Rasgulla/Rosogulla

After mega marathon we are back to our regular blogging marathon and for this edition I chose to share Indian or US states sweets.
As Diwali is around the corner,wanted to share some Indian sweet recipes.As I am an ardent fan of Bengali sweets sharing the ever popular rasgullas.
This recipe again I noted down from a friend of mine and it comes out so spongy and soft.Here I used pressure cooker to make the work easy.Off to the recipe..............

                                               

                                         

                                                                              

                                                           Rasgulla/Rosogulla

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   Basic Information

   Preparation time 20 minutes
   Resting time - 2 hours 

   Cooking time 15 minutes

   Makes 12-13 mini rasgullas

  Ingredients

Ingredient	Quantity
Milk/Paal(whole milk preferably)	1 litre/4 cups
Lemon juice or vinegar	1-1.5 tbs
Sugar/sakkarai	1 cup
Water	2.5 cups
Sugar Candy/kalkandu	1-2 tbs
Cardamom powder/ellakai podi	a generous pinch
Saffaron/kungumapoo	few strands(optional)
Pistachios(roughly chopped)	few for garnishing

 

  

  

 Method 

• Take the milk in a pan and keep it on a stove top and let it boil.After boiling add the lemon juice and gently mix it well.The milk gradually curdle.

• Mix it well and once the milk is completely curdled,pass it through a muslin cloth or a strainer.Wash the milk solids in cold water and tie the cloth tightly and hang it or keep heavy weight on top of the cloth for 2-3 hours.This way all the moisture in the milks solids will drain.

• After 2-3 hours remove the milk solid aka chenna and gently knead it with the palms for 4-5 minutes or till it becomes smooth.

• Now divide the chenna to 12 -13 equal ball and keep 2-3 sugar candy inside.Roll it to a smooth ball and keep it aside.Mean while in a pressure cooker or pan heat 2.5- 3 cups of water and to this add the sugar.Let it boil.Add in the cardamom powder.

• Now gently drop the prepared balls to the sugar syrup and close the pressure cooker/pan with lid.Cook it for a whistle in a medium flame.Put off the flame and let it be till the pressure subsides.Remove the lid and transfer the rasgullas to a serving bowl.

• Serve it.

• Keeping the sugar candy in the chenna balls make the rasgullas soft,as the candy melts while cooking.
• There should not be any moisture in the chenna also the kneading gives a spongy rasgullas.
• Instead of kneading the chenna with hands,it can be pulsed in a blender.

Enjoy........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66

Sumber http://www.naliniscooking.com