Sunday, September 23, 2012

RasguLLas.. The Bengali Delight.

Rasgullas have a special place in my life. My masters thesis was on low fat and low calorie Rasgullas which I tried with artificial sweeteners and fat re placers of many kind. The actual exposure to the making of this famous Bengali sweet right from boiling of raw milk to shaping of the white balls left to simmer away in fragrant sugar syrup motivated me one fine day to go ahead and try this out and surprise my husband with dessert after dinner, who has a BIG sweet tooth or should I say TEETH.


Milk 1L + 1/2 cup
Sugar 1.5 cups
Lemonjuice 3 tsp
Water 1 cup + 1.25 cup
Cardamom pd 1/2 tsp
Rice flour 1tsp


1.Boil the milk and keep it aside for 5 mins. Add 1 cup of water to it and then start adding lemon juice little by little and stirring the milk all the time to check when it starts to curdle.

2. Once it curdles strain the contents using a muslin cloth. Now wash the paneer well to remove any traces of lemon juice in it. Drain all the water well and hang it for 10 mins.

3. Mash the paneer on a flat surface well for 5 min,  add rice flour and mash for another 5 mins till it becomes quite oily.

4. Shape the mashed paneer into desired size balls ( keep in mind they swell and increase in size when done).

5. In the mean while boil sugar in 1.25 cups of water and add 1/2 cup of milk which helps to remove the impurities from the syrup. Skim off the top layer of impurities and add the rasgullas into boiling syrup. The flame should be high all the time but add 2tsp of water from time to time to bring down the temperature of the syrup and to avoid concentrating the syrup.

6. After 10 - 12 mins add 1 ball into a bowl of cold water, if it sinks then the rasgullas are done.

7. Switch off the flame and add cardamom pd and mix well and keep for atleast an hour before serving.

NOTE: The whey water left behind after curding of milk can be used to knead the chapati dough or to make kadhi or mor kozhambu.

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