Rasgulla (Diwali special-3)

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KONICA MINOLTA DIGITAL CAMERA                                                                          Ready to serve Rasgullas

Makes: 14-16 of the above size

Time taken: 2 hours in all

Rasgulla the popular Bengali sweet does not need any introduction at all.  But one should remember that every thing matters in the making of perfect Rasgullas from the quantity of lemon juice to be added and the kneading of the c henna to the consistency of the sugar solution.  So one must learn perfectly well following the instructions to get a price worthy Rasgullas.  Once you get the hang up of the recipe it will be like a game for you to prepare it frequently…Here is my version of the recipe.

What you need to have:

1. Whole milk – 1 liter

2. Lemon juice – 2 teaspoons

3. Sugar –  -1 and 3/4 cup – 2 cups

4. Water – 3-4 cups

5. Saffron – a few strandsKONICA MINOLTA DIGITAL CAMERA                                                                                              Whole milkKONICA MINOLTA DIGITAL CAMERA                                                                       Other ingredients of the dish

What you do with what you have:

1. Empty milk in wide bowl and place it on medium flame to boil.KONICA MINOLTA DIGITAL CAMERA                                                                                         Milk being boiled

2. When it is boiled switch of the flame ans slowly add lemon juice and keep stiring till it curdles.KONICA MINOLTA DIGITAL CAMERA                                                                Lemon juice being added to boiling milkKONICA MINOLTA DIGITAL CAMERA                                                                                      Milk being curdled

3. Strain it in a muslin cloth and wash the c henna under running water a couple of times to get rid of the bitter taste of lemon juice when added to milk.KONICA MINOLTA DIGITAL CAMERA                                                              C henna being washed in running water

4. Hang the muslin cloth with milk c henna for about 30 minutes to get rid of the extra water.  Squeeze out the extra water if any.(I will put up these licks later on in a couple of weeks)

5. Knead the c henna with your palm in such a way that it turns very soft and when you make round balls it should not break.KONICA MINOLTA DIGITAL CAMERA                                                           C henna being shaped into round balls

6. In the mean time add water to required quantity of sugar in a cooker and bring it to boil adding a few saffron strands.  While being done, place the round knead c henna balls in the sugar water and placing the lid and weight cook for 10 minutes with a whistle.  The balls double in size.KONICA MINOLTA DIGITAL CAMERA                                                            C henna balls being cooked in sugar waterKONICA MINOLTA DIGITAL CAMERA                                                                     Cooked chenna balls/Rasgullas 

7. Awhile later, transfer them to a serving bowl and chill it and they swell more!!! and yummm!!!!KONICA MINOLTA DIGITAL CAMERA                                                                           Ready to serve Rasgullas

Makes : 14-16

Time taken: 2 hours in all

Good to remember:  1. Use either whole milk, pure cow milk or buffalo milk for the dish.

2. Using less sugar than mentioned will ruin the taste of the dish.

3. Kneading of c henna is very important.  If not knead will break and will be powdered while cooking in sugar water.

4. One can even use cardamom powder in place of saffron.

5. One can decorate each Rasgulla with a pista.



3 thoughts on “Rasgulla (Diwali special-3)

    shruti said:
    October 21, 2014 at 5:48 pm

    rasgulla is indeed a tricky one and to see them perfectly turned out is job well done pratibakka!a great diwali item.

      prathibalrao responded:
      October 21, 2014 at 7:03 pm

      Hi Shruti
      I have given multiple trials to get perfect Rasgullas. Though it seems to be easy yet …..

    Restaurant in Thane said:
    October 24, 2014 at 12:31 pm

    Its very nice recipe. We will try at home. Also visit http://www.spicesandsauces.in/thane/restaurant.aspx

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