Tuesday, February 27, 2018

Homemade Rasgullas- By my dear friend...

Rasgullas are one of the most popular Indian sweet, which we get in almost all the bakeries. My friend gave the rasgullas which she made from scratch. They were so soft, spongy and delicious which I wanted to share with all of you. I took the recipe from her and here it is today in my blog. She is an amazing cook and loves to try new dishes. These rasgullas were so heavenly that we finished off one after the other. But before finishing off, I managed to take pictures for my blog.

In this, the milk is curdled and then drained for some time. Knead the cheese well and drop into the sugar syrup and let it cook till done. Proper kneading is important, or else the rasgullas will break while cooking in the sugar syrup. The flavors are enhanced by the addition of rose essence.

As Holi festival is nearing, this is a perfect dessert to share with friends. With just minimal ingredients we can make an appetizing dessert. Try this a dessert and let me know.

  1. Whole Milk- 6 Cups
  2. Lemon Juice- 2 tbsp
  3. Sugar- 2 cups
  4. Water- 4 cups
  5. Rose Essence- 1 tbsp

  1. Boil the milk on a medium flame, stir the milk in intervals. Reduce the flame to low and add the lemon juice. Mix and the milk start curdling.
  2. As soon as the milk curdles, switch off the flame.you will notice the whey and the curdled milk separated.
  3. Pour this cheese in a cheese/ muslin cloth strainer. Wash this cheese under running water to remove the acidic flavor from the lemon.
  4. Gather the muslin cloth from the sides and squeeze it using hands so that excess water is drained. Place a heavy weight on top of the muslin cloth for about 30- 40 minutes so that all the moisture will be drained off.

For sugar syrup:

  1. Add sugar and water to a wide pot, bring it to a boil.
  2. Knead the cheese well using hands till it forms a smooth dough. Take small portions of this and roll into tiny balls. Make sure that they are tiny, not big and also that there shouldn't be any cracks in the balls.
  3. When the sugar dissolves, add the tiny cheese balls one after the other gently into the syrup.
  4. Add the rose essence and close with a lid. Let the cheese balls boil in the sugar syrup for about 10 minutes on a low to medium flame. In between stir them to ensure that they are cooking evenly. By this time they will double in size and sink when done.
  5. Allow the rasgullas to rest for some time. When they are cool serve them and enjoy.

1 comment:

  1. can I have some? I am more of a gulab jamun fan than rasgolla and until i tasted it at a restaurent recently.


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