Rasgulla

Rasgulla

I never thought I would be making Indian mithai at home and cheers to my effort. First attempt in making Rasgulla and it was a huge success. We wiped out the entire bowl in 1 day. The chasni had the right amount of sugar and the Rasgullas came out nice and soft like a sponge. I used my aunts recipe and I promise you this was the most easiest recipe I came across.
Cook Time 15 mins
Course Dessert
Cuisine Indian

Ingredients
  

  • 1 liter 2% milk
  • 2 tablespoon lemon juice or white vinegar mixed with 2 tbsp water
  • 1/2 teaspoon corn flour or maida
  • 1 cup sugar
  • 5 cups water
  • 1 tsp rose water & kevda water optional
  • 10-16 saffron strands to garnish optional

Instructions
 

  • Bring milk to boil on low flame and stir continuously, when it starts to boil switchoff the stove.
  • Mix vinegar & water
  • Add little by little and stir
  • When the milk curdles strain the milk.
  • Use a cheese cloth or cotton cloth  on the strainer and strain the milk
  • Wash 3 times with normal water to take out sourness and squeeze all the water out
  • Hang for 25-30 mins
  • After 25-30 minutes knead the dough with your palm for at least 10 minutes till smooth dough
  • Add corn flour and knead again for 1 min
  • Make small balls .
  • Add sugar and water to boil  in a big vessel and you may add rose water and kevda water at this point for added flavors.
  • When water starts boiling add the balls to the water.
  • Cover and cook for 13 mins on med to high heat.
  • When done switch off the stove
  • Squeeze water out of the balls and keep in a bowl and then add sugar syrup on rasgulla!!
  • You can garnish with saffron strands
  • Chill it for 3-4 hours and enjoy them.
Keyword Jain