Tuesday, October 7, 2008

Rasgulla

Though originated in Orissa, Rasgulla r known as bengali sweets, famous sweet prepared with paneer, cooked in sugar syrup, my all time favourite..i prepared them at home with full fat milk n turned out awesome...Rasgolla, rassagulla, rasagolla..watever they r really awesome n easy to prepare..


2litres Full fat Milk
3tsp Maida flour
3tbsp Lemon juice
2cups Sugar
4cups Water
2tsp Rose water

Heat the milk n bring it to boil, add the lemon juice n turn them until the milk curdle.. now pass the curdled milk through a muslin cloth..keep aside the whey(curdled water)..they may be useful to knead paratha r chappathi else for making masalas).. wash out the curdled milk thrice with cold water to get rid from the lemony flavour...tie the both ends of the cloth n hang them for atleast 6hours..

After 6hours, the drained cheese (paneer) will be ready to get prepared as rasgulla...add the maida to the paneer n knead them as smooth dough...shape the dough into small goal ball size n keep aside...

Meanwhile prepare the sugar syrup, boil the water n add the sugar n cook them until it becomes a single string constitency...now put the goal ball size paneer balls to the syrup, add the rose water n cook them well until they start floating..

Serve them chilled..

14 comments:

Jayashree said... Reply To This Comment

Those rosogollas look perfectly soft and spongy.

Abhimuthu said... Reply To This Comment

Priya,
You are tempting me by these rasagullos in the morning. your tofu omlette super and ur veg manchurian balls enna solla? apdiye chinese style.. I like this veg omlette. kalakareenga priya.. keep going.

Divya said... Reply To This Comment

rasagulla wow...super recipe...want to try out ur kootu also priya, keep going...

FewMinute Wonders said... Reply To This Comment

Priya,

The Rasgulla's look perfect. I wish I can taste them. I love Rasgulla

Priya Suresh said... Reply To This Comment

Hi Jayashree.. thanks for dropping ur comments..

Hi Abhi..nandri ellam ungala pola irrukum thozhigal kodukira motivation than keeping me energtic...thanks a lot for visiting everyday my blog n dropping ur comments eventhough u r busy with ur work..

Priya Suresh said... Reply To This Comment

Hi divya..yea try pannunga..thanks for ur comments..

Priya Suresh said... Reply To This Comment

Hi foodyguru...thanks for stopping by..love them too..

ST said... Reply To This Comment

Rasgullas look perfect and mouthwatering...I can't take my eyes out of it....

Priya Suresh said... Reply To This Comment

Sireesha thanks yaar..

Unknown said... Reply To This Comment

Great that u made these from scratch!

Priya Suresh said... Reply To This Comment

Thanks divya..

Anonymous said... Reply To This Comment

Orissa has some of the most amazing sweet dishes I have ever tasted. My personal faves are the 'chhena khiri' (payasam made of bite sized panir pieces) and 'khirsagar' (a creamier, richer version of rasmalai). Very talented cooks out there in Orissa.

Sukanya said... Reply To This Comment

Priya,

Here is a link to Pahal. Miles of rasgulla. Only Salepur (near Cuttack) can beat it.

Sukanya said... Reply To This Comment

Link: http://priyambad.files.wordpress.com/2008/11/steaming-hot.jpg