How to make Rasagulla
For those of you unfamiliar with Indian sweets, Rasagulla might seem like a complex and intimidating dish to make, but it’s actually incredibly simple to prepare. Rasagulla has its origins in the Bengal region of India, and as far as traditional Indian sweets go, this one takes the cake! With only three ingredients required to make Rasagulla, you’ll have no trouble preparing this popular sweet treat at home.
This is a popular Indian sweet that is thought to have originated in Eastern India, though its exact origins are unclear. Today, there are a few different variations on the recipe for Rasgulla, depending on where you’re eating it. The most well-known version involves boiling milk and adding some vinegar or yogurt after it begins curdling (called Curdled Milk). The curds are then strained off of the liquid (called Casein) and allowed to solidify into balls of cheese; these balls of cheese are then boiled again in sugar syrup until they become firm and chewy. Finally, they are topped with pistachios and fresh cream before serving.
Preparation
1. Cook sugar with water till it turns into sticky syrup. 2. Add lemon juice to 1 tsp yeast and 3/4 cup warm water, keep it for 20 mins. 3. To egg yolks add sugar syrup, cornflour and a pinch of salt, mix well then cook in low flame for 2 mins (until it thickens). 4. Remove from flame add grounded saffron and cardamom powder, mix well then pour in a greased container and let it cool for 20 mins or until you grease your hand. 5.
Things you need to know before you start cooking
Always start with clean utensils and containers, preferably sterilized and hot. All ingredients should be at room temperature. Use non-reactive containers (e.g., glass, stainless steel, ceramic). Use a heavy pot that does not react with acids like tomatoes, such as iron or aluminum pots/pans for cooking curries. Heavy bottomed vessels will also prevent your food from burning too easily; try using All-Clad Stainless Steel pots and pans if you’re in doubt of what you have at home. With these few essentials in place, we’re ready to begin cooking!
Step 1 – Preparing Curd, Sugar Syrup and Water
Prepare curd, sugar syrup and water. In a big bowl take 2 liters of warm water and stir in 20 cups of plain white flour till it forms into a lumpy paste. Put it aside for 15 minutes and cover with lid so that there is no exposure to air. Next we have to prepare sugar syrup by adding 1 kg of sugar and 400 ml of water into saucepan, bring it on slow fire for about 10 minutes till all sugar gets melted. Cover with lid so that there is no exposure to air too.
Step 2 – Mixing the ingredients together
To get started with your rasgulla recipe, we first need to mix together all of our ingredients. We’ll start by adding some whole milk into a pan and bringing it over medium heat. Once it’s warm, add in some cream of tartar and 1 teaspoon of kosher salt. Stir until you see little bubbles forming at the bottom of your pan, then turn off your heat source.
Step 3 – Cook on medium heat till they are ready
Now that you’ve added all your ingredients, it’s time to start cooking. It should take about 15 minutes for rasgullas to cook. Here is what you need to do: Now, take a pan and fill it with water (till 1/4th of water level) and heat it. Then cover and allow boiling. After few minutes when water is ready then place rasgullas in that hot water and cover again with a lid (make sure there is enough space so that steam can pass through). Cook on medium heat till they are ready. Now, serve them warm or chilled! Enjoy!!! :)
Step 4 – Keep stirring while the mixture gets thicker,
then continue to cook until it reaches a sticky consistency. Take them off the heat
If you’re not concerned about getting a perfect ball shape, you can remove them from their mold and start rolling them around. Otherwise, return them to their molds. Continue cooking: Once they are in their molds, slide a knife across each one to cut through any large bubbles (this is useful even if you aren’t getting a perfect ball shape), then return them to simmer for another 3-5 minutes. Turn off your heat and let them sit for 2 minutes before releasing them from their molds. Roll your rasgullas: Letting your rasgullas cool slightly will help prevent sticking as you roll each one into a ball with your hands.
If you’re planning on cooking rasgullas for a special occasion, add one or two rasgullas on top of each bowl before serving. They'll look really nice, and it also adds a bit of decoration—and sweetness—to your dessert! If you have one, use a pudding mold instead of a regular bowl. Most pudding molds are much deeper than regular bowls, which allows more room for ingredients. Most importantly: enjoy making and eating rasgullas!
Serve fresh rasgullas as soon as possible or store in an airtight container for later use
Reheat rasgullas in a microwave on high for 20 seconds. Alternatively, you can also re-heat them in a frying pan. If you want to store rasgullas for future use, then freeze them. After about 30 minutes of refrigeration, the sugar syrup will set and help prevent freezer burn.
Unsalted food is like garbage
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