Rasgulla



This is the second dessert recipe from the given list for this month's Marathon.

Loved by all, the traditional Bengali sweet, the Rasgulla. Soft and spongy balls made of fresh paneer and dipped in sugar syrup. You just cannot stop at having only one! My daughter love these soft spongy balls and regularly request me to prepare them. Here is the recipe.

Ingredients
For The Chenna / Soft Paneer


5 Cups Full Cream Milk
2 Tablespoons Lemon juice

Other Ingredients for the Syrup

1 cup Sugar
5 Cups Water

Method

For the chenna


In a broad and deep  pan and bring the milk to a boil. Reduce the flame and wait for a minute, while stirring occasionally. Add the lemon juice gradually by take little of the milk in a curry spoon and mixing it, then add this to the remaining milk and keep stirring gently. Allow it to stand for a minute to curdle. Keep adding the lemon juice in the same way till it is completely curdled,i.e. when the chenna and the whey (greenish water) separate out.
Strain using a muslin cloth. Discard or store the whey.
Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
Tie and hang for 30 minutes for the extra water to drain out.


How to proceed for the syrup
Put water in a a large deep vessel, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.


Meanwhile, squeeze the muslin cloth to drain any more water remaining.


Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.



Divide the chenna into equal portions and roll each portion into small balls between your palms using light pressure. Ensure that the balls are smooth and no cracks appears.


Bring the sugar syrup to rolling boil.


Put the balls into the sugar water, cover.


Steam on full flame for 7 to 8 minutes till all the Rasgullas start to float at the surface and double in size.


Switch off the flame and allow it to stand in it for 15 minutes.

Remove gently into a bowl along with the water enough for the balls to remain soft and spongy, refrigerate and serve chilled.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

Lables : Sweets & Desserts, Blogging Marathon

sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

13 comments:

  1. So spongy and delicious looking rasgullas .

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  2. My favorite sweet! I can eat this any time :) Looks very yummy :)

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  3. Though I personally don't like Rasgullas, I have seen my friends going over the moon on this!

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  4. Well made. My older one loves these cuties.

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  5. so soft and spongy. Yummmm. Love it any time

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  6. Succulent and juicy rasagullas, who can resist to them.

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  7. Your clicks are tempting me to try these delicious rasogullas recipe real soon.

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  8. Your clicks are tempting me to try this delicious rasogulla recipe real soon.

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  9. Delicious..my elder ones favorite...

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