This delicious sweet has got lots of names in different parts of India. It is called as Rasagola in Oriya or Roshogulla in Bengali and predominantly called as Rasgulla all over the country.
This recipe is originated in Orissa, India where traditionally served in mud pots. Also, Rasgulla has been traditionally offered to the Hindu goddess Lakshmi at the city of Puri in Orissa.
Ingredients:
Milk - 2 litres
Vinegar - up to 1/2 cup or juice extracted from 3-4 lemons
Sugar - 2 cups
Water - 10 cups
Sooji - 1 tbsp (optional)
Method:
Bring the milk to boil. Add the required amount of vinegar slowly until the milk curdles.
Immediately turn off the heat and drain the curdled milk using a muslin cloth.
When it is still hot try to squeeze out the moisture as much as you can.
To remove the extra moisture, place the muslin cloth along with channa on to a cotton / turkey towel and roll it thoroughly.
Now place the channa on a clean surface. Add sooji to this and mash it thoroughly to form a nice and smooth dough.
In the mean time, melt the sugar in water and bring it to boil.
Whilst the sugar syrup is boiling, make small balls out of the dough.
Slowly drop the cheese balls into the sugar water and boil them for about 15 - 20 minutes.
The sugar will increase the density of water and hence the cheese balls do not break into pieces. Make sure that the sugar water should not become syrupy whilst boiling for longer period. To avoid this add little bit of water in between.
Note: In order to make Rasgullas the channa should be soft unlike paneer. To get the softest cheese, add few ice cubes as soon as the milk curdles to stop the boiling process with immediate effect. If you do not have the ice cubes handy, dip the muslin cloth with channa in ice cold water.
This recipe is originated in Orissa, India where traditionally served in mud pots. Also, Rasgulla has been traditionally offered to the Hindu goddess Lakshmi at the city of Puri in Orissa.
A great science art of transforming the liquid milk into solid succulent dessert.
Ingredients:
Milk - 2 litres
Vinegar - up to 1/2 cup or juice extracted from 3-4 lemons
Sugar - 2 cups
Water - 10 cups
Sooji - 1 tbsp (optional)
Method:
Bring the milk to boil. Add the required amount of vinegar slowly until the milk curdles.
Immediately turn off the heat and drain the curdled milk using a muslin cloth.
When it is still hot try to squeeze out the moisture as much as you can.
To remove the extra moisture, place the muslin cloth along with channa on to a cotton / turkey towel and roll it thoroughly.
Now place the channa on a clean surface. Add sooji to this and mash it thoroughly to form a nice and smooth dough.
In the mean time, melt the sugar in water and bring it to boil.
Whilst the sugar syrup is boiling, make small balls out of the dough.
Slowly drop the cheese balls into the sugar water and boil them for about 15 - 20 minutes.
The sugar will increase the density of water and hence the cheese balls do not break into pieces. Make sure that the sugar water should not become syrupy whilst boiling for longer period. To avoid this add little bit of water in between.
Note: In order to make Rasgullas the channa should be soft unlike paneer. To get the softest cheese, add few ice cubes as soon as the milk curdles to stop the boiling process with immediate effect. If you do not have the ice cubes handy, dip the muslin cloth with channa in ice cold water.
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