Sriram J. Iyer

Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian … The milk-based sweets were mainly made up of khoa, before the Portuguese influence led to introduction of cheese-based sweets.

Thanks to Dhivya  for the recipe!
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Rasgulla
Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian ... The milk-based sweets were mainly made up of khoa, before the Portuguese influence led to introduction of cheese-based sweets.
Cuisine North Indian
Prep Time 1 Hour
Passive Time 1 Night
Servings
Ingredients
Cuisine North Indian
Prep Time 1 Hour
Passive Time 1 Night
Servings
Ingredients
Instructions
  1. Boil the milk as usual. Leave it for few seconds so that the immediate heat goes away. Add the lemon juice, while simultaneously stirring it. The milk will curdle and form light greenish lumps, while the water will separate.
  2. Use a muslin cloth(or any normal cotton cloth, preferably white) to strain the water. Take cold water (normal tap water would do) in a big bowl. Along with the muslin cloth, place the curdled milk in the bowl of water and rinse it well, so that the traces of lemon flavor goes away.
  3. Gather the ends of the muslin cloth along with the curdled milk (more or less like a dough, now). Squeeze the dough gently. Tie the ends of the cloth on to a rope so that the excess water drips. Now comes the tricky part. The amount of water that leaves and the moisture that the dough retains, decides how soft your rasgulla is gonna be. One normal squeeze of the dough and letting it drip for approx 30 mins would do the magic ..
  4. After the resting period, knead the dough for 3 to 4 minutes (similar to kneading chappathi dough). Note:- You will hear a (mild)chirping sound while kneading. It just confirms that you are on the right track. Use both hands to make the dough into one big round sphere. It could be made as smooth as possible, because after this stage, you cannot apply much force while making smaller balls.
  5. Once this is ready, make it into smaller balls, using both hands, but without pressure. We can keep the sugar syrup ready in the stove. Take 1cup of sugar with 5 cups of water and allow it to boil. (This is for mild sweetness. If you want it sweeter, add more sugar. The quantity of water doesn’t matter, as long as the ratio of sugar and water is maintained). As the syrup starts boiling, place the small rasgulla balls gently inside it and close it with a lid (a lid with a hole). Keep the stove in medium heat. Let it boil well. Allow a good 12 to 15 minutes. You could see the small white rolls have now become quite bigger.
  6. Turn off the stove. Take off the lid. Allow it to cool. DONOT stir it or try to take the rasgulla immediately. It might break. Once it completely cools, refrigerate it overnight. Serve cool (or cold).
Recipe Notes

NOTE :

it's ok if it doesn't come out well, the first (few) time(s).. with practise, u will learn the nuances.. atleast now you don't have to waste any excess milk packet 😉 .. happy cooking..

 

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