Famous Indian Dessert – Rasgulla

Hello Everyone,

Have you realized that summer has started kicking in and so is the delightful breeze. With an immense positive hope, we are all tied together to get over this hard time very soon.

As I did promise to present you with the dessert every weekend, even this weekend I did try one of the most famous Indian dessert – Rasgullas or the indian milk cheese balls ..hahah.. Most of my Indian friends would have already understood what I am trying to explain here and I am sure some of you might already know the process of how to make it. But, today I would like to share my experience and of course the lessons learnt in this exercise.

Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent. It is made from ball-shaped dumplings of chhena ( curdled milk) , cooked in light syrup made of sugar. This is done until the syrup permeates the dumpling balls. You can make it either with a high fat milk or skimmed milk and can also alter the quantity of sugar in the syrup as per your needs.

Being made from milk, rasgullas are naturally rich in calcium.

Here comes the most easiest recipe of the same. Lets dig in !!

Preparation Time : 35 minutes, Cooking Time : 45 minutes, Calories : 106 calories

Ingredients :

  1. Skim Milk ( 2 percent fat) – 1.2 lts.
  2. Lemon – 2 to 3 tablespoons
  3. Sugar – 200 – 300 gms
  4. Cardamom Powder – 1 teaspoon
  5. Muslin cloth or thin cotton cloth.

Directions:

Preparing the Chhena

  1. In a boiling pan, boil 1.2 lts of milk for about 20-25 minutes, until it comes to complete boil. You can also use heavy fat milk which makes much thicker chhena.
  2. In here, add 3 tablespoons of lemon juice + 3 tablespoons of warm water to the milk.
  3. At this point, put the flame to very low, and keep stirring the milk. In about 5 minutes, you will notice that the milk has curdled completely.
  4. When you see the whey, pour the curdled milk in to pan lined with a thin cotton napkin or muslin. You can also use cheese cloth.
  5. Once you are done adding all the curdled milk, then bring together the edges of the cotton napkin or muslin and gently squeeze out the remaining whey from it.
  6. Rinse the collected bundle of chhena in water. This will get rid of the after taste and smell of the lime juice.
  7. Keep a weight on the chhena bundle for 6 to 7 minutes.
  8. Make sure that water is completely drained, as the moisture in the chhena will result in cracks in the rasgullas.

Kneading the chhena Dough:

  1. In a plate, take 1 tablespoon all purpose flour and add in the soaked chhena.
  2. Kneading is very important step. Knead till you get a smooth non-sticky dough like consistency. Rub the chhena with fingers and heels of the palm till the chhena comes together as a smooth dough ball, neither too hard nor too soft.
  3. Now, start making small balls out of this dough. I could make 20 balls from 1.2 lts of milk.

Cooking the Ragullas:

  1. In a big pot, with a wide mouthed, add in the sugar and water. Keep the ratio 1:3 which makes it medium sweet. I used the same method ( 1 cup sugar and 3 cups of water).
  2. Add in the cardamom powder to this mixture and bring it boil. Make sure that the water is completely boiling before throwing in the balls.
  3. Rasgullas need plenty space in the syrup to expand completely and to retain its round shape.
  4. Throw, in the Chhena balls in the sugar syrup and close the lid completely for about 15-17 minutes. This is the most important step.

Please do not open the lid of the pan while cooking it. As soon as the rasgullas comes in contact with the air, it starts shrinking and gets flat.

5. You will notice after 15-17 minutes that the rasgulla have doubled up their size and gets cooked completely.

6. Turn off the heat and allow the Rasgulla to get soaked in the sugar syrup for about 1 hour.

Rasgullas are now ready to be eaten.

Out of curiosity, I couldnt resist opening the lid of the pan as I was cooking it for the very first time and that resulted in a little flat and shrinked Rasgullas, lessons learnt..haha πŸ˜€

I am going to try to make this again and would make sure that I dont repeat the same mistakes. But trust me my friends, the rasgullas turned out really soft and velvety and it was bursting with lots of flavour. You can also sprinkle tinge of saffron to the rasgullas to enhance the taste.

Please do try this easy yet super flavorful dessert at home and let me know how it turns out. Also, if you like the content of my blog, please do like and follow me on wordpress.

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