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Rasgulla as a Deepawali Recipes for Deepawali 2016
Rasgulla as a Deepawali Recipes for Deepawali 2014
Rasgulla is a one of the famous recipes in Indian sub-continental recipes. Rasgulla is cheese-based recipe. It is syrupy sweet dish popular in the Indian subcontinent, particularly in the Indian states of West Bengal and Odisha. The alternative name of Rasgulla are Rasagola, rasagolla, rosogola, roshogolla, khirmohan, kheermohan etc. This sweet and Tasty Indian recipe can be cooked and eaten as Deepawali Recipes in the occasion of happy Deepawali 2014.
2 litres low fat milk – boiled and refrigerated overnight
1/4 cup lemon juice – mixed in 1/4 cup water
1 tsp refined flour (maida) or semolina
4 cups thin sugar syrup – flavored with cardamom or rosewater
Remove whatever cream that forms over the milk.
Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.
Does not matter if you do not use up the whole solution.
Shut off the heat and leave mixture to rest for 5 minutes.
Drain off water and leave the paneer in a colander for at least 4 hours.
Mash paneer very smooth (no grains).
Add the flour/semolina and mash some more.
Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time.
Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 minutes).
Let cool, squeeze out of the water, transfer to syrup, chill and serve.
Tips for the Rasgulla
To make colored Rasgulla, do NOT add food color to the milk. Add desired food color while kneading the chenna. When you work flour in, the color will automatically bleed in to it. Normal colors of choice are yellow and pink.