Ingredients with Measurements:
- 1 liter full-fat milk
- 1/4 cup lemon juice
- 1/2 cup sugar
- 1/4 cup pistachios, chopped
- 4 cups water
- 1/4 cup rose water
Special equipment needed:
- Cheesecloth
- Large pot
- Mixing bowl
- Strainer
- Serving dish
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 lemon juice and stir until the milk curdles.
3. Remove the pot from heat and let it cool for 5 minutes.
4. Line a strainer with cheesecloth and pour the curdled milk through it. Rinse the curds with cold water to remove the lemon flavor.
5. Gather the cheesecloth and squeeze out any excess water from the curds.
6. Transfer the curds to a mixing bowl and knead them for 5-7 minutes until they become smooth and soft.
7. Divide the mixture into small balls and set aside.
8. In a separate pot, add water and sugar and bring it to a boil.
9. Add the balls of curdled milk to the boiling syrup and cover the pot.
10. Cook for 15-20 minutes on medium heat.
11. Remove from heat and let the rasgullas cool down to room temperature.
12. In a small bowl, mix chopped pistachios and rose water.
13. Once the rasgullas are cooled, transfer them to a serving dish and pour the pistachio-rose water mixture over them.
14. Garnish with additional chopped pistachios.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 240
Fat: 10g
Carbohydrates: 30g
Protein: 8g
Substitutions for ingredients:
- Almonds can be used instead of pistachios
- Lime juice can be used instead of lemon juice
- Cardamom powder can be added to the syrup for additional flavor
Variations:
- Saffron can be added to the syrup for a more fragrant flavor
- The rasgullas can be stuffed with a small piece of pistachio or almond before cooking
- The rasgullas can be served with a scoop of vanilla ice cream for a unique dessert experience
Tips and tricks:
- Kneading the curdled milk mixture is important to achieve a smooth texture
- Make sure to squeeze out any excess water from the curds before shaping them into balls
- Do not overcook the rasgullas, as they can become tough and rubbery
Storage instructions:
The rasgullas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the rasgullas in a pot with a little bit of water and heat on low until warm.
Presentation ideas:
Arrange the rasgullas on a platter and garnish with additional chopped pistachios and rose petals.
Garnishes:
Chopped pistachios, rose petals
Pairings:
Masala chai, mango lassi
Suggested side dishes:
None
Troubleshooting advice:
- If the curdled milk mixture is too dry, add a little bit of milk to make it more pliable
- If the rasgullas are too hard, they may have been overcooked. Try cooking them for a shorter amount of time.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before cooking.
Food history:
Rasgulla is a popular dessert in India, particularly in the eastern state of West Bengal. It is believed to have originated in the city of Kolkata in the 19th century.
Flavor profiles:
Sweet, nutty, floral
Serving suggestions:
Serve the rasgullas as a dessert after a meal or as a sweet snack.
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Region: Indian