Rasgulla Chaat
Servings - 4
INGREDIENTS
Sugar - 100 grams
Water - 200 milliliters
Milk - 1 litre
Lemon juice - 1 tablespoon
Water - 300 milliliters
All purpose flour - 1 tablespoon
Sugar - 380 grams
Water - 1 litre
Curd - 100 grams
Tamarind chutney - 40 grams
Green chutney - 30 grams
Chaat masala - 1 tablespoon
Pomegranate - 2 tablespoons
Sev - 1 tablespoon
PREPARATION
1. In a pan, add 100 grams sugar and 200 milliliters water. Stir continuously until the sugar dissolves.
2. Remove from heat and keep aside.
3. Bring 1 litre milk to a boil in a skillet. Add 1 tablespoon lemon juice and stir continuously until the milk curdles.
4. Remove from the heat and strain the mixture. Squeeze out the excess water, wrap the chenna in a cloth, place a heavy object on top, and let it rest for 5 minutes.
5. Transfer the chenna to a plate and knead it well with your hands. Add 1 tablespoon all-purpose flour and knead until smooth. Divide the mixture into equal portions and shape them into smooth balls.
6. In a skillet, add 380 grams sugar and 1 litre water. Stir continuously until the sugar dissolves.
7. Gently add the prepared balls, cover, and cook for 7–8 minutes.
8. Remove the rasgullas and transfer them to the prepared sugar syrup. Let them soak for 7–8 minutes.
9. Arrange the rasgullas on a serving plate. Pour the curd over them, then drizzle with tamarind chutney and green chutney. Sprinkle chaat masala, pomegranate seeds, and sev on top.
10. Serve immediately.
