November 12, 2011

Rasgulla

Im an ardent fan of Bengali sweets. Rather, sweets in general lure me. I usually prefer Mishti's Rasgullas in Bangalore. One fine day when I was going thru Tarla Dalal's website, I saw this recipe and tried it. It came out quite good, for a first timer.

Ingredients
Chenna - 1 cup
Sugar - 3 cups
All Purpose Flour - 2 tbsp

Method
Divide the chenna into small balls, with no cracks on the surface.
Dust a plate with some all purpose flour and place the chenna balls on it.
Boil sugar with water, remove impurities, and allow the sugar to dissolve completely.
Add the chenna balls and cook with a closed lid for 15 minutes on a frothy sugar syrup. Check every 5 minutes. The would have enlarged to twice the original size by then.
To check if the rasgullas are cooked well, try to press it from the sides and it will bounce back.
Transfer the rasgullas with 2 parts of sugar syrup and one part of water as required. Serve it chilled.

Bon Appetit!!
Rudra

3 comments:

Ms.Chitchat said...

Nice looking rasagollas, quite easy too. Do we have to knead with the flour or just roll the flour after preparing the chenna balls??

Rudra said...

Thanks Ms.ChitChat!! Just roll the chenna balls with maida.

Premalatha Aravindhan said...

wow delicious rasagullas,yummy...