by Pallavi Purani

Rasgullas

I really never knew making rasgullas shall be so rewarding. I made this for BM#22 and had a blast.

Page 102 of Pressure cooking by Nita Mehta gave me the chance to try my hands on this.


Print Recipe
Rasgullas
I really never knew making rasgullas shall be so rewarding. I made this for BM#22 and had a blast.
Course dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
  • 1 cream milk Full . L
  • 1.5 - 2 tbsps Vinegar . ...
  • 1 cup Sugar . ...
  • 3 cups water . ...
  • 2 cardamoms ... green .
Course dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
  • 1 cream milk Full . L
  • 1.5 - 2 tbsps Vinegar . ...
  • 1 cup Sugar . ...
  • 3 cups water . ...
  • 2 cardamoms ... green .
Instructions
  1. Boil the milk and switch off the gas.
  2. Add the vinegar and let the milk curdle.
  3. Pour the chhena on a cheesecloth/muslin cloth and leave to dry for atleast 2 hours.
  4. Blend in a mixer without water until smooth and uniform.
  5. Put water, sugar and cardamom in the cooker and let it boil.
  6. Make small balls of the chhena mixture and drop in the sugar syrup.
  7. Pressure cook for 1 whistle.
  8. Remove from fire and let it cool. Serve.
  9. Things I learnt:
  10. Mine were flat discs and not plump, so for the next time I shall pressure cook them in lots of sugar water. As they really swell up and need water to stay round. Else they are a hit in the family.
  11. Check out the marathoners running this 22nd edition of blogging marathon here
Recipe Notes



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