Thursday, 5 March 2015

Rasgulla

Rasgulla - makes me nostalgic about the good old Hyderabad days. I think I have mentioned before too that Hyderabad is the place from where my food journey actually started. Lots and lots of yummm food! Back then I had lot many colleagues who came from kolkata. They used to bring pots full of those white, spongy, yummy rasgullas when they came back from vacation. Good old days!

Recently I visited KC Das in Chennai, the name synonymous with Bengali Sweets, and bought some sweets including rasgullas. In the blink of an eye rasgullas were gone!!

That's when I thought maybe I should try making it at home. First time I made around 20 of them. I made at night and by next day it was over! Next day I made again and again it was over in a jiffy :).

My dear friends have been asking for the recipe and look at me, lazy me! Ok so this one is for you Appu (Aparna). Here we go!



Ingredients

1l full cream milk
1/2 cup curd or 2 tbsp lemon juice
2 cups sugar
3 cups water
1 tsp cardamom powder

Method
  • Place a sieve lined with muslin cloth over a vessel and keep it aside.
  • Boil the milk stirring occasionally to avoid burns. 
  • Add the curd little by little to the milk stirring it well. 
  • The milk will curdle, add the curd fully and continue stirring until the greenish whey separates completely.
  • Strain it using the sieve we have set aside.
  • Wash the chenna well in a big bowl of water or the running water from the tap.
  • Squeeze gently to take out the extra water and hang it to drain for around 30 mins. 
  • After 30 mins the chenna will look like this, slightly crumbled.

  • Knead the chenna to get a soft dough for about 5-6 mins.

  • Once you get a smooth dough, make small smooth balls out of it.
  • In another big vessel, mix the sugar, cardamom powder and water and bring to boil. Make sure the sugar is dissolved completely.
  • When the syrup is boiling, drop the balls and cook covered in high heat for around 4-5 mins. 

  • Reduce the flame to medium and cook covered for another 15 mins and switch off the flame.
  • You can see that the rasgullas have doubled in size.

Yummy rasgollas are ready. Best served chilled overnight :) but we didn't have the patience so started eating right away!


Notes
  • I have used curd for curdling, you can use lemon juice as well.
  • Washing the chenna is to remove the sourness of the lemon juice.
  • Adding ice cubes after the curdling is done stops the process further. 



1 comment:

  1. so sweeeeeeeeet of you.... i am sure it will be yummmmm... thank you and will make it soon....

    ReplyDelete