Rasgulla

Name: Rasgulla
Total time: 1500 s
Yield: 8 pieces
Cuisine: Indian
Ingredients: 1 litre cow milk; 2 Tbsp white vinegar; 1 cup sugar; 1 tsp cornflour; 6 cups water; as required Ice cubes in cold water

Dr.Madhumita Mishra @FoodTalking

Odisha

#mychildhoodrecipe

As a child and even now my favourite sweet dish is rasagolla. My mother makes special rasagollas and as a child I could never resist eating one after another till I got saturated.

Today I tried to recreate her recipe and my family loved and enjoyed the spongy rasogollas.

#mychildhoodrecipe

As a child and even now my favourite sweet dish is rasagolla. My mother makes special rasagollas and as a child I could never resist eating one after another till I got saturated.

Today I tried to recreate her recipe and my family loved and enjoyed the spongy rasogollas.

Dr.Madhumita Mishra @FoodTalking

Odisha

#mychildhoodrecipe

As a child and even now my favourite sweet dish is rasagolla. My mother makes special rasagollas and as a child I could never resist eating one after another till I got saturated.

Today I tried to recreate her recipe and my family loved and enjoyed the spongy rasogollas.

#mychildhoodrecipe

As a child and even now my favourite sweet dish is rasagolla. My mother makes special rasagollas and as a child I could never resist eating one after another till I got saturated.

Today I tried to recreate her recipe and my family loved and enjoyed the spongy rasogollas.

Saved

Ingredients

25 mins

8 pieces

1 litrecow milk
2 Tbspwhite vinegar
1 cupsugar
1 tspcornflour
6 cupswater
as required Ice cubes in cold water

Saved

Steps

25 mins

1

Take 1liter of cow milk in a vessel. Heat the milk and bring to boil. Switch off the flame.
2

Dilute the vinegar by adding water. Mix the diluted vinegar to the boiled milk little in batches till you find coagulation of milk. Stop adding diluted vinegar.
3

Sieve the cheese, keep the whey for further use to make dal/kadhi.
4

Wash the cheese in running water to get rid of traces of sourness of vinegar as this spoils making rasagullas.
5

Shift the cheese to a muslin cloth, tight with a knot, and allow the extra whey to run away for 30 minutes.
6

After 30 minutes knead the cheese for 4-5 minutes with the end part of the palm to make a soft and lump-free cheese dough.
7

Meanwhile, take 1 cup sugar and 6 cups of water and keep on the flame to boil and sugar mixes with water.
8

Mix the cornflour with cheese and knead again. Cornflour/cornstarch help in the binding so that the rasagullas don't break in sugar syrup.
9

Add the made rasagullas one by one to the boiling sugar syrup. When they come to the surface of sugar syrup cover and allow to boil for 4 minutes. This process doubles the volume of rasagullas.
10

Transfer the rasagullas to ice-cold water to stop cooking. When they cool down discard water by pressing the rasogullas.
11

Now keep the rasagullas in a bowl and add sugar syrup. The rasagullas absorb the sugar syrup and they will double in volume. So the spongy rasagullas are ready to enjoy.

Saved

Cooksnaps

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Dr.Madhumita Mishra @FoodTalking

on July 26, 2021 08:18

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.