October 19, 2013

Rasgulla | Diwali Sweet Recipe | Indian Sweet Recipe


As Diwali the Indian Festival of lights is around the corner I planned to share some sweet recipes. Rasgulla is a Bengali sweet that is loved by everyone who have tasted it. It is not like the other Indian sweets which are loaded with ghee. They are soft, spongy balls made out of Indian Cottage Cheese and soaked in sugar syrup. I'm not a big fan of sweets but really enjoy making them. This one in particular I enjoyed making it and was more excited to click pictures. Rasgulla is a famous sweet from India. When I saw rasgulla tins stocked in costco I was super excited and thought of making it at home.

Though making rasgulla sounds like a lengthy and difficult process, it is very straight forward. If you follow the recipe you are sure to get good results. Normally they use lemon juice to curdle the milk to make the chenna. I researched a lot and decided to use curd. As lemon leaves a slight trace of smell it is better to use curd. Also there is another step which involves using ice cubes to stop curdling of the milk. This is an important step to get softer rasgullas. You can also use a pressure cooker to cook the rasgulla. But I liked the method used here and wanted to try it. It came out perfect. Why wait try this super yummy sweet at home and impress everyone at home.



Preparation Time for Chenna/Paneer - 15 minutes

Sitting Time for Chenna/Paneer - 30 minutes

Cooking Time - 15 minutes

Chilling Time - 2 - 3 hours

Yields - 20 medium sized rasgullas

Ingredients

Milk - 1 litre (approximately 4 cups)
Curd - 1/2 cup
Ice cubes - 8 - 10 no
Sugar - 1 1/4 cup
Water - 3 1/2 cup
Cardamom powder - 1 generous pinch
Saffron - 3 - 4 strands or Pistachios for garnish (optional)

Preparation of Chenna/Paneer
  • In a heavy bottomed vessel heat the milk.
  • When the milk starts to boil add the curd.
  • The milk will start to curdle. Stir continuously until all of the milk fat separates and the whey is clear. It takes about 6 - 8 minutes for the whey to become clear.
  • Switch off the flame and add the ice cubes. This is done to stop the curdling of the milk to retain the softness of the paneer. Wait until the ice cubes completely melts.
  • Using a cheese cloth/muslin cloth strain the paneer. bring the four corners of the cloth together and wash the paneer under running cold water. Squeeze out the excess water from the paneer.
  • Hang the cloth with the paneer for about 30 minutes. This drains remaining water.
Method for making the paneer balls
  • After 30 minutes remove the paneer from the cloth. Paneer would be crumbly in texture.
  • Knead the paneer using your palm for about 10 - 12 minutes until it turns to a smooth dough.
  • Start making small/medium size balls from the paneer. I made 20 small balls.
Vessel method for cooking Rasgullas
  • While you are making the balls, heat the water in a heavy bottomed, wide mouthed vessel.
  • When the water starts boiling add the sugar and cardamom powder and stir until the sugar dissolves.
  • When the water is boiling slowly add the paneer balls one by one.
  • Simmer down for about 4 minutes. Simmering is bringing the temperature below boiling point. Still you see bubbles but they are smaller in size.
  • Reduce the flame to medium and close the vessel with a lid and cook for 10 minutes. Open every 3 minutes to let the steam out.
  • After 10 minutes the rasgullas will be doubled in size. Switch off flame and allow it to cool down.
  • Once they are cooled down refrigerate for about 2 - 3 hours with the rasgullas soaked in the sugar syrup.
  • Garnish with pistachios or saffrons and serve chilled.
Pressure Cooker method for cooking Rasgullas
  • While you are making the balls, heat the water in the pressure cooker.
  • When the water starts boiling add the sugar and cardamom powder and stir until the sugar dissolves.
  • When the water is boiling slowly add the paneer balls one by one.
  • Pressure cook for one whistle.
  • Then reduce the flame and simmer for 4 minutes.
  • When the pressure releases the rasgullas will be doubled in size. Allow it to cool down.
  • Once they are cooled down refrigerate for about 2 - 3 hours with the rasgullas soaked in the sugar syrup.
  • Garnish with pistachios or saffrons and serve chilled.


Notes
  • The texture of the rasgullas depends on the method of cooking so follow steps. Both methods works fine.
  • Kneading the dough smooth helps to get the smooth and soft rasgullas.
  • Using a vessel large enough to hld the rasgullas as they double in size when cooked.
  • You can also use lemon juice to curdle the milk but as per others comments curd works best as lemon leaves a very slight trace of smell.
  • The whey collected can be used to make chappati dough which makes it softer.

Reactions:

4 comments:

Awesome Shabitha..will try it out for sure

Awesome Shabitha..will surely try it out

lip smacking and mouth watering rosogolla and my hot favourite.

Elegant and juicy rasgullas, cant take my eyes from ur clicks.

/*Related Posts with Thumbnails*/