Rasagulla

This is a famous Bengali Sweet. I’ve heard from my brother that in Bengal, rasagullas are preserved in earthen pots which is the best way of preservation and gives the ultimate taste .  Though known as a Bengali sweet, history says that this great sweet originated from Orissa.

Ingredients:

Milk                                         --    4 cups

Lemon Juice/ Vinegar          --    2 tbsp

Sugar                                      --   1 ½ cup

Cardamom Powder               --   ½ tsp

Preparation of Rasagulla:

Boil the milk in a pan, stirring occasionally. When the milk comes to boil, add the lemon juice / vinegar and continue stirring. You can see the milk solids getting separated from the whey.

Turn of the fire and drain the water, using a muslin cloth; to get the milk solids. The milk solid left over is called Chenna. Wash the chenna in cold water and squeeze well. This will help to remove the traces of lemon / vinegar.

 

Squeeze out as much as water as possible. Knead the chenna into smooth dough. This is a long process and it may take around 10 – 15 minutes. You can also use a food processor to make it easier. Make small smooth balls out of the dough with the palms.

Combine sugar, 4 cups of water and cardamom powder in a pressure cooker and bring it to boil. Add these balls into the syrup and pressure cook them for 1 whistle. Let the cooker cool before opening it.

Refrigerate the rasagullas with the syrup and serve chill. If you want the syrup to be thicker, take out the balls and then boil the syrup to the required consistency. Then return the balls into the syrup and refrigerate.

Recipe Courtesy: Showmethecurry