Rasgulla (ਰਾਸ੍ਗੁਲ੍ਲਾ, রসগোল্লা, రసగుల్లా, रसगुल्ला) is an Indian delicious recipe. It makes a great dessert. Served as a Diwali sweet dish. Rasgulla is a traditional Bengali sweet.
Regional Dish : Gujarat; Bengal; Andhra; Tamil Nadu; South India and North Indian.
Cuisine Style : Bengal | Cooking Time 50 minutes | Take with as Snack | Type Sweet | Shelf Life : 6 days if refrigerated.
Appx. Nutritional values calculated for 1 serving ( 2nos) : Calories (152 K cal), Carbohydrate (5.5 g), Protein (4.8 g), Fat (6.4 g).
Ingredients to serve :
- 4 cups of whole milk
- 1 teaspoon lemon or lime juice
- 1 and ½ cup sugar
- ½ teaspoon cardamom powder
- 3 cup water for boiling (Proportion of sugar to water should be around 1:2.)
- Add a teaspoon of lemon juice to milk and bring it to boil. The lemon juice will separate the milk into watery whey and solid chunks.
- Throw away the liquid part by shifting the mixture through a clean muslin cloth. (It will take around 15 minutes to have excessive water drip off.). Then squeeze out the extra water.
- Mix solid milk chuck with cardamom. Knead it like dough.
- Make a small balls (around ½ inch diameter) out of dough.
- Boil water in a wide utensil with at least 2 to 3 inches of water over medium-low heat.
- Add sugar to the boiling water to make a sweet syrup.
- Gently drop the solid balls in the boiling syrup.
- Cook the balls in the boiling syrup for about half an hour . Balls will expand about twice its size and start to float.
- Remove from the heat. Cool it. Serve it in room temperature or colder.
- You can also add some saffron to the syrup to make it flavour full