Rasgulla/Rosogulla


After mega marathon we are back to our regular blogging marathon and for this edition I chose to share Indian or US states sweets.
As Diwali is around the corner,wanted to share some Indian sweet recipes.As I am an ardent fan of Bengali sweets sharing the ever popular rasgullas.
This recipe again I noted down from a friend of mine and it comes out so spongy and soft.Here I used pressure cooker to make the work easy.Off to the recipe..............






                                               
                                         
                                                                              
                                                           Rasgulla/Rosogulla


                                                                  
   Basic Information

   Preparation time ~ 20 minutes
   Resting time - 2 hours 
   Cooking time ~ 15 minutes
   Makes ~ 12-13 mini rasgullas


  Ingredients


Ingredient
Quantity
Milk/Paal(whole milk preferably)
1 litre/4 cups
Lemon juice or vinegar
1-1.5 tbs
Sugar/sakkarai
1 cup
Water
2.5 cups
Sugar Candy/kalkandu
1-2 tbs
Cardamom powder/ellakai podi
a generous pinch
Saffaron/kungumapoo
few strands(optional)
Pistachios(roughly chopped)
few for garnishing
 
  
  
 Method 
  • Take the milk in a pan and keep it on a stove top and let it boil.After boiling add the lemon juice and gently mix it well.The milk gradually curdle.
  • Mix it well and once the milk is completely curdled,pass it through a muslin cloth or a strainer.Wash the milk solids in cold water and tie the cloth tightly and hang it or keep heavy weight on top of the cloth for 2-3 hours.This way all the moisture in the milks solids will drain.
  • After 2-3 hours remove the milk solid aka chenna and gently knead it with the palms for 4-5 minutes or till it becomes smooth.
  • Now divide the chenna to 12 -13 equal ball and keep 2-3 sugar candy inside.Roll it to a smooth ball and keep it aside.Mean while in a pressure cooker or pan heat 2.5- 3 cups of water and to this add the sugar.Let it boil.Add in the cardamom powder.
  • Now gently drop the prepared balls to the sugar syrup and close the pressure cooker/pan with lid.Cook it for a whistle in a medium flame.Put off the flame and let it be till the pressure subsides.Remove the lid and transfer the rasgullas to a serving bowl.
  • Serve it.





  • Keeping the sugar candy in the chenna balls make the rasgullas soft,as the candy melts while cooking.
  • There should not be any moisture in the chenna also the kneading gives a spongy rasgullas.
  • Instead of kneading the chenna with hands,it can be pulsed in a blender.

Enjoy........................









Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66


10 comments:

Rasgullas are my favourite and i can finish that bowl in just two minutes . . I simply love these but have never dared to try . Beautifully made , and Nalini plz dont increase my bookmarks , i will surely go crazy . Lol.

your step by step photos are so helpful are so helpful for me when I decide to eventually try this recipe!

So soft and spongy looking rasgullas. I love chilled rasgullas and can finish as many as I can in one go.Beautiful pictures

Is that ok to use paneer to make rasgulla instead of making chenna?

The usage of sugar candy is a brilliant idea! Love these.

Soft and juicy rasgullas are inviting me, who can resist to those beauties.

Hi nalini, I made these a few days ago and it came out fine but the only thing was I couldn't get the spongy texture and it tends to go flat after dropping in the syrup. Also how do I get the stiff consistency of the chenna like you have shown in the picture, when I knead the chenna it became sticky more like ricotta. I've got it wrong somewhere, please help :) apart from my little misses the taste was fantastic :) hope I will get it right in my text try!

Hi Anu

To get a spongy rasagolla,you knead the Chenna well.Sometimes if the water+ sugar mixture is less then it results in uncooked and hard rasagullas.
Regarding the shape,if the Chenna has more moisture then it goes flat after cooking.There should not be any moisture.
Also after washing the Chenna,tightly wrap it in a cloth and put some weight on top of the cloth to drain the water.You can leave the Chenna to drain more than for 3- 4 hours.
Hope this would help.

Hi Anu

To get a spongy rasagolla,you knead the Chenna well.Sometimes if the water+ sugar mixture is less then it results in uncooked and hard rasagullas.
Regarding the shape,if the Chenna has more moisture then it goes flat after cooking.There should not be any moisture.
Also after washing the Chenna,tightly wrap it in a cloth and put some weight on top of the cloth to drain the water.You can leave the Chenna to drain more than for 3- 4 hours.
Hope this would help.

Love these soft, airy and delicious Rasgullas. Your clicks are just amazing.

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