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Rasgulla/Rosogulla


After mega marathon we are back to our regular blogging marathon and for this edition I chose to share Indian or US states sweets.
As Diwali is around the corner,wanted to share some Indian sweet recipes.As I am an ardent fan of Bengali sweets sharing the ever popular rasgullas.
This recipe again I noted down from a friend of mine and it comes out so spongy and soft.Here I used pressure cooker to make the work easy.Off to the recipe..............






                                               
                                         
                                                                              
                                                           Rasgulla/Rosogulla

                                                                  
   Basic Information

   Preparation time 20 minutes
   Resting time - 2 hours 
   Cooking time 15 minutes
   Makes 12-13 mini rasgullas


  Ingredients


Ingredient
Quantity
Milk/Paal(whole milk preferably)
1 litre/4 cups
Lemon juice or vinegar
1-1.5 tbs
Sugar/sakkarai
1 cup
Water
2.5 cups
Sugar Candy/kalkandu
1-2 tbs
Cardamom powder/ellakai podi
a generous pinch
Saffaron/kungumapoo
few strands(optional)
Pistachios(roughly chopped)
few for garnishing
 
  
  
 Method 
  • Take the milk in a pan and keep it on a stove top and let it boil.After boiling add the lemon juice and gently mix it well.The milk gradually curdle.
  • Mix it well and once the milk is completely curdled,pass it through a muslin cloth or a strainer.Wash the milk solids in cold water and tie the cloth tightly and hang it or keep heavy weight on top of the cloth for 2-3 hours.This way all the moisture in the milks solids will drain.
  • After 2-3 hours remove the milk solid aka chenna and gently knead it with the palms for 4-5 minutes or till it becomes smooth.
  • Now divide the chenna to 12 -13 equal ball and keep 2-3 sugar candy inside.Roll it to a smooth ball and keep it aside.Mean while in a pressure cooker or pan heat 2.5- 3 cups of water and to this add the sugar.Let it boil.Add in the cardamom powder.
  • Now gently drop the prepared balls to the sugar syrup and close the pressure cooker/pan with lid.Cook it for a whistle in a medium flame.Put off the flame and let it be till the pressure subsides.Remove the lid and transfer the rasgullas to a serving bowl.
  • Serve it.





  • Keeping the sugar candy in the chenna balls make the rasgullas soft,as the candy melts while cooking.
  • There should not be any moisture in the chenna also the kneading gives a spongy rasgullas.
  • Instead of kneading the chenna with hands,it can be pulsed in a blender.

Enjoy........................







Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66

Sumber http://www.naliniscooking.com
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