Rasgulla by Sangeeta on Jul 27, 2011
Most famous sweet of India from Bengal, and loved world wide. It is very healthy, full of protein and calcium. Good for kids, the elderly, pregnant and new mothers too.
- Cook time:
- Prep time:
- Yields: 10-12 normal size
- 1/2 litre whole milk
- 3 tablespoons lemon juice or one big lemon
- 2 teaspoons all-purpose flour
- 1 cup water
- 1 cup sugar
In a saucepan, bring milk to a boil,add lemon juice, stirring gently until milk separates.Turn off the gas and strain mixture.
Knead to make a soft dough,combine with flour and knead again. Make small rounded balls, set aside. The balls should not have any cracks.
Combine sugar and water in a saucepan and boil.Add the balls to the syrup and cook for about 25-30 minutes with lid partially covered.(don"t stir in between or it will break)
To serve, remove from the syrup.Store in the refrigerator for up to one week(If not using them immediately, leave them in the syrup).
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Recipe Reference
though it seems easy but require lots of practice. i learned from my mom,she is really an expert,you know she makes it in a pressure cooker,just add sugar and water in the cooker,bring to
boil and when sugar melts add cheese balls and take 2 whistle,i tried my hand but not successful....:)
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2 Member Reviews
By La @ FoodSlice on Oct 14, 2011
I didn't use the all purpose flour and reduced the sugar, the syrup still came out pretty sweet. I blogged about it at
http://foodslice.blogspot.com/2011/10/home-made-rasgulla-roshogolla.html
By Chitra on Sep 30, 2011
First I tried to make paneer with heavy cream. But the milk doesnt curdle. Then I did with whole milk and it came out well.
By umaima on Oct 16, 2012