Ingredients with Measurements:
- 1 liter full-fat milk
- 2 tablespoons lemon juice
- 1 cup sugar
- 4 cups water
- 1 teaspoon rose water (optional)
Special equipment needed:
- Cheesecloth
- Large pot
- Mixing bowl
- Slotted spoon
Step-by-step instructions:
a. In a large pot, bring the milk to a boil over medium heat.
b. Once the milk starts boiling, reduce the heat to low and add the lemon juice.
c. Stir the milk gently until it curdles and the whey separates from the curd.
d. Turn off the heat and let the curdled milk sit for 5 minutes.
e. Line a colander with cheesecloth and strain the curdled milk through it.
f. Rinse the curdled milk with cold water to remove any lemon flavor.
g. Gather the cheesecloth and squeeze out any excess water from the curd.
h. Transfer the curd to a mixing bowl and knead it for 5-7 minutes until it becomes smooth and soft.
i. Divide the curd into small balls and set them aside.
j. In a large pot, mix the sugar and water and bring it to a boil over medium heat.
k. Add the curd balls to the boiling sugar syrup and cover the pot with a lid.
l. Cook the rasgullas for 15-20 minutes on medium heat.
m. Turn off the heat and let the rasgullas cool down in the sugar syrup.
n. Add the rose water to the sugar syrup (optional).
o. Serve the rasgullas chilled.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Milk should be boiled on medium heat, and rasgullas should be cooked on medium heat.
Serving size:
This recipe makes 10-12 rasgullas.
Nutritional information:
Each rasgulla contains approximately 100 calories, 20g carbohydrates, and 2g protein.
Substitutions for ingredients:
- Lime juice can be used instead of lemon juice.
- Cardamom powder can be added to the sugar syrup for flavor.
Variations:
- Saffron can be added to the sugar syrup for a unique flavor.
- Nuts such as almonds or pistachios can be added to the rasgullas for texture.
Tips and tricks:
- Knead the curd well to avoid lumps in the rasgullas.
- Cook the rasgullas covered to prevent them from breaking apart.
- Use full-fat milk for a better texture.
Storage instructions:
Rasgullas can be stored in the sugar syrup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Rasgullas can be reheated in the sugar syrup on low heat for a few minutes before serving.
Presentation ideas:
Serve the rasgullas in a small bowl with some sugar syrup.
Garnishes:
Garnish the rasgullas with chopped nuts or saffron strands.
Pairings:
Rasgullas can be paired with hot chai or coffee.
Suggested side dishes:
Rasgullas can be served as a dessert on their own.
Troubleshooting advice:
- If the rasgullas break apart while cooking, add a little cornflour to the curd mixture.
- If the sugar syrup is too thick, add some water to thin it out.
Food safety advice:
Make sure to use clean utensils and equipment while making the rasgullas.
Food history:
Rasgulla is a popular dessert in India and Bangladesh and is believed to have originated in the eastern state of Odisha.
Flavor profiles:
Rasgulla has a sweet and milky flavor with a soft and spongy texture.
Serving suggestions:
Serve the rasgullas chilled for a refreshing dessert.
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Region: Indian