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Sweta shares easy to make Rasgulla (pronounced, Rosogulla) to sweeten our tastes and experience during lockdown time. An exclusive for Different Truths.
Keeping at home during this lockdown period is a bit scary and uncertain time but the act of preparing a simple meal and serving to our dear ones can bring a great amount of comfort for them. Outside, all shops are closed and the craving for sweets increased in me all of a sudden. So one fine evening, I decided to make something sweet. I thought why not try making Rasgulla as it does not need any extra ingredients and can easily be made with whatever is available in our kitchen.
Virtually though, I trying to share sweetness amongst all to ease the constant stress due to the difficult situations we all are facing.
Today, I am sharing my Rasgulla recipe with you. Virtually though, I trying to share sweetness amongst all to ease the constant stress due to the difficult situations we all are facing.
Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. Rasgulla is a juicy milk-based dessert loved by people all over India as these tiny juicy balls are addictive.
Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. Rasgulla is a juicy milk-based dessert loved by people all over India
Preparation Time: 30 Minutes
Cooking Time: 35 Minutes
Servings: 09 Rasgulla
Ingredients
For Chenna / Paneer:
- 1-litre milk, (full cream milk)
- 4 tbsp lemon juice
- 1 cup of water
- Muslin Cloth or Handkerchief
For Sugar Syrup:
- 2 cups of sugar
- 8 cups of water
- 2 pods of Elaichi ( green cardamom)
Method
Chenna / Paneer Recipe:
Firstly, we need to heat 1-litre milk in a thick bottom pan and stir occasionally to get a boil.
Now we need to add lemon juice and stir well till the milk curdles completely.
Once the milk is curdled, turn off the flame and immediately drain the curdled milk into the handkerchief or muslin cloth.
Then we have to pour a cup of water and clean the chenna/paneer as it has lemon juice in it.
Furthermore, we have to bring it together and squeeze off excess water. Then hang it for 30 minutes till all the water drains off completely.
After 30 minutes, we will take out the chenna/paneer in a plate and start to knead the paneer. We have to knead it till it turns out smooth without any grains of milk. We do not need to over knead the chenna so that it turns greasy or soggy. When the mixture turns uniformly smooth and no more grainy, we stop to knead it.
Now, we will take small portions of this chenna and make small balls of it and keep aside.
Sugar Syrup Recipe:
Firstly, in a deep vessel, we need to take 2 cups of sugar and add 8 glasses of water to it and stir well. We will add 2 pods of elaichi as well.
Then we will boil the syrup for 10 minutes on medium flame and 05 minutes on high flame by covering the vessel with a lid.
After that, once the water boils, we will drop the prepared chenna/paneer balls into the boiling sugar syrup.
Then we will boil for 10 minutes without cover and next 15 minutes with cover. The chenna/paneer balls would have doubled in size.
Furthermore, we will take out the rasgullas in a bowl along with some syrup and keep aside till it cools completely and then refrigerate.
Finally, we will serve rasgulla chilled or at room temperature garnished with few saffron strands or elaichi.
Photo by the author
