Rus Madhuri: Exquisite Bengali Chenna Rasgulla with Pomegranate
52 minutes
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About Rus Madhuri: Exquisite Bengali Chenna Rasgulla with Pomegranate
Indulge in the exquisite Rus Madhuri, an elevated Bengali dessert that transforms classic chenna rasgullas into a work of art. Each rasgulla is delicately halved and filled with a luscious, creamy chenna mixture, creating a delightful contrast of textures and flavors.The vibrant surprise? A burst of juicy pomegranate seeds adds a refreshing sweetness and stunning visual appeal. Topped with crunchy pistachios, this show-stopping dessert is perfect for special occasions or an unforgettable dinner finale.This recipe guides you through creating both the soft chenna rasgullas and the creamy filling, resulting in a truly unforgettable culinary experience.
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Recipe Time & More
Prep40 minutes
Cook12 minutes
Total52 minutes
Ingredients
For the Chenna (Indian Cheese):
- 500 ml Milk whole milk (cow's milk recommended)
- 1 tbsp Lemon Juice or 1 tsp citric acid
For the Chenna Filling and Garnish:
- 1/2 cup Cottage Cheese reserved from the chenna making process
- 2 tbsp Sugar powdered
- 1.5 strands Saffron infused in 2 tbsp warm milk, or 1/4 tsp saffron powder
- 1 tsp Pistachios finely chopped
- 1/2 cup Pomegranate Seeds or fresh cherries for garnish
Instructions
Prepare the Chenna
- Heat the milk in a pan until it boils. Add lemon juice (or citric acid) and stir gently. The milk will curdle and separate into whey and chenna.
- Let the whey separate completely. Remove from heat and drain the chenna using a muslin cloth.
- Hang the muslin cloth to drain excess water for at least 30 minutes. Then, place the chenna on a plate, cover with another plate and a heavy weight, and press for another 30 minutes to remove remaining moisture.
- Remove the chenna and knead it with the heel of your palm until smooth and dough-like. Divide into two portions: 3/4 for the rasgullas, and 1/4 for the filling.
Make the Rasgullas
- In a pressure cooker, combine sugar and water. Bring to a rolling boil. Carefully add the chenna balls and cook on medium heat for 6-7 whistles. Allow the pressure to release naturally before removing the rasgullas.
Prepare the Chenna Filling
- To the reserved chenna, add powdered sugar and saffron-infused milk. Blend until smooth and slightly runny. Transfer to a piping bag.
Assemble and Garnish
- Cut each cooked rasgulla in half. Pipe the chenna filling onto one half of each rasgulla. Garnish with pomegranate seeds (or cherries) and chopped pistachios. Your Rus Madhuri is ready!
Recipe Notes
Expert Tips for Perfect Rus Madhuri
- For extra creamy chenna, use full-fat milk.
- Ensure the chenna is well-drained to prevent soggy rasgullas.
- Adjust the sugar syrup sweetness to your preference.
- Get creative with garnishes! Try other nuts, dried fruits, or edible flowers.
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Recipe Nutrition
Calories: 126kcalCarbohydrates: 26gProtein: 4gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gCholesterol: 4mgSugar: 26g
Suman Prakash
Articles: 49
5 Comments
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Looks so wonderful! Thanks for posting.
This looks divine! Can’t wait to make it.
This looks amazing! Thanks for sharing.
Absolutely mouthwatering! Great share.
This looks amazing! Thanks for sharing.