Posted on August 19, 2008 in Latest News
Originated from Orissa, developed and marketed by Bengalis, one of the most mouth watering delicacies of India, Rasgulla or Roshogolla is the common recipe for Diwali all over India. Do you know anyone who does not like Rasgulla? It is pretty hard to stop your watering mouth.
Here are the ingredients and the method preparation of Rasgulla:
Ingredients:
For Rasgullas:
- Recipe chenna : 1
- Plain flour (Maida) : 1 tea spoon
For Sugar Syrup:
- Sugar : 5 cups
- Milk : 1 cup
Other ingredients:
- Maida (plain flour) : 2 tea spoons
Method of Preparation:
Rasgullas:
- Divide the chenna into several equal portions and roll each portion into a ball, carefully see whether any cracks are there on the surface
- Dust the plate lightly with the plain flour and keep the rolled chenna balls on it
Sugar Syrup:
- Mix the sugar and milk with 3 cups of water in a pan and stir continuously till the sugar completely dissolves
- Once the syrup starts to boil, the impurities of the sugar will begin to float on the surface and form a grey layer
- Heat over a medium flame which allows the grey layer to float. Avoid stirring at this moment
After few minutes, drizzle a cup of water from the sides of the pan. It brings down the temperature of the sugar syrup and will not allow it to boil more
- Continue the process as it is for 10 minutes and then remove the grey layer with the help of a spoon
- Make the syrup boil again and drizzle a cup of water from the sides of the pan and remove the all the impurities from the syrup
- Increase the flame and boil for 2 to 3 minutes. Keep the sugar syrup aside
Mixing the Rasgulla with Sugar Syrup:
- Make a flour solution (mix 2 teaspoons of the plain flour with 1 cup of water) and keep aside
- Boil the sugar syrup vigorously over a high flame
- When the syrup boils, sprinkle half the flour solution in it and add the chenna balls. Don’t touch the balls at this moment
- A foaming layer is formed on the surface of the syrup
- Once the foaming layer disappears, sprinkle the remaining flour solution
- Continuously sprinkle a cup of water on the surface of the syrup. Ensure that the syrup makes a foam while cooking rasgullas
- Cook for 15 minutes. Continuously sprinkling water allows the foam to form
- Now, check whether the rasgullas are cooked or not. It is cooked, if the rasgulla springs back and retains its shape when pressed
- If the rasgulla sinks to the bottom, it is cooked
- Remove the pan from fire
- Put the rasgullas in another bowl along with 2 ladles of sugar syrup and 1 cup of water
- Cool the rasgullas for 4 hours, then serve the mouth watering sweet
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