Rasgulla

Rasgulla : The Traditional Bengali Sweet Delight

by with No Comment DessertsDiwaliIndianLatest RecipesRecipes

Rasgulla, a traditional Bengali sweet made from fresh chenna (Indian cottage cheese) and cooked in a light sugar syrup. These spongy, syrup-soaked balls are not just a treat for your taste buds but also a symbol of love and celebration in Indian culture.

Rasgulla : The Traditional Bengali Sweet Delight
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Rasgulla : The Traditional Bengali Sweet Delight

Recipe by Tasty DripsCourse: DessertsCuisine: IndianDifficulty: Medium
Servings

12

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

60

kcal

Ingredients

  • For Chenna:

  • 1 liter whole milk.

  • 2-3 tablespoons lemon juice or vinegar.

  • Ice cubes (for cooling).

  • For Sugar Syrup:

  • 1 cup sugar

  • 4 cups water

  • 1-2 cardamom pods (optional, for flavor)

  • Additional:

  • A pinch of saffron (optional, for color and flavor)

  • A few drops of rose or kewra essence (optional, for aroma)

Directions

  • Prepare the Chenna
  • Boil the Milk: In a heavy-bottomed pot, bring the milk to a boil over medium heat, stirring occasionally to prevent burning.
  • Curdle the Milk: Once it boils, turn off the heat and slowly add the lemon juice or vinegar, stirring gently until the milk curdles completely and the whey separates (you’ll see a greenish liquid).
  • Strain the Chenna: Line a colander with a muslin cloth or cheesecloth. Pour the curdled milk into the colander to strain out the whey. Rinse the chenna under cold water to remove the acidity and stop the cooking process. Gather the cloth edges and squeeze out excess water. Let it drain for 10-15 minutes.
  • Make the Sugar Syrup
  • Prepare Sugar Syrup: In a large pot, combine sugar and water. Add cardamom pods if using. Bring to a boil, stirring until the sugar dissolves completely. Let it simmer on low heat for about 5 minutes, then turn off the heat.
  • Make Rasgulla Balls
  • Knead the Chenna: Transfer the drained chenna to a clean surface. Knead it well for about 5-7 minutes until it becomes smooth and soft. Make sure there are no lumps.
  • Form Balls: Divide the kneaded chenna into small portions and roll them into smooth, small balls (about the size of a marble). Ensure there are no cracks.
  • Cook the Rasgulla
  • Cook in Sugar Syrup: Carefully drop the balls into the boiling sugar syrup. Cover the pot and let them cook for about 15-20 minutes on medium heat. The rasgullas will double in size as they absorb the syrup.
  • Cool Down: Once cooked, turn off the heat and let the rasgullas sit in the syrup for at least an hour before serving.
  • Serve
  • Garnish: Optionally, add saffron or essence to the syrup for extra flavor. Serve chilled or at room temperature, and enjoy the delightful taste of homemade rasgulla

Notes

  • Ensure the chenna is well-kneaded to achieve the right texture.
  • Maintain a gentle boil to avoid breaking the rasgullas.
  • Allow them to soak in the syrup for a few hours for the best flavor.
  • Calories mentioned above are per piece
Gulab Jamun

Easy Gulab Jamun Recipe : A Sweet Delight for Festivals

by with No Comment DessertsDiwaliIndianLatest RecipesRecipes

Gulab Jamun is a beloved Indian dessert made from soft, melt-in-your-mouth milk-based dough balls, deep-fried to perfection and soaked in a fragrant sugar syrup. Perfect for festivals, celebrations, or any sweet tooth craving, this dish embodies the essence of Indian sweets with its rich flavors and delightful texture.

Easy Gulab Jamun Recipe : A Sweet Delight for Festivals
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Easy Gulab Jamun Recipe : A Sweet Delight for Festivals

Recipe by Tasty DripsCourse: DessertCuisine: IndianDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

150

kcal

Ingredients

  • For the Gulab Jamun:

  • 1 cup khoya (dried whole milk)

  • 1/4 cup all-purpose flour (maida)

  • 1/4 tsp baking powder

  • 1/4 tsp cardamom powder

  • 1/4 cup milk (as needed for kneading)

  • Oil or ghee (for deep frying)

  • For the Sugar Syrup:

  • 1 cup sugar

  • 1 cup water

  • 1/2 tsp rose water (optional)

  • 1/4 tsp cardamom powder

Directions

  • Make the Sugar Syrup:
  • In a saucepan, combine sugar and water. Bring it to a boil until the sugar dissolves completely.
  • Add cardamom powder and rose water. Let it simmer for 5-10 minutes. Remove from heat and let it cool.
  • Prepare the Dough:
  • In a mixing bowl, combine khoya, all-purpose flour, baking powder, and cardamom powder.
  • Mix well, then gradually add milk to form a soft, smooth dough. Avoid over-kneading.
  • Shape the Balls:
  • Grease your hands with a little ghee and take small portions of the dough to roll into smooth balls. Ensure there are no cracks.
  • Fry the Gulab Jamun:
  • Heat oil or ghee in a deep frying pan on low to medium heat. The temperature should be around 180°C (350°F).
  • Carefully add the dough balls to the hot oil, frying them in batches. Fry until golden brown, turning gently for even cooking.
  • Soak in Syrup:
  • Once fried, remove the Gulab Jamun using a slotted spoon and let them drain on paper towels.
  • While they are still warm, immerse them in the warm sugar syrup. Let them soak for at least 30 minutes, allowing the syrup to penetrate.
  • Serve:
  • Serve warm or at room temperature. Enjoy your delightful Gulab Jamun garnished with chopped nuts if desired.

Notes

  • Feel free to adjust the ingredients or methods based on your preferences! Enjoy your cooking