Ingredients with Measurements:
- 1 liter full-fat milk
- 1/4 cup lemon juice
- 1/4 cup water
- 1 cup sugar
- 4 cups water
- 1/4 teaspoon saffron strands
- 1/4 cup chopped pistachios
Special equipment needed:
- Cheesecloth
- Large pot
- Mixing bowl
- Slotted spoon
Step-by-step instructions:
1. In a large pot, bring the milk to a boil over medium heat.
2. Once the milk starts boiling, add the lemon juice and water. Stir continuously until the milk curdles and the whey separates.
3. Remove the pot from the heat and let it sit for 5 minutes.
4. Line a colander with cheesecloth and strain the curdled milk. Rinse the curdled milk under cold water to remove any lemon flavor.
5. Gather the cheesecloth and squeeze out any excess water from the curdled milk.
6. In a separate pot, add sugar and water and bring it to a boil.
7. Add the curdled milk balls to the boiling sugar syrup and cover the pot with a lid. Let it cook for 15 minutes on medium heat.
8. In a small bowl, soak the saffron strands in 2 tablespoons of hot water.
9. After 15 minutes, remove the pot from the heat and add the saffron water to the rasgulla.
10. Let the rasgulla cool down to room temperature.
11. Once the rasgulla has cooled down, sprinkle chopped pistachios on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 8g
- Carbohydrates: 65g
- Protein: 8g
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar or citric acid.
- Saffron strands can be substituted with cardamom powder.
Variations:
- Add rose water to the sugar syrup for a floral flavor.
- Use almond flakes instead of pistachios for a different texture.
Tips and tricks:
- Squeeze out as much water as possible from the curdled milk to avoid a watery sugar syrup.
- Do not overcook the rasgulla as it can become rubbery.
- Let the rasgulla cool down completely before adding the saffron water.
Storage instructions:
- Store the rasgulla in the sugar syrup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the rasgulla in the sugar syrup for 30 seconds.
Presentation ideas:
- Serve the rasgulla in a bowl with the sugar syrup.
Garnishes:
- Chopped pistachios or almond flakes.
Pairings:
- Serve with a cup of hot chai or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the rasgulla is too hard, it means it has been overcooked. Cook for a shorter time next time.
- If the rasgulla is too soft, it means it has not been cooked long enough. Cook for a longer time next time.
Food safety advice:
- Use fresh milk to avoid any bacterial contamination.
Food history:
- Rasgulla is a popular dessert in India and is believed to have originated in the eastern state of Odisha.
Flavor profiles:
- Sweet, saffron, and nutty.
Serving suggestions:
- Serve the rasgulla chilled or at room temperature.
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Region: Indian