Saturday, 13 April 2013

Rasgulla

Rasgulla is Indian cottage cheese/paneer balls dipped in sugar syrup.
It is a very soft and spongy sweet. Tastes great when chilled and had.
It is best when prepared from home made paneer/Indian cottage cheese.
Here I tell you my way of preparing Rasgulla.

Ingredients:
Home made Paneer/Indian cottage cheese- 1 cup
Sugar-2 cups(Based on your preference increase or decrease the amount)
Water-7 cups
Cardamom pods-3

Recipe:
Recipe uses home made paneer/Indian cottage cheese.Here is Homemade Paneer recipe.
Knead the home made paneer well for around 15-20 minutes.

Make a dough out of it after kneading continuously. Idea behind soft rasgulla is this kneading process. So don't try to escape from that.

Now make small lime size balls out of it by greasing your palms with clarified butter/ghee

See the ball above.Close view to show how the ball should be. It should be completely crackfree.
Now in a pressure cooker add half cup sugar and add 4 cups of water.
Let it come to boil.Once boiled add these balls prepared above to it and close the lid of the cooker.

Let it cook till one whistle.

Check the size difference after they get cooked for 1 whistle.(Sorry for the blurred pic above, it was due to the steam coming out from the cooker)In another deep bottom pan add 3 cups water and 1 1/2 cups sugar and let it boil and now add crushed pods of cardamom to it and simmer.
Once the cooker is cooled take the balls off the cooker and add them to the sugar syrup you prepared in deep bottom pan.Turn off the stove and let the rasgullas soak in syrup for 3-4 hours.

Chill them and enjoy this wonderful, delicious spongy dessert.



Enjoy the dish! n don't forget Eat and Eat little MORE.. :)
 
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