Rasgulla
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Rasgulla- Chena Dumplings soaked in sugar syrup.
There is different views/myth about originated of rasgulla. According to historians of Odhisa the rasgullas were invented in holy city of Puri, as Khira Mohana which later evolved into the Pahala rasgulla.Back in the 13th century,the Hindu female diety Lakshmi is served rasgollas on the last day of the annual Rath Jatra festival at Puri.This is 700+ year old tradition called Niladri Bijay.
Fact : K.C.Das borrowed the rasgulla but he failed to replicate the complex preparation process in kolkata, and landed up with a much simpler rasgullas that can be prepared at home easily.
Rasgulla is syrupy dessert popular in the Indian subcontinent. It is made from ball shaped dumplings of chena and semolina dough ,cooked in light syrup made of sugar.
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Ingredients
- 500 ml full fat milk
- 1 tbsp sour curd
- 1 tsp lemon juice
- 1 tbsp water
- 1 cup Sugar
- 3 cup water
- 1/2 tsp saffron
- 1 tbsp pistachios Blanch and sliced
- 1 tsp cardamom seeds crushed
- 1 tbsp fine suji/semolina
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Instructions
- In a bowl add curd lemon juice and water mix well..keep it aside .boil milk in a heavy bottom pan.when it boil add curd mixture.
- When whey start separate and milk start curdle.switch off the flame. let it cool bit. seive chena under running water so that sourness if lemon can come out.
- Keep this chena in muslin cloth and Squeeze all extra water. Put weight over chena gor 20-25. Minutes so that all extra water can come out.
- Meanwhile we will make sugar syrup. In cooker or heavy bottom pan add sugar and water let it boil add kesar .Keep 1 pinch kesar for garnish. add cardamom let it boil on medium flame.
- When all water drained out from paneer take it out in a plate add suji knead it with help of palm up to paneer become soft and smooth.when it becomes soft and greasy make medium size balls of it.
- Add these paneer balls in sugar syrup . Cover the pan and cook it for 15-20 minutes or it double up in size on low medium flame..
- Keep it out from pan in serving bowl add sugar syrup.. Garnish it pistachios slice and saffron..Serve hot or keep it freeze for chill..serve chill..
Notes
** curd make chena soft so use curd for making chena instead of vinegar/ citric acid
** Don’t over cook rasgulla else it will become hard..
** Don’t overcrowded pan with paneer balls as it double up in size..
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