Rasagulla

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Rasagulla mmmmmmm !!!!!!!!!

These has been traditional oriya sweet for centuries now. I know I know what you are thinking this is a bengali dish. I agree that a lot of people believe that rasagulla is a part of Bengali Cuisine. But the truth is it made its debut in Orissa first centuries ago.

These has been a traditional offering to Goddess Lakshmi in the Puri T
emple for since for ever.

Now for those who are new to Indian cuisine these are a very popular cheese bases syrupy sweet dish.

The cheese we use is generally fresh homemade cottage cheese.

Till date I had always had store bought rasagullas and never tried at home, so I decided to try these for the first time from the scratch.

This is what I used.....

Ingredients:

  1. Chenna (Fresh Homade cottage cheese) : around 250gm
  2. Water : 6 cups
  3. Sugar : 1 cup
  4. Green Cardamon : 4 crushed
The list is pretty small isn't it :)

So is the process.

Procedure:

Knit the cheese into a smooth paste.

Make balls out of that. The size of the rasagulla depends on how big you want it to be. The main thing to keep in mind is the final rasagulla is almost twice in size of the cheese ball.

In a pot bring the water and sugar to a nice boil.

Add Cardamon to the syrup.

Slowing start adding the rasagullas to the pot of boiling water. Make sure the water is boiling else the rasagullas would break.

Cook it for around 5 - 7 mins or till the rasagullas start floating on top. You would notice that the rasagullas have doubled in size and have become nice fluffy.

Remove the rasagullas from the syrup into a bowl along with little syrup.

Tada here are the shinning stars of the day.
To my surprise they turned out absolutely yummy. Tanmaya had I guess 4 in one serving ;)

TRy this easy recipe and let me know :)

Till then Happy Blogging
Lisan.

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