Rasgulla / Bengali Sweet Balls / Roshogolla

Ingredients:

1 liter Milk (full cream)

2 Tbsp Curd

2 Cup Sugar

3 – 3 ½ Cup Water

1 pinch Elachi powder

10 – 20 nos Ice Cubes

Method:

1.  Heat milk in a heavy bottomed pan, bring to boil and simmer it. Now add curd to the boiling milk and stir.

2.  Stir continuously till the milk curdles completely.

3.  Now add ice cubes and allow cooling completely.

4.  Take a muslin cloth and pour the curdled milk and filter it completely.

5.  Now wash the curdled milk in running water to remove the sourness.

6.  Squeeze out the excess water and hang it for 30 – 45 minutes.

7.  After 30 – 45 minutes, take out the paneer in a plate and start kneading this for 7 – 10 minutes.  (Kneading is very important step be’z of this you will get soft and spongy Ragullas)

8.  Now Make a Ping pong balls.

9.  Put sugar elachi powder and water in a pressure cooker and boil it.

10. Once the water is start boiling put the ping pong balls one by one in medium flame.

11. Now cover and wait for 1 whistle (in medium flame only).  After a whistle wait for 5 more minutes (Low flame only) and switch off the heat.

12.  Now let the pressure cooker to release its pressure by itself and then open the lid.

13.  After 10 – 12 minutes the balls would be doubled in size.

14.  Cool down completely and refrigerate it for an hour and serve chilled.

Note:

Use curd to split the milk as mentioned. (Add curd while milk is boiling)

We can use the whey water to make chapathi dough which makes chapathi very soft.

Kneading is very important step be’z of this you will get soft and spongy Ragullas)

Thanks and Regards,

Latha

More recipes on Latha’s Kitchen

Copyright © Latha’s Kitchen

If you like this post, please consider sharing it with others.  I would love to hear you via E Mail. And show your love to my Facebook Page if you like the content here :-)

Royal Dessert - Shahi Tukada

INGREDIENTS

For toasted and fried Bread

Bread Slices(Remove the brown sides and cut 1 bread into 4 pieces)

Ghee (for Deep Fry)

For Rabri

½ liter full fresh cream milk
3-4 green cardamoms

For Sugar Syrup

½ cup Sugar

½ cup Water

For Garnishing

15-16 almonds (blanched and shredded)
2 tbsp pista (blanched and shredded)

Chandi ka vark (optional)

METHOD

For Rabri

 

1. Boil milk in a wide and heavy bottomed pan.

2. Now add green cardamoms and simmer over low heat for at least half should evaporate, when done, the color changes to an off white color.

3. Remove from the flame and bring down to the room temperature and refrigerate it.

For Sugar Syrup

4. Take a wok, put sugar and water, bring to boil till you get one thread consistency. Remove from the heat and keep it aside.  (You can remove the impurities by adding 1 tsp milk)

For toasted and fried bread

 

5. Take a pan, roast the bread slices and deep fry it, till golden brown color.

How to assemble

6. Dip the fried bread slides one by one into the sugar syrup and arrange it in a plate.

7. Now finally pour the rabri and garnish with shredded almonds, pista and chandi ka vark.

Note: You can directly deep fry the bread slices but if you roast it first it will absorb less amount of oil.

Rasmalai

 

 INGREDIENTS

250 gm chenna
100 gm sugar
1 liter full cream milk
5 gm cardamom powder
25 gm almonds and pista (Shredded)
0.5 gm saffron

For Sugar Syrup
600 ml water
300 ml sugar

METHOD

1. For sugar syrup, heat the sugar and the water.

2. Boil the milk in a heavy bottomed pan and reduce till about half the volume of milk is left.

3. Add cardamom powder, saffron, almonds and pista bring to a boil.

4. Make ping pong balls of the chenna and flatten it with the help of your palms.

5. Now boil the ping pong chenna balls in the sugar syrup for 20 minutes and drain the sugar syrup.

6. Finally put the rasgullas into the milk and again boil for 3 minutes.

7. Switch off the gas and bring it to room temperature, then place it in refrigerator and serve it chilled. 

Thanks and Regards,

Latha

Mango Kulfi

INGREDIENTS

400 gm sweetened condensed milk
1/2 cup mango pulp/puree
1/2 cup cream
12-15 almonds-blanched and shredded
8 kulfi moulds
Chandi ka vark -optional

METHOD

1. Add together the condensed milk, mango pulp and cream. Mix it well.

2. Add nuts, saving a few for garnishing. Mix well and pour into mould.

3. Freeze at the lowest possible temperature.

4 . To serve take the mould out of the freezer and de-mould the kulfi into serving bowl.

5. Garnish with chandi ka vark and nuts and serve immediately.

Thanks and Regards,

Latha

Kulfi

INGREDIENTS

1 litre full cream milk
1/2 cup sugar
1/4 tsp saffron
3-4 green cardamoms
10-12 almonds-blanched and shredded
2 tbsp pistas-blanched and shredded
8 kulfi moulds
Chandi ka vark-optional

METHOD

1. Boil milk in a wide and heavy bottomed pan.

2. Boil till about half the volume of milk is left. (Will take 30 - 40 Minutes to thicken)

3. Now add sugar, saffron and green cardamoms and simmer over low heat for another minute or two, when done, the colour changes to a off white color.

4. Remove from the flame. When cool, add the nuts, saving a few for garnishing. Mix well and pour into kulfi moulds.

5. Freeze at the lowest possible temperature.

6. To serve take the mould out of the freezer and de-mould the kulfi into serving bowl.

7. Garnish with chandi ka vark and nuts and serve immediately.

Thanks and Regards,

Latha

Pinni

INGREDIENTS

250 gm urad daal powder

100 gm ghee

175 gm castor sugar

25 gm raisins

100 gm almonds - Shredded (as per your requirement)

METHOD

1. Heat the ghee and roast the urad daal powder till it becomes light brown in colour and aromatic.

2. Remove from the heat and let it cool. 

3. When cooled to room temperature, add the sugar and mix well, rubbing the sugar in (you can sieve the castor sugar which will help you to mix it properly).

4. Finally add the raisins and the almonds.

5.  Divide into equal portion and shape each portion into round or the shape which you like the most

Thanks and Regards,

Latha

 

Gajar Ka Halwa

INGREDIENTS (Serves 4)

1 kg carrots
1½ liter milk
8 cardamoms
5-7 tbsp ghee
5-7 tbsp sugar
2 tbsp raisins
1 tbsp shredded almonds
2 tbsp chopped dates

METHOD

1. Peel and grate the carrots.

2. Cook in milk with the cardamom until liquid evaporates.

3. Heat ghee in a heavy bottomed pan and add the carrot mixture.  Cook over a low flame for 10-15 minutes.

4. Stir in sugar and continue cooking until the halwa turns dark reddish color. 

5. Finally add fried dried fruit and serve. 

Thanks and Regards,

Latha