How To Make Rasagulla
Ingredients Required:
• Full cream milk – 1 lit
• Sugar – 1kg
• Sugar for preparing rasagulla – 1 tablespoon
• Milk powder – 2 tablespoons
• Maida – 3 tablespoons
• Corn flour – 2 tablespoons
• Upma Rava – 1 tablespoon
• Baking soda – 1 pinch
• Cardamom powder – ½ teaspoon
• Lemon – 2
• Ghee – 1 tablespoon
Preparation method:
• Switch on the stove and heat a wide heavy bottomed vessel.
• Pour a liter of milk into the vessel and heat it. Bring the milk to boil.
• Keep on stirring the milk at regular intervals, in order to avoid the froth formed on the top, and the base does not get browned.
• When the milk comes to boil, reduce the flame to low.
• Then switch off the stove and allow it cool.
• Now add lemon juice (extracted without seeds) into the milk.
• Stir the milk after adding the lemon juice and the milk has curdled.
• You can use vinegar instead of lemon juice.
• The milk should curdle completely.
• Now take another clean vessel and cover it with a cloth.
• Then pour the curdled milk into the cloth covered vessel. Filter the extra water.
• Store the whey and you can add it to the chapatti dough or in curries like dal. The whey contains nutritious, so don’t throw it.
• Now squeeze the chenna so that excess water is drained and rinse the chenna well in running water, so you won’t get the lemon flavor and tangy taste from the chenna.
• Now place the chenna on a plate and remove the cloth.
• Mix the chenna with your hands well.
• Now add 2 tablespoons of milk powder, a tablespoon of Upma Rava, 1 tablespoon of corn flour, 3 tablespoons of Maida, a pinch of baking soda and finally cardamom powder into the chenna.
• Mix all the ingredients well.
• With your palms mash the chenna and knead the dough. Keep on collecting the chenna from the sides and continue to knead the dough.
• Knead to the small smooth dough.
• Now take small portions from the chenna and then roll them between your palms to small round ball or cylindrical shape.
• Prepare the balls till rest of the dough is done.
• Pour cornflour on the balls so that the balls won’t stick to each other.
• Switch on the stove and heat a wide heavy bottomed vessel.
• Now add 1 kg of sugar into the vessel and water (1 liter).
• Stir it continuously.
• Now take another small bowl and add a tablespoon of corn flour.
• Mix the cornflour with water and make it a thick liquid.
• Adjust the flame to low when the sugar syrup comes to boil.
• Boil the sugar syrup till it becomes thick and is of one string consistency, then add thick liquid of Maida into the syrup and mix it once.
• Now add prepared Rasagullas into the syrup and adjust the flame to low.
• Then add a tablespoon of ghee into it. If required add water into the sugar syrup and mix it once. The sugar solution is maintained and sugar does not cook too much.
• Rasagullas had increased in size and were cooked.
• Check the doneness of rasagullas by pressing a small portion of rasagulla with your finger; if the pressed portion is soft then it’s done.
• Once cooked, switch off the stove and transfer the rasagullas to a serving plate.
• Take each rasagulla with a spoon to a serving bowl.
Serving suggestion:
• Serve the Rasagullas with or without sugar syrup.
• Serve the Rasagulla at room temperature or chilled as a dessert or sweet.
• Decorate with finely chopped nuts or grated coconut and serve.
Nutrition facts:
Serving size: 1 rasagulla
• Total fat – 1g
• Total carbs– 80g
• Sugars – 2g
• Protein – 4g
