Rasgulla in Vermicelli Kheer: A Delightful Bengali Dessert Recipe
55 minutes
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About Rasgulla in Vermicelli Kheer: A Delightful Bengali Dessert Recipe
Indulge in the exquisite fusion of Rasgulla and Vermicelli Kheer, a vibrant Bengali dessert that will tantalize your taste buds. This recipe masterfully combines the soft, spongy texture of homemade rasgulla with the creamy richness of vermicelli kheer, creating a truly unforgettable culinary experience.Imagine the vibrant colors and contrasting textures – the melt-in-your-mouth rasgulla nestled in a bed of fragrant vermicelli kheer. It's a showstopper dessert perfect for special occasions or a delightful treat any time.This detailed recipe guides you through making both the rasgulla and the kheer from scratch, ensuring a perfectly balanced and harmonious blend of flavors. Prepare to impress your family and friends with this stunning and delicious dessert!
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Recipe Time & More
Prep15 minutes
Cook40 minutes
Total55 minutes
Ingredients
For the Rasgulla:
- 1 ltr Milk full-fat milk
- 2 tsp Vinegar white
- 1 tbsp Semolina suji (fine semolina)
- 2 drops Food Coloring red
- 2 drops Food Coloring green
- 1 cup Sugar granulated sugar
- 5 cups Water
For the Vermicelli Kheer:
- 1/2 cup Vermicelli thin vermicelli
- 1/2 cup Cashews chopped; you can also add 1/2 cup raisins
- 1 cup Date Palm Jaggery or 1 cup sugar liquid or 1 cup granulated sugar
- 2 tbsp Ghee
- 2 Cardamom Pods elaichi (green cardamom), lightly crushed
- 1 ltr Milk full-fat milk for kheer
Instructions
Prepare the Rasgulla
- Boil 1 liter of full-fat milk. Turn off the heat and let it cool to room temperature for about 5 minutes. Add 2 teaspoons of white vinegar to curdle the milk (it will separate into curds and whey).
- Drain the excess whey and rinse the paneer (curds) under cold water. Wrap the paneer in a clean cheesecloth and hang it for 30 minutes to drain excess water.
- Mix 1 tablespoon of semolina into the paneer and mash it well to create a smooth dough. Divide the dough into two portions and add red food coloring to one and green to the other.
- Roll small balls from the red dough. Then take a portion of the green dough, put a red ball inside, and seal it tightly, ensuring no cracks.
- Make a sugar syrup by boiling 1 cup of sugar in 5 cups of water. Once it starts bubbling, add the rasgullas and simmer for 15 minutes over medium-high heat.
Prepare the Vermicelli Kheer
- Boil 1 liter of full-fat milk for the kheer. Add the crushed cardamom pods, cashews, and fried vermicelli. Cook for a few minutes.
- Stir in the jaggery (or sugar) and ghee. Continue cooking until the kheer thickens slightly.
- Let the kheer cool completely. Cut the rasgullas in half.
Assemble and Serve
- In a serving bowl, arrange the rasgulla halves. Pour the cooled kheer over the rasgullas. Refrigerate for at least 30 minutes before serving chilled.
Recipe Notes
Expert Tips for Perfect Rasgulla in Vermicelli Kheer
- For extra flavor, toast the vermicelli lightly in ghee before adding it to the kheer.
- Ensure the rasgullas are completely cooked and spongy before adding them to the kheer. Overcooked rasgullas might become hard.
- Adjust the amount of jaggery or sugar in the kheer according to your preference. You can also use a combination of both for a more complex flavor profile.
- For a richer kheer, use full-fat milk and add a pinch of saffron strands during the cooking process.
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Recipe Nutrition
Calories: 499kcalCarbohydrates: 101gProtein: 4gFat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 1mgFiber: 1gSugar: 95g
Brishti Ghosh
Articles: 6
5 Comments
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This is wonderful! Can’t wait to taste it.
This looks so appetizing! Thank you.
Perfect dish! Can’t wait to cook it.
I’m loving this recipe already!
What a flavorful dish! Thanks for sharing.