Thursday, August 16, 2007

Rasgulla

Rasgullas have long been associated with West Bengal.. But the origin of Rasgulla is in the neighbouring state of Orissa.. Rasgullas were initially served as an offering in the Jagannath Temple at Puri in Orissa.. The brahmin cooks from Orissa who were employed in Bengali households prepared this sweet. Hence it became more popular as a Bengali sweet. (Read more here) This detailed study is just for making a smooth way for my Rasgullas to go to Swapna's RCI-Orissa Cuisine :)



In India, these sweets are easily available in sweet marts.. In pardes here, you are lucky if you are the first few to spot the can of Haldiram Rasgullas at the Indian stores.. Finally I googled once to find the smae recipe posted at every other site.. And it seemed too easy.. So I had to try this.. After many trial and errors, my rasgullas came out perfectly soft n fluffy at the fourth try.. Thankfully I always cooked in small batches so did not waste a lot of material into it.. No cooker, stored/store brought paneer or semolina/plain flour worked for me... Finally what made the yummy sweet balls perfect was this recipe....

Rasgulla


Makes:

~25 medim sized Rasgullas

Preparation Time:

3-4 hrs

What you need:

1/2 lit Whole Milk
2 cups Water
1/2 cup Sugar (add more if u want more sweet)
Juice of 1 Lemon
1/4 tsp Cardamom Powder
2-3 strands of Saffron (optional)

How to proceed:

1) Boil milk
2) As soon as milk boils, add lemon juice to it and boil for another 10 mins till two separate layers are seen
3) Drain the water and collect the paneer/curd in a muslin cloth.
4) Hang for an hour and then press under weight for another hour or two to remove all excess water from paneer/curd
5) Remove Paneer and knead it for 15-20 mins till it turn soft
6) In a cooking vessel, add sugar to water and bring this water to boil
7) Add cardamom powder and saffron strands to the water
8) Make round balls from the curd and add it to the boiling sugar syrup
9) Let them cook for 10-15 mins till the balls enlarge
10) Garnish woth nuts and serve yummy Rasgullas as soon as they cool down a bit


* The rasgullas *may* turn hard if left aside for long time.. I cant confirm this since I burnt my mouth while having these sweeties :D

11 comments:

Sharmi said...

very tempting rasgullas. Its one of my favorite dessert. its a great entry.

Asha said...

Looks yummy! I wanted to make this for RCI but looked completed and never made it before either. It doesn't look that hard,I will try when I come back:)

Sia said...

u make it sound so simple girl... but i am sure its not as simple as it sounds:) looks delicious..

Sukanya Ramkumar said...

Rasgulla is looking YUM!...... Turned out great!....Lovely

Roopa said...

wow i too tried this :) din't have the time to add it in ! they look delicious girl!

Coffee said...

Hey aarti, why don't you add your blog too food blog desam? This way others will know about the updates on your blog.

Rasgulla's look good :)

Richa said...

hey, they look so soft n spongy, ready to be popped into my mouth :) great job girl!

Arts said...

Thanks Sharmi,
Evn i was glad that they came out perfectly well after so many trials :D

Thx Asha,
Am glad u left this entry for me ;)

Thx Sia,
And it is as simple as it sounds.. try out sometime! :)

Thx Sukanya,
I wud say.. yes, finally :D

Thx Roopa,
am glad u left it for me to post ;)

Thx Coffee,
didnt know how to add urself to food blog desam.. just sent a mail.. lets see how it goes! thx for that though!

Hy Richa,
Ho na.. mhanun tar jibhela chatka basla!!!! :D

Sushrut said...

This comment not for this particular entry. I have been using entries on this blog regularly now to learn cooking specially the simpler ones like maharashtrian and punjabi sabji etc. thanks for blog

Sarojini said...

My rasgullas always turn out to be white in colour. How do they turn out to be almost brown in Orissa (which taste much better)?

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