18 Indian Sweet Rasgulla Recipe Cook Up Something Special!
Published on: Mar 28, 2024
Rasgulla, also known as rasogolla, is a mouth-watering Indian sweet that is popular all over the world. This soft and spongy dessert is made from chenna (freshly curdled milk) and soaked in a light syrup, giving it a delicate and sweet taste. Originating from the eastern Indian state of West Bengal, rasgulla has become a beloved dessert in various parts of the country and is often served at special occasions and festivals. If you have a sweet tooth and want to try your hand at making this delectable treat, read on for a step-by-step guide on how to make authentic Indian rasgulla at home.
Looking for a flavorful and nutritious side dish to pair with your beer can chicken? Look no further than these Indian spiced lentils. With a rich blend of spices like cumin, coriander, and garam masala, these lentils are the perfect accompaniment to your meal. Plus, lentils are packed with protein and fiber, making them a healthy and filling option. So next time you fire up the grill for some beer can chicken, don't forget to make a batch of these delicious Indian spiced lentils.
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Ingredients You Will Need
1. Chenna
Chenna is the key ingredient in making rasgulla. It is made by curdling milk with an acidic ingredient like lemon juice or vinegar. The chenna needs to be soft and spongy to achieve the perfect texture for rasgulla.
2. Sugar
The syrup that the rasgulla is soaked in is made from sugar and water. It is important to use good quality sugar to get the right sweetness and consistency for the syrup.
3. Rose Water and Cardamom
To add a subtle floral and aromatic flavor to the rasgulla, rose water and cardamom are added to the syrup. These ingredients give the rasgulla a unique taste and make it stand out from other Indian sweets.
4. Pistachios
Pistachios are often used to garnish the rasgulla, giving it a beautiful green color and a nutty crunch. You can also use other nuts like almonds or cashews for garnishing.
Step-by-Step Instructions
1. Making the Chenna
Start by boiling 1 liter of full-fat milk in a heavy-bottomed pan. Once it comes to a boil, lower the heat and add 2 tablespoons of lemon juice or white vinegar. Stir gently until the milk curdles and the whey (the liquid) separates from the chenna. Turn off the heat and let it sit for 5 minutes. Strain the chenna through a muslin cloth and wash it with cold water to remove any traces of lemon juice or vinegar.
2. Kneading the Chenna
Take the chenna on a flat surface and knead it with your hands for 5-7 minutes until it becomes smooth and soft. This step is crucial to get the right texture for the rasgulla.
3. Shaping the Rasgulla
Divide the chenna into small equal-sized balls and roll them between your palms to make smooth, crack-free balls. Make sure there are no cracks as this will cause the rasgulla to break while cooking.
4. Cooking the Rasgulla
In a wide pan, mix 1 cup of sugar and 4 cups of water and bring it to a boil. Once the syrup starts boiling, gently add the chenna balls to the pan. Cover and let it cook for 15 minutes on medium heat. The rasgulla will double in size, so make sure there is enough space in the pan. After 15 minutes, turn off the heat and let it cool down for 15 minutes.
5. Soaking the Rasgulla
Once the rasgulla has cooled down, transfer it to a serving dish and add 1 teaspoon of rose water and 1/4 teaspoon of cardamom powder to the syrup. Pour the syrup over the rasgulla and let it soak for at least 2 hours before serving.
6. Garnishing and Serving
Before serving, garnish the rasgulla with chopped pistachios or any other nuts of your choice. Serve chilled and enjoy the delicious and authentic Indian rasgulla.
Now that you know how to make this delightful Indian sweet at home, surprise your friends and family with your rasgulla-making skills. With its soft and spongy texture and delicate sweetness, rasgulla is sure to become a favorite among all ages. So, don't wait any longer and give this recipe a try.
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