Sunday, November 11, 2012

Rasagulla


   Rasagullas are famous Bengali sweet. It became popular in south india for the past few years.
Rasagullas are made of panner – Indian cottage cheese. In this recipe cheese balls are cooked in the sugar syrup.
Requirements :
Fresh homemade panner  from one lit milk  
Sugar – 2 cup
Rose essence – 2 drops
Chopped pistachios

Method :
Knead the fresh panner till it becomes soft. It may take about 15 – 20 minutes.
Shape into small round balls . Take care to make smooth balls without any crack .
Mix the sugar with four cups of water and dissolve fully.
Boil this sugar water for about ten minutes.
Add the shaped panner balls into the boiling sugar syrup slowly.
Close with the lid and cook for about twenty minutes in low flame. Don’t stir in between.
The rasagullas will double in size. Sugar syrup will be watery.
After twenty minutes , open lid and boil for another ten minutes to thicken the syrup . ten minutes is enough , not more than that.
Let it cool down.
Garnish with the chopped pistachio and serve.

Rasagullas will be more tasty when served chill.
Note :
 A table spoon of maida can be add to the panner while kneading , it gives a smooth and even texture to rasagulla.
Crack in the panner ball may lead to separation while cooking , so avoid any crack.


Let's Party- Fest Celebration Event hosted by Preeti’s Kitchen Life  and announced by Surabhi's My Cookbook.


my diwali basket event happening @ pallavi's space.

Diwali Bash







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istmas @ cook like priya and  my friend divya's space




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3 comments:

  1. Awesome recipe... i love this bengali rasogullaaa... wow this completely month you post wonderful indian mithai on your blog... good visual treat for all

    ReplyDelete
  2. Thanks for linking this entry with my WTML event

    ReplyDelete

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