Wednesday, November 25, 2009

Rasgulla/Rasagulla/Rosogulla

S loves rasgullas. Last weekend when we went to the Indian grocery store, he wanted to buy them from a tin but wanted to make them for him. So I made them today. Ingredients:



Making of chenna  here
 Chenna made from 1/2 gallon of milk(drain with out any water)
 
For sugar syrup:
2 cups sugar(reduce if u like)
4 cups water
1/4 tsp cardamom pwd
3-4 drops rose essence or rose water




Method:
Boil sugar and water along with cardamom powder in a heavy bottomed pan and keep aside. Meanwhile, knead the chenna till it becomes smooth and when u roll, it makes a perfect ball. Make small marble sized balls(they will double in size) and slowly drop in the boiling sugar syrup.Cover and cook for 10-12 min on low heat,turning once in between(u will see that they have doubled in size). Add  rose essence just before turning off the stove.Remove into a bowl carefully along with the syrup and set aside to cool.When cool refrigerate for atleast 5-6 hours.Serve chilled or room temperature. Enjoy!!!

Note: Rasgulla can be stored in the refrigerator in an airtight box for upto 5 days.

4 comments:

A Homemakers Diary said...

Perfect rasgullas. S must have loved it...

Bhagi said...

Thank you Sayantani. S loved 'em....

Evy said...

Oh one of my favourites! Thanks for sharing. The one that I saw in some Indian store are slightly brown color. May I konw what's the difference?

Bhagi said...

@Evy
Thank you ....The one's u saw in the shop were they gulab jam???? If not then may be their milk was a little burnt when making chenna (just guessing here)..sry if its no help....

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