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So the winters are officially gone we have already started sweating here in Delhi. Like life here the weather too here is fast and furious πŸ˜€ Even though I don’t like summers here, I prefer them better than horrible winters.

Usually when winters subside I come out of my cocoon life and Β start my cooking experiments. Today I’m going to share my last weekend’s experiment with you guys ( Ofcourse a success else I wouldn’t share it here πŸ˜› ) I tried rasgullas for the first time and it turned out quite yummy. Read my version of Rasgulla recipe here:

Ingredients:
Milk: 1 litre full fat
Lemon juice: 2 tbsp
Sugar: 2 cups
water: 1 litre
cardamom powder: a pinch
Corn flour/maida: 1 tsp

Method:

  • Boil milk in a pan.
  • Add lemon juice once the milk starts boiling. boil for a minute turn off gas. Leave it for 5 minutes andΒ let the milk curdle.
  • Now filter the milk in a muslin cloth or a clean cotton cloth to collect the cheese.
  • Rinse the cheese( paneer ) nicely in cold water to remove lemon essence completely.
  • Now tie the cheese in the same cloth tightly and place a weight over it or hang it to remove all the traces of water. leave it for an hour.
  • After an hour open the cheese and kneed it carefully to make a soft dough. Prepare small balls out of the dough prepared. Don’t make the cheese balls them too big.
  • Meanwhile prepare sugar syrup in a large and thick bottom pan with the above mentioned sugar and water. Add cardamom powder into the sugar syrup.
  • Add the cheese balls to the boiling syrup. Cover and cook them for another 10-15 minutes in medium flame. Check in between to makesure the rasgullas are not overcooked.
  • Once the rasgullas are perfectly cooked turn off gas.

TKS tips:

  1. You can adjust the amount of sugar as per your taste.
  2. Kneed the cheese carefully to form a soft dough.
  3. Make sure you are not over/under cooking the dough.
  4. You can add a teaspoon of corn flour/maida to the cheese to make the dough bind easily.
  5. Don’t add too many cheese balls into the sugar syrup as the size doubles when cooked.

You can consume Rasgullas hot or cold. I love them chilled during summers πŸ˜€

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