Thursday, March 29, 2012

Rasgullas

For making 15 balls :

Ingredients :

Milk - 500 ml
Curd / Plain Yogurt - 2 Table spoon
Water - 1 and 3/4 Cups
Ice Cubes - Few (5 to 6 Pieces)
Sugar - 3/4 Cup
Cardamom / Elachi - Powder - 1/4 Teaspoon
Almond Flakes / Pistachios Flakes  - Few for decoration

Method:

Heat milk in a pan and allow it to boil, then simmer it, and add the Curd/Yogurt to it and mix well, keep stirring gently the milk will start curdling, keep stirring till the whey water becomes clear. Now switch of the stove and add ice cubes and allow it to melt completely.

Take a thin muslin cloth and pour the curdled milk in it and filter the whey water completely. Squeeze the extra water from it and hang it for about 30 minutes so that the water will drip from it completely. After 30 minutes the panner would be crumble in texture. 
Take the panner in a mixing bowl and knead for about 10 minutes, gather to a smooth pliable dough, without any crack on it, and make a smooth balls from it and keep it aside, for this measurement you can get around 13 to 15 balls.

Now heat water in a heavy bottomed pan and add sugar and cardamom powder to it, allow it to boil till the sugar dissolves completely, keep stirring till the sugar syrup boils and starts bubbling now add the balls one by one slowly and simmer it for after 3 to 4 minutes the balls will go to the corners of the pan, now move them to the middle and increase the flame to medium and close the pan with a lid and allow it to cook for about 10 minutes opening the lid every 3 minutes (this is to ensure that the vapor goes out and the sugar syrup does not ooze out) , after 8 to 9 minutes the balls would have doubled in size.

Switch off the stove and allow it to cool completely add badam flakes or pistachios and chill it for 1 hour. 
Serve chilled. Yummy rasgullas are ready to eat. Sluurrp ;-)


5 comments:

  1. Looks very yummyyyy.....
    But my doubt is won't the sugar syrup become thick if we are boiling it for 10-15 minutes????
    I tried to make Rasgullas but the sugar syrup became all thick and the Rasgullas didn't double up in size(they just remained in the same size..) and stuck to each other.They were also very hard....
    Please help...

    ReplyDelete
    Replies
    1. Veena Ganekal, thanks for dropping. No the sugar syrup doesn't gets thick, as you will let the hot air out every 3 minutes, and you should always keep the flame in simmer in for 3 or 4 minutes in the beginning, and then increase to medium not in high flame. Do try it out, as i have mentioned...The rasagullas will surely double in size :-)

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