HAPPY NEW YEAR TO YOU ALL!!!!!!
I have yet another reason for celebration!!!!!! 'Malpats kitchen' , which was born 6 months before, learned to survive, slowly started crawling, learned to cross impediments, and now with all your support, with a good prop, it has started to sit up.....Yea.....Malpats kitchen turns 6 months old today................6 months & Malpats kitchen has produced 171 recipes......... Thank you all once again for your constant support!!! May this New Year bring out many more healthy recipes from my kitchen, and may all those be tried and certified in your kitchens!!!!!
I decided to make Rasgullas, which is a favourite of many , and I wanted to share, how easy it is to make home-made Rasgullas. This magnificent sweet has no oil or ghee(Of course, sugar is there), but still...........when compared to so many sweets,which require lot of ghee, this sweet can be called harmless. It originated from Orissa and Kolkata and is called 'Roshogolla' in Bengali
Ingredients
Milk (3%) - 5 cups
Sugar - 2 1/4 cups
Curds - 3 tbsps
Lemon juice - 2 tbsps
Water - 4 cups
Cardamom powder - 1/4 tsp
Recipe Cuisine: East Indian - Bengali; Category: Dessert
Prep time: 10 mts; Cooking time: 30 mts
Yields 20 Rasgullas
Milk set to boil in a pan
Curds and lemon juice mixed and kept ready
When milk starts boiling, add the curd-lemon juice mixture to it, keep stirring
Milk starting to curdle
Paneer and whey separated nicely......switch off at this point.
Drain the whole thing in a soft cloth, placed on a strainer.
Hang the bundle for 20-30 mts for the water to drain up nicely. You can also try to squeeze out the excess water by gently pressing. If the bundle is too hot to touch, immerse your hand in a bowl of water, then press gently.
fterwards, keep the paneer bundle under weight.
The fully drained out paneer
Put it in a broad pan, and...............
Knead nicely, at least for 10 minutes, rubbing with the palm of your hand.
Apply full pressure and knead well, you will feel your hand becoming greasy. That means, it is ready, and the grainy look would have disappeared and..............
......it will look like a butter ball.
Make small balls out of it. Remember, after getting cooked, the rasgullas will double in size.
Keep the sugar and water in a pressure pan, allow it to boil. Add 1/4 tsp cardamom powder to it now.
Drop the balls one by one gently.
Close the lid, when steam comes, lower the flame, and steam for 10 minutes. After switching off, don't open immediately. Allow to rest for 5 minutes.
Aaha!!!!look at the soft, white, rasgullas, doubled up in size, well immersed in sugar syrup!!!
This post first appeared in www.malpatskitchen.com
Notes
*Some people use high fat milk, I am happy with this...why add unnecessary fat???
*And also, some reduce the quantity of sugar. I prefer to add this amount (the ratio is 4 cups milk : 2 cups sugar), because, as it is, rasgulla is quite a bland thing with not much flavours, so, this amount of sugar is definitely needed.Anyway, as we notice, we don't gulp down all the sugar syrup, right??
*Rose essence also can be added instead of cardamom powder.
*Always make sure to keep a spacious pan to cook the rasgullas, so that they will not dash against each other, and will have enough space to double in size.
*Can also be cooked with whistle. Cook for one whistle, then lower and cook for 5 minutes. That will also yield good rasgullas.
Wishing you all a very very Happy and Prosperous New Year once again!!!!
The tinned version of various brands of rasogollas pales in comparison to your mouthwatering white spongy ballsUM... How divine! Hats off to the ever detailed illustration of this Bengal delicacy. I simply loved them Must try for the readers.
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