Rasagulla Recipie

maria_roy · Posted: Sat Feb 06, 2010 2:28 pm Post subject: Rasagulla Recipie

Hey it's Valentines week Very Happy

!! So here's something something sweet, irresistable n heavenly to make ur day even sweeter Wink

Ingredients for making the chenna:
Whole Milk - 1 litre (atleast 6% fat content is a must)
Lemon - 3 Tbsp
Water -
All purpose/Self Raising flour - 2tsp

Ingredients for syrup:
Sugar - 1 cup
Water - 3cups
Cardamom powder - 1/4 tsp
lemon juice - 1/4 tsp (optional)

Dilute 3 Tbsp lemon juice with 1 cup water. Heat (on medium flame) milk in a pan and keep stirring to prevent milk from burning. When milk boils, reduce flame and add the diluted lemon juice to it in 4 intervals. Stir slowly and gently until white curd forms on the surface and seperates from the greenish water. (Note - While adding lemon juice, keep stirring slowly in one direction otherwise ur rasagulla will harden later.) Now using cheese (muslin) cloth drain and sieve contents to remove all the water from the curd (chenna or paneer). Wash in cold water to remove taste of lemon. Squeeze out water from paneer and allow it to dry for 10 - 15 minutes.

To check if the chenna is ready or sufficiently dry, take a pea size of chenna, rub it on ur palm and see if you can make it into a small soft ball. Knead chenna to make a smooth dough. Add flour and knead again. Make small paneer balls of equal size depending on the rasagulla size you finally
want. Remember these paneer balls will double in size when cooked. (Note - roll the paneer balls tight and ensure surface is smooth. You can smear a bit of ghee on your hands while rolling to ensure that they don't stick to your palm.) Keep aside the smooth paneer balls on a flat plate which is powdered with a bit of flour to prevent the balls from sticking. (Note - Once the paneer balls are made, dont touch em coz they are very fragile.)

Make sugar syrup. Mix sugar and water in a pan and bring it to boil. Add chenna balls to the syrup (Note - Dont touch the balls instead just slide the plate containing the paneer balls into the syrup). Cook for 30 minutes with lid partially or fully covered. Ensure the syrup does not boil off. (Note: To check if paneer ball is cooked, just touch it to see if it springs back to its shape) Before removing the cooked paneer balls from heat add cardamom powder. To the syrup add 1/4 tsp lemon juice. Cool rasagulla before serving. Enjoy!! Very Happy

Rajappan · Posted: Sat Feb 06, 2010 2:53 pm Post subject:

Oho appadiyaa. Ithokke undakki nokkiyitt post cheyunne ano atho copy paste ano? Undakkiyath anenkil photo proof venam. Wink

maria_roy · Posted: Sat Feb 06, 2010 2:58 pm Post subject:

undakiyittu pinne photo eduthu postiyatha rayappa..aa pic ile rasagullas ammayum njaan-um undakkiyatha Smile

...first time trial aayirunnu..it came out fine ..so I guess anyone can make it Smile

Rajappan · Posted: Sat Feb 06, 2010 3:11 pm Post subject:

Photo ippolan load ayath. Sambavam kollam. Amma undakkiyathanenn paranja pore. Wink

maria_roy · Posted: Sat Feb 06, 2010 3:26 pm Post subject:

he he yeah my amma is a genius in everyway...but now she doesnt make many sweet dishes coz mom n dad havta tk care of their health...So ente sweet tooth aayirunnu ee recipie-de pinnil...nw daughter will continue mommie's legacy Wink