Ingredients with Measurements:
- 1 liter full-fat milk
- 1/4 cup lemon juice
- 1/2 cup sugar
- 3 cups water
- 1/2 cup desiccated coconut
- 1/4 tsp cardamom powder
Special equipment needed:
- Cheesecloth
- Large pot
- Mixing bowl
- Slotted spoon
Step-by-step instructions:
1. In a large pot, heat the milk over medium heat. Stir occasionally to prevent burning.
2. Once the milk comes to a boil, add the lemon juice and stir until the milk curdles.
3. Remove from heat and let it sit for 5 minutes.
4. Line a colander with cheesecloth and strain the curdled milk. Rinse with cold water to remove any lemon flavor.
5. Squeeze out any excess water from the cheesecloth and transfer the chenna (milk solids) to a mixing bowl.
6. Knead the chenna for 5-7 minutes until it becomes smooth and soft.
7. Divide the chenna into small balls and set aside.
8. In a separate pot, combine the sugar and water and bring to a boil.
9. Add the chenna balls to the sugar syrup and cover the pot.
10. Cook for 15-20 minutes over medium heat until the balls double in size.
11. Remove from heat and let it cool to room temperature.
12. In a pan, toast the desiccated coconut until golden brown.
13. Add the cardamom powder and mix well.
14. Roll the rasgulla balls in the toasted coconut mixture.
15. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 200
Fat: 7g
Carbohydrates: 30g
Protein: 5g
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar or citric acid.
- Desiccated coconut can be substituted with grated fresh coconut.
Variations:
- Add saffron strands to the sugar syrup for a fragrant flavor.
- Add chopped nuts to the coconut mixture for added crunch.
Tips and tricks:
- Knead the chenna well to ensure a smooth texture.
- Make sure the sugar syrup is boiling before adding the chenna balls.
- Let the rasgulla cool completely before rolling in the coconut mixture.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve in a bowl with a sprinkle of extra toasted coconut on top.
Garnishes:
Extra toasted coconut and chopped nuts.
Pairings:
Serve with a cup of chai tea.
Suggested side dishes:
None.
Troubleshooting advice:
- If the chenna balls are too hard, knead the chenna for longer.
- If the rasgulla balls break apart in the sugar syrup, the chenna may not have been kneaded enough.
Food safety advice:
Make sure to use fresh ingredients and store in the refrigerator.
Food history:
Rasgulla is a popular dessert in India, originating from the state of Odisha.
Flavor profiles:
Sweet, creamy, and coconutty.
Serving suggestions:
Serve chilled as a dessert.
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Region: Indian