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Rasagulla

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Ingredients

For the paneer dumplings
2 l full cream milk
1 tsp rose water
1/4 cup lemon juice or white vinegar
For the sugar syrup
2 cups granulated sugar
4 cups water
1 tsp green cardamoms--deseeded and pods crushed

Rasagulla

Features:
  • Sweet
  • Veg
Cuisine:
    • Medium

    Ingredients

    • For the paneer dumplings

    • For the sugar syrup

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    Rasagulla is one of those sweets that give even our diet-conscious health freaks a tough time! While many sweets require an elaborate list of ingredients, rasagulla uses just about 4 ingredients present in an average kitchen at any point of time! Rasagulla is devoid of oil, but contains oodles of sugar. That said, everyone is entitled to a rasagulla or three once in a while! This drool-worthy sweet requires a bit of technique and if you get it right the first, consider yourself a wonder chef!

     

    Health Benefit:

    Rasgulla predominantly comprises sugar, protein, and carbohydrates. This combination of nutrients makes the sweet perfect for a quick energy fix on a long day under the sun. Due to high sugar content, a bite of rasagulla releases glucose almost instantly into the blood stream, thus cranking you up with instant energy.

    A 100g serving of the Rasgulla contains about 186 calories, 38g of carbohydrates, 1.85g of fats, and 4g of protein.

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    How to Make Rasagulla

    To make paneer:

    1. In a heavy-bottomed pan, bring milk to boil and add vinegar.
    2. Remove the pan from heat when the whey turns pale green.
    3. Strain milk solids in a muslin cloth, squeeze excess water, tie the muslin cloth and hang it for 30 minutes.
    4. Knead hung milk solid (or paneer) for about 15 mins or until it form a smooth dough.
    5. Divide the dough into 18 portions, roll each portion into a ball, and cover the balls with a muslin cloth.
    6. Heat a thich-bottomed pan, add water, and bring to boil.
    7. Add sugar and let dissolve.
    8. Strain sugar syrup with a fine cheese cloth and let cool.
    9. Heat a vessel over high flame, add water, rose water, and bring to boil.
    10. Boil water in a pan with some rose water.
    11. Add paneer balls, cover with a lid and let cook for about 20 minutes.
    12. In a jar of water mix water and a generous amount of ice.
    13. When the paneer balls double their size, remove from heat, place into a colander and immediately run ice water over the balls.
    14. Squeeze out excess water from each ball and transfer to sugar syrup.
    15. Refrigerate for 2 hours prior to serving.

     

    Trivia :

    • Authentic rasgulla recipes use buffalo milk instead of cow milk.
    • The solidified milk protein (casein) is also called Chenna
    • Arrowroot or semolina is also kneaded along with the casein to produce enhanced taste and make the rasgullar less chewy.
    • Commercial rasgullas are packed in vacuum. This idea was introduced by K.C. Das, the pioneer of commercial manufacturing of rasgullas.

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