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Rasgulla

17 Oct
Rasgulla

Sweets generally are favorites for the Indian palate, but the rasgullas take the cake here. The rasgullas originated from West Bengal, the light spongy chenna ball soaking in sugar syrup flavored with rose-water and served cold, just makes anybody’s mouth water.

You can have any number of these rasgullas, ‘cos they are absolutely light and spongy and the sugar syrup is not too sweet( I don’t like it very sweet). But the rose-water added to the sugar syrup makes this an absolute favorite.

There are many sweets you would like to make for diwali, this is a must try.

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Ingredients:

Whole Milk                                                                            –              1 litre

Lemon Juice                                                                          –              1-2 tbsps

Sugar                                                                                    –              ½ + 1 cup

Rose water                                                                            –              1-2 tbsps

Rose petals                                                                           –              1-2 tbsps

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Method:

In a large pan, bring the milk to a boil.

Add a tablespoon of lemon juice and gradually stir so that the milk solids separate.

Add the other tablespoon of lemon juice and stir again for all the milk to separate.

Remove from heat and set aside for 5 minutes.

Strain the milk solids using a muslin cloth/ kitchen towel.

Wash this thoroughly in water to remove all the lemony smell/taste.

Drain the water and hang the cloth to remove all the excess water.

After 15-20 minutes, the chenna (milk solids) would be crumbly in texture.

Now, knead the chenna till the fats begin to separate and you get a smooth dough without any cracks.

Make small balls of this dough and keep aside, covered with a damp tea towel.

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Bring a cup of sugar to boil along with 4 cups of water.

Add cardamom powder and wait for the sugar syrup to boil.

When the water is boiling, add the chenna balls slowly into the water.

Boil the chenna balls in the water for 15 minutes, covered on a medium heat.

While the chenna is cooking in the light sugar syrup, we need to make the slightly thicker sugar syrup.

For this we need to boil the half cup of sugar with ¾ cup of water.

Add rose-water to this sugar syrup along with a few rose petals and let it boil.

Now after the balls have cooked in the light sugar syrup, slowly remove them from the syrup, press gently to remove excess syrup and add to the thicker sugar syrup.

Let them cool till room temperature and then refrigerate the rasgullas.

Serve garnished with rose petals and pistachios(optional).

ENJOY!!!

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Posted by on October 17, 2014 in Festival Dishes, Sweets

 

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