Saturday, June 1, 2013

Rasgulla / Rosogolla

Rasgulla or Rosogolla


I myself am not too fond of sweets, but a good dessert never fails to draw my attention. The recipe which I am going to share is a very popular sweet of Bengal. I think every Bengali across the globe has sometimes or other tasted this sweet delicacy . So when I found this recipe of homemade rosogolla (or rasgulla in hindi ), I was more than happy. Now, its the time to share it with you.


Ingredients:

  1. 1 lit milk (best to use whole cream milk)
  2. 3 tbsps lemon juice
  3. 3and 1/2 cups water
  4. 1 cup sugar
  5. pinch of cardamom powder

Method:

  1. Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 min.
  2. Strain the whey and add the "chenna"(curd) to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 30 min.
  3. Remove the chenna onto a wide plate. Now knead it gently for 10 min till there is no trace of moisture and is absolutely soft . [This is a very crucial step, so do not feel lazy ! ].
  4. While you are kneading the chenna, prepare the sugar syrup. Place a pressure cooker on the gas oven and add water and sugar and allow the sugar to dissolve. Bring it to a slight boil. Add a pinch of cardamom pwd.
  5. While the sugar syrup is cooking, make small smooth balls of the kneaded chenna. Ensure there are no cracks on the balls. Slowly add the chenna balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and continue to cook for another 4 min.
  6. Turn off heat. Once the pressure is off, remove the lid. The balls will double in size and become light and springy on touch. If you feel that the balls are not cooked yet, place lid and cook for another 5 min without the whistle at medium heat.
  7. Remove onto a serving dish, bring to room temp. You may serve it hot or refrigerate and serve chilled along with sugar syrup.




Try out this easy recipe and share your experience.. Happy Cooking !

13 comments:

  1. Finally made it, though I did get lazy where I shouldn't have (in spite of the warning). Will try it again :/

    ReplyDelete
  2. Replies
    1. Arre koi khaoacchi na...ami korchhi koi? Debas korechhe to!

      Delete
  3. This comment has been removed by the author.

    ReplyDelete
  4. dis luks yumm..gonna forward dis to mom :D at last i found a bengali who doesnt lyk sweets..i dont eat sweets n fish; ppl r lyk omg u r bengali na xP

    ReplyDelete
    Replies
    1. Same here...I don't like sweets (except a few) and fish (except sea fish and bhetki)!! yayy :e :party

      Delete
    2. ami khali hilsa mach tah khai :P

      Delete
    3. Sheo to officially sea fish :P shudhu dim parte nodi te ashe :h

      Delete

Would you try it? :)

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