Friday, June 6, 2014

Rasgulla

Cottage cheese round dumplings are boiled and dipped in watery sugar syrup. This is a Bangoli sweet served in almost all Indian festivals. Please make sure that you are using full cream milk and not tetra packed ones or the low fat milk or the 
slim /skimmed milk.

Ingredients:
1) 1 Liter full cream milk to make medium size (ping pong ball ) 10- 15 Rasgulla's.
2) Lemon juice squeezed from 2 limes.
3) Sugar - 3 cups
4) Water 1/2 liter.

Method:

1) In a large pan start with boiling milk and once it starts to boil add lemon juice to separate milk and water. As shown in the pic.

2) On another flame, in a pressure cooker add 1/2 liter water and 1.5 cups sugar to make sugar syrup. Don't make it very thick. It has to be watery. Let it boil hard.
3) Meanwhile, once the milk separates, drain it in a strainer and remove the excess water by putting it in a cotton muslin cloth. As shown in the pic. Let it remain moist and don't be too hard to remove all the water. 


5) Put the this solid milk in the mixer and blend for 3-4 mins to remove lumps.

6) Make balls and put them in the boiling sugar syrup. This will increase their size immediately and put the lid to pressure cook for 5 mins.

7) Put the times for 5 mins. This is very important. After this once the cooker is cool then open the lid and remove the rasgulla and put them in the serving bowl.
8) Let the cooker cool on its own.
9) Now in the same cooker which has your sugar syrup add remaining 1.5 cups sugar and bring to boil. 
10) Pour it over the rasgulla and let it be at the room temp. Once cool refrigerate them.
11) Serve chill.



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