Rasgulla- Cuisinecuisine
by sumagandlur
27 Dec 2003
This recipe has been viewed 3218 times
A traditional syrupy chenna or freshly prepared cheese based dessert of Bengal, rasgulla is a popular Indian sweet or mithai recipe. Find many easy and tasty dessert recipes, mithai recipes at tarladalal.com.
Rasgulla- Cuisinecuisine recipe - How to make Rasgulla- Cuisinecuisine
Preparation Time: No Idea Cooking Time: No Idea Total Time:
1 quart milk
1/2 tsp salt
8 oz. curds (dahi)
1 tsp plain flour (maida)
1/4 tsp baking soda
For the Syrup
1 quart water
1 lb. sugar
1 tsp rose water
Method
For rasgollas:
For syrup:
For rasgollas:
- For rasgollas:
- Bring the milk to boil and add salt. remove from heat and stir in yogurt. stir gently until all the milk curdles.
- Strain the curdled milk in a thin muslin cloth. squeeze gently until all the liquid is gone. you now have "paneer".
- Put the " paneer" in a large bowl and knead with the palms of your hand until it becomes smooth and soft. add the flour and baking soda and knead a few more minutes.
- Roll and shape into small balls, the size of a ping-pong ball.
For syrup:
- For syrup:
- Dissolve the sugar in the water over gentle heat. set aside half the syrup.
- Bring the other half to boil and gently slip in the balls of paneer. simmer for 10 minutes and then raise the heat, adding a little water to thin the syrup if necessary. the rasgullas are done when the float to the surface.
- Drain and put them in the syrup that was set aside. add 1 tsp of rose water for flavoring. serve cold.
Outbrain