Rasgulla, also known as Rosogolla in Bengali, is a quintessential Indian sweet that holds a special place in every festive celebration and sweet lover’s heart. This iconic dessert is a hallmark of Bengali cuisine, yet its fame has transcended regional boundaries to become a symbol of India’s rich culinary heritage.
Rasgulla is made from freshly curdled milk (chhena) and semolina or flour, cooked in a simple sugar syrup. Its delicate flavor, combined with its melt-in-the-mouth texture, makes it an irresistible dessert. What sets Rasgulla apart is its simplicity; it uses minimal ingredients yet delivers maximum delight.
Whether served during festivals, family gatherings, or simply to satisfy a sweet craving, Rasgulla is a dessert that brings joy with every bite. Its versatility also allows for creative variations that cater to diverse palates.
Ingredients:
- Full cream milk - 1 Litre
- Lemon juice - 3 tbsp.
- Sugar - 3 ½ cups
- Ice cubes - 12
- Cardamom powder - a pinch
- Nuts - for garnishing (Optional)
Method:
- Heat the milk in a vessel.
- When it starts boiling, keep in slow flame and add the lemon juice and mix properly.
- Heat till the water separates and switch off the flame.
- Now add the ice cubes and mix well. Ice cubes are added to stop the curdling immediately. It prevents the paneer to become hard and makes it soft.
- Now take a metal strainer and line with cheese cloth and pour the curdled milk and strain.
- Wash it well in the running water under the tap to remove the lemon flavor.
- Then squeeze the excess water gently and hang it for 30 minutes without disturbing it.
- After 30 minutes, take out the soft paneer in a bowl which will be crumbly.
- Now knead this for 8-10 minutes gently to make it like a soft and smooth dough.
- Now make smooth equal sized small balls and keep aside.
- Heat water in a wide bottomed vessel and add sugar.
- When the sugar syrup starts to bubble, add the balls carefully one by one.
- The balls will go to the corner, move them to the middle.
- Keep in medium flame and close with a lid and cook for about 8 to 10 minutes.
- Now it will be doubled in sized. Switch off the stove and keep for 10 minutes closed.
- If you want you can now garnish with chopped nuts and cardamom powder.
- After the sugar gets dissolved fully, simmer for 5 minutes.
- You can chill the rasagullas and serve.
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