Ingredients with Measurements:
- 1 liter full-fat milk
- 1/4 cup lemon juice
- 1/2 cup sugar
- 1 cup water
- 1/2 cup fresh strawberries, chopped
- 1 tsp rose water
- 1/4 tsp cardamom powder
Special equipment needed:
- Cheesecloth
- Large pot
- Mixing bowl
- Strainer
Step-by-step instructions:
1. In a large pot, bring the milk to a boil over medium heat.
2. Once the milk comes to a boil, add the lemon juice and stir gently until the milk curdles.
3. Remove the pot from heat and let it sit for 5 minutes.
4. Line a strainer with cheesecloth and pour the curdled milk through it. Rinse the curdled milk with cold water to remove the lemon flavor.
5. Gather the cheesecloth and squeeze out any excess water from the curdled milk.
6. Transfer the curdled milk to a mixing bowl and knead it for 5-7 minutes until it becomes smooth.
7. Divide the dough into small balls and set them aside.
8. In a separate pot, add the sugar, water, and chopped strawberries. Bring the mixture to a boil and let it simmer for 5 minutes.
9. Add the rose water and cardamom powder to the syrup and stir well.
10. Gently add the rasgulla balls to the syrup and cover the pot with a lid.
11. Let the rasgullas cook in the syrup for 15-20 minutes over medium heat.
12. Remove the pot from heat and let the rasgullas cool down to room temperature.
13. Serve the strawberry rasgullas chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 5g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar or citric acid.
- Rose water can be substituted with vanilla extract.
- Cardamom powder can be substituted with cinnamon powder.
Variations:
- Mango rasgulla: Substitute strawberries with mangoes.
- Chocolate rasgulla: Add cocoa powder to the dough and syrup.
Tips and tricks:
- Knead the dough well to ensure the rasgullas are smooth.
- Do not overcook the rasgullas as they may become hard.
- Let the rasgullas cool down in the syrup to absorb the flavor.
Storage instructions:
- Store the strawberry rasgullas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the strawberry rasgullas chilled.
Presentation ideas:
- Serve the strawberry rasgullas in a bowl with the syrup.
Garnishes:
- Garnish with fresh strawberries.
Pairings:
- Serve with a cup of hot chai.
Suggested side dishes:
- Serve with a side of fresh fruit.
Troubleshooting advice:
- If the rasgullas are too hard, add more water to the syrup and let them cook for a few more minutes.
Food safety advice:
- Make sure to wash your hands and utensils before preparing the recipe.
- Store the strawberry rasgullas in the refrigerator to prevent spoilage.
Food history:
- Rasgulla is a popular dessert in India and is believed to have originated in the eastern state of Odisha.
Flavor profiles:
- Sweet, tangy, and floral.
Serving suggestions:
- Serve the strawberry rasgullas as a dessert after a meal.
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Region: Indian