Wednesday, September 24, 2014

RASGULLAS: GUEST POST BY GAYATRI PRAVEEN KAMATH

RASGULLAS: GUEST POST BY GAYATRI PRAVEEN KAMATH

If you were to take a poll and ask people in India about their favourite sweets for dessert, I am sure the Bengali delight, Rasgullas will feature in many people's list as the most popular ones.

In my mind, I associate Rasgullas with the firm of K C Das as I remember buying this dessert sold in tins by them. All of us in our family loved them.

Today, I am grateful to my friend, Gayatri Praveen Kamath for sharing her recipe for making rasgullas. The ones she made indeed look delicious!



Ingredients:
  • Full Fat Milk, 1 litre, to boil and then curdle
  • Juice of 1 Lemon
  • Water, about 1 and 1/2 cups
  • Sugar, about 2 cups
Method:

Heat the milk in a thick-bottomed kadhai, stirring continuously
When it starts to boil, squeeze the juice of one lemon ( after discarding the seeds)
Stir again till the milk gets curdled
Now sieve the chenna* for preparing the rasgulla balls
Tie the chenna in a muslin cloth and squeeze till the last drop of water is squeezed out from the chenna
Now knead the chenna properly, at least for 10 minutes to get a very, very soft dough and prepare balls
This kneading is very important
Next, in a pressure cooker measure 1 and 1/2 cups of water and 2 cups of sugar and slowly add these paneer balls to it
Put the cooker lid and cook on high flame till the first whistle
Let it cook for about 2 minutes more and then switch off the flame
The rasgullas are now ready
Allow them to cool and serve as per your choice.

* chenna is a variety of Indian cottage cheese always made out of cow's milk.