Rasgulla
Rasgulla- one of the most popular Indian sweets. They are made out of Chenna (Cottage Cheese) and sugar syrup.
Ingredients:
- Milk, low fat 4 cups
- Vinegar or Lemon Juice 1- 2 tsp
- Water 4 cups water
- Sugar 2 cups
- Saffron Strands few
- Maida or cornflour 1 tsp
For Caramel:
- Sugar 3 tbsp
- Water 1 tbsp.
- Portion size: 18-20 in no
- Serving size:2 in no
Nutrients
- Energy: 105Kcal
- Proteins: 1.9gm
- Sodium: 78mg
- Phosphorus: 70mg
- Potassium: 78mg
Procedure:
- Bring the milk to boil and add lime juice or vinegar diluted in water.
- Once the milk curdle, turn off the stove and leave it for 2 mins.
- Add ice cubes to the curdle milk and leave it for 2- 3 mins.
- Filter and collect the chenna in a muslin cloth.
- Tie the mixture and hang it up to 40 mins to removes excess water and whey.
- Add Maida to hung chenna and knead well to make soft dough.
- Divide the dough into 18 equal portion, roll the dough in to small balls, and keep aside.
- Meanwhile, add sugar and water to a wide pan and bring it to boil.
- Once the syrup is ready, add chenna balls to it.
- Cover it with lid and cook for 10 mins on medium flame. They double in size when they are done.
- Allow Rasgulla to rest and cool completely.
- Garnish with saffron strands and refrigerate Rasgulla until served.