocolate rasgulla as a dessert after a meal or as a sweet treat for a special occasion.
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Region: Indian