Friday, 23 January 2015

Rasagulla !

Heyy All,

Guess what makes me post a sweet dish all of a sudden ??  Its my 50th post.. I am so happy that i reached here.. and of course there are many milestones to reach.. 100.. 500 and 1000.. :) 

And i dedicate this post to my dearest friend Divya's son Krithik who is turning 3 today. (Actually tomo (Jan 24) but its already the next day in India :) )
Happy Birthday Krithik.. Have a wonderful bday. God bless you.Miss you and your mom a lot !

  • 2.5 Ltrs full fat milk
  • juice of one big lemon
  • 2 cups sugar
  • 6 cups water
  • pinch of cardamom powder
  • Take the milk in a big heavy bottomed vessel and start boiling with stirring in between.
  • Once it comes to a boil immediately turn off the stove and add the lemon juice little by little with continous slow stirring

  • You can see the whey starts separating. Once the chenna is completely formed and separated you can filter it.

  • Keep a clean cloth on a colander and filter the chenna and squeeze out the excess water. You wash the chenna with fresh water once under tap so that the sourness of lemon will fade. ANd then squeeze out the water again.
  • Do not squeeze hard else the rasagulla will become hard. YOu can hang it for 20 minutes so tht the excess water drips out.
  • After 20 minutes, the chenna should be looking like the third pic, neither dry nor watery.. some moisture should be there.
  • Now start kneading it with your hand softly in to a nice dough. 
  • Dont apply so much pressure like we do for rotis.
  • Meanwhile combine water and sugar in a big presure cooker and bring it to a boil.
  • Make equal sized balls from the dough.
  • Then roll them smooth without any cracks.
  • Once the sugar water comes to a nice boil, add the cardamom powder to it.
  • Now slowly add the rolled balls into the syrup.
  • Do not stir it else they may break.
  • you can add some rosewater too to the syrup or saffron.

  • Close the lid and leave it for 1 or 2 whistle and then lower the flame and keep for another 5 - 10 minutes. The cooker should be on flame only for a Total of 15 minutes. 
  • Once the pressure is released, you will find the rasagulla doubled in size. 
  • Though i made nice round , after cooking its not perfect round. May be there is no sufficient space in cooker for them to increase in size evenly. Not sure .. experts please leave your comments on this.

  • If you feel the syrup is very thin , cook for another 5 minutes on flame without lid.
  • Mine turned out soft and spongy in the first attempt.. lucky me :P

Give a try and leave your comments. I will try it again too and may be will make rasamalai :)

With Love,

1 comment:

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