Bengali Rasgula !! This just reminds me of the K.C Das rasgulla that my dad used to buy for us whenever he visits Kolkata. Recently when i visited Nagpur on an official trip i happened to step in the Haldirams, nevertheless i like their Rasgulla too. And the highlight of Nagpur is Oranges. Nagpur is popularly known as the "Orange City", mainly because it is the trade centre of Oranges and grown in the region of nagpur. The orange burfi of Nagpur is recently added to my favourite list :D
Let me get back to Rasgulla now :P
Since then I have been wanting to prepare this favourite delicacy on my own. I prepared this before the day of Ugadi, as i was having some guests for Ugadi lunch i wanted to serve them my favourite sweet.
Lets see its preparation.
Ingredients :
Fresh thick Milk - 1 Litre (full cream / fresh cow milk)
Lemons - 2 nos (juice it in a small bowl)
Sugar - 3 to 4 cups (depending upon your sweet tooth)
Water - 4 Cups
Elaichi pdr - 1 pinch
Method :
2. When it forms bubbles and you know its boiled, turn off the gas. And wait for 2-3 seconds.
3. Now add 2 tbsps of lemon juice. The milk will instantly curdle
4. Sometimes it takes about 1 whole lemon or even 2 full lemon's juice to curdle the milk. (I couldn't click a pic as i had to be really quick in separating the whey and curdled milk particles)
Let me get back to Rasgulla now :P
Since then I have been wanting to prepare this favourite delicacy on my own. I prepared this before the day of Ugadi, as i was having some guests for Ugadi lunch i wanted to serve them my favourite sweet.
Lets see its preparation.
Ingredients :
Fresh thick Milk - 1 Litre (full cream / fresh cow milk)
Lemons - 2 nos (juice it in a small bowl)
Sugar - 3 to 4 cups (depending upon your sweet tooth)
Water - 4 Cups
Elaichi pdr - 1 pinch
Method :
1. Boil Milk on a heavy bottomed pan, stirring it often such that it doesn't stick to the base. We want a clear milk.
2. When it forms bubbles and you know its boiled, turn off the gas. And wait for 2-3 seconds.
3. Now add 2 tbsps of lemon juice. The milk will instantly curdle
4. Sometimes it takes about 1 whole lemon or even 2 full lemon's juice to curdle the milk. (I couldn't click a pic as i had to be really quick in separating the whey and curdled milk particles)
[The curdled milk will look like this, Image source - Google]
5. Keep aside a colander, underneath it a large bowl to collect the whey. On top of the colander spread a white muslin cloth and drain the curdled milk
6. Now once the whey (water from the curdled milk) is drained, add water and clean the chena (the curdled milk particles) so that the lemon flavour is lost completely
7. Hang the white cloth either in a tap or place a heavy weight on top of the so that the excess water drains off it completely
8. In the meanwhile, in a cooker or a heavy bottomed vessel, add 4 cups of water and add the sugar. 9. Make sugar syrup, when you see thin strand of syrup turn off the flame
10. NOTE : Its quite natural to see some froths on top of the syrup. Its because If the sugar has impurities, you will see some white curd-like substances floating on the sugar syrup. Nothing to worry. Using a ladle remove the impurities.
(OR)
Just strain the syrup in a cloth of a strainer.
[Impurities removed from the syrup]
11. NOTE 2 : If the sugar syrup is too thick, then you may add 1-2 tbsps of water to thin it.
12. Remove the chena from the cloth and place it in a wide plate. Start pressing them in between your finger and roll the dough just like chapathi dough
13. Now Divide the dough into small equal-sized balls. Further press them in between your fingers and roll it into round balls
14. The small conical shaped one you see is the Pullayar Pudi (like we start with a pullayar suzhi, its the first mould i made) dedicated to Lord Ganesha.
15. When the sugar syrup gets to boiling, add the pinch of elaichi powder, its time to tip in the chena balls into it. and close it with a tight lid. Ensure you don pressure cook it. Just put the lid on top and close it
[Sometimes the froths keep forming, its okay. We can strain it later when the rasgullas are done. Wouldn't affect the taste in anyway]
16. Stir in gently and every 5 minutes. Once after it is 6 minutes gently roll the balls upside down so that they get cooked evenly. It will double in size after 8-10 minutes
17. Repeat the above procedure for about 15-18 minutes. By then the syrup will absorbed by the rasgulla.
18. Remove from flame and transfer to another wide-mouthed bowl / glass bowl. Refrigerate for 24 hours after which only the rasgullas will be yummy. The first day you make it wont taste spongy as the syrup has to further get absorbed.
Serve cold with pistas or saffron or just like that devour it !! Yummy Bengali Rasgullas are ready.
P.S - 1 litre milk would make about 12-16 rasgullas depending upon the size of the ball.
DIVI !!
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