Rasgulla
Rasgulla is a very popular Indian dessert... Rasgulla is a syrupy, soft, spongy, sweet is loved by all. These melt in mouth, lovely looking pearly white balls made from chhena/paneer (Indian cottage cheese) & dipped in cardamom flavored sugar syrup. A perfect dish to offer goddess Lakshmi on this Diwali.
Ingredients:
!/2 liter milk
1/2 tbsp lemon juice
2 cups water
3/4 cup sugar
1/2 tbsp cardamom powder or rose water
3-4 pistachios finely chopped for garnishing
Method:
1. In a heavy bottom pan boil the milk.
2. When milk starts boiling, add lemon juice gradually, keep stirring gently till whey
water clears & milk curdles completely.
water clears & milk curdles completely.
3. Now drain whey water using a strainer or muslin cloth.
4. Gather muslin cloth from the sides, rinse it under cold water & squeeze well.
This process will remove the sourness of lemon from chhena/paneer
This process will remove the sourness of lemon from chhena/paneer
5. Squeeze excess water from the paneer, hang it aside for half an hour without
disturbing it.
disturbing it.
6. Take out the paneer in a bowl, it would be crumbly in texture. Knead it well for
4-5 mins or till paneer is smooth & free of lumps.
4-5 mins or till paneer is smooth & free of lumps.
7. Divide the paneer into equal portions, make small smooth ball of each portion.
8. To prepare sugar syrup, heat water in a wide bottomed pan, add sugar, cardamom
powder/rose water & keep stirring till sugar dissolves completely.
powder/rose water & keep stirring till sugar dissolves completely.
9. When sugar syrup starts boiling, put paneer balls into it gently, let it boil for 7-8 mins.
10. Switch off the heat, keep rasgullas in the sugar syrup for 10-12 mins. Rasgullas will
be double in volume while cooking in the syrup.
be double in volume while cooking in the syrup.
11. Refrigerate the rasgullas, garnish with chopped pistachios & serve.
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