Do you wish to have your favourite sweets? But are you also worried about your sugar intake? If the answer to both the queries is a yes, it may be a good idea to prepare miniature versions of the dessert and savour in small quantities. It seems the angoori rasgullas follow the same rule.
Angoori rasgulla is the smaller version of the actual sweetened sponge. ‘Angoori’ here typically represents the size of this syrupy dessert. If you find eating one larger piece hard, try eating many of these little ones.
Strain the water from this chhenna using a muslin cloth. Wash it with some cold water to stop the cooking process and allow it to cool. Squeeze out all the excess water from chhenna.
See VideoTransfer to a plate and knead the chhenna until it turns soft and creamy. Add maida and knead again to form a smooth dough. Roll out tiny balls of the desired size from this dough.
See VideoTo prepare the sugar syrup, add water and sugar to a pan. Let it simmer, allowing all the sugar to melt.
See VideoAs the sugar melts completely, add the chhenna balls to the water. Cover and cook it for 10-15 minutes. As they absorb the sugar syrup, they swell up and look large. Turn the heat off and let it all cool. 8. These are ready to serve. These taste better when served chilled.
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