- Food and Cooking
Rasagullas - Spongy and juicy yummy balls
For long years, milk and milk products has been most important part of the diet of human. Paneer is also one of the most important milk products, which is used by the human fraternity as a complete proteinecious and healthy food. It is very famous in India by the name Cottage cheese or Chenna which is prepared by the milk at home or factories. It is used for years to make variety of nutritious foods for eating purposes.
It has very attractive look of white color and nice taste and very famous among all the milk products. It is much liked by various men to eat it raw instead of fried. Paneer is the rich source of calcium, phosphorus, vitamins, minerals and protein which are required by the body in high proportions for healthy growth and development.
Soft spongy balls of cottage cheese!!!!!!!
Sweet are always loved by children. It is loved by one and all without any age factors except sugar patients. I love sweets totally. I am completely fond of it. Especially sweets which are made up of paneer, milk, chocolates. Wow it will be absolutely yummy. You people will also become crazy if you try this lovely recipe. In India sweets are called by different names. And also there are many types of rasagullas with different colours. It may be orange, yellow, cream, white or gold in colour. Here i am going to show you a simple white Rasagullas. This is one of the most famous bengali recipe in South Asia. Soft, spongy balls of cottage cheese soaked in chilled sugar syrup.... Nicely made Rasgulla melts in your mouth and leaves you wanting more...always! Once you try it you will never forget the taste of the juicy balls. This is the famous festive food found year round, in many parts of India. This sweet you can make it quick and simpler. Lets take a look.
- 1 Litre Milk
- 1 Lemon or curd
- 2 Cup Sugar
- 5 Cardamom, Powder
- 50 g Almonds, chopped
Preparation of Rasagullas
- First heat the milk in a high flame and bring it to simmer after 5 mins.
2. Take one lemon and squeeze it and take off the seeds from it. Add the lemon juice into the boiled milk gently and keep stirring it. Instead of lemon you can also use curd (1 table spoon) .
3. Stir the milk continously until the whey water clears and the milk curdles completely. If you din see the milk starting to curdle then add little more lime juice to it.
4. Now switch off the stove once all the milk turn into curdles completely. Now take a muslin cloth are some cotton cloth for staining the paneer.
5. Pour the curdled milk into the muslin cloth and filter out the whey water. Press the cloth gently to stain the whey water. Do not press it to harshly because some paneer will get stick onto the cloth and the consistency of the paneer may spoil. Keep that muslin cloth tied up for nearly 10 minutes for filtering all the whey water.
6. Once you finish filtering it, keep the whey water for future use since it contains soluble benefits of milk.
7. After 10 minutes wash the musllin cloth along with paneer in running cold water in order to get rid off the smell of lemon. If you use curd for curdling of milk, you will not get any smell in it.
8. After that the paneer dough which you are seeing is not well suited for making balls. So you should make a perfect dough suitable for making balls.
9. For this take the paneer dough in a plate or in a flat surface. With the help of your hand press the paneer gently and knead it well for 10 mins. Once everything comes together into a smooth pilable dough, form them into small/large balls. For our convenient and well cooked rasagullas make small balls. So that it will get bulge while putting it in sugar syrup.
10. For sugar syrup add 2 cups of sugar and 8 cups of water in a pan. Keep stirring them until all the sugar get dissolves. Add a little cardamom powder for flavour.
11. Now add those small balls one by one slowly inside the sugar syrup. Boil them for 5 mins. The balls will go the corner so move it the middle of the syrup. After 5 mins keep it in simmer for 10 mins to get the balls well boiled.
12. After 10 mins you can able to see double the sized rasagullas. Once this is done take the rasagullas out along with the syrup and keep it aside for nearly 6 hours. After 6 hours you will get a juicy and spongy rasagullas.
13. Before serving garnish it with chopped almonds. We can serve even hot or cold. Now the yummy and juicy rasagullas are ready to taste.
14. Once you cut it we can see the softiness and spongyness of the cheese balls which will be really making our mouth to water.!!!!!!!!!!!!!!!!!!!!!!!
I tried doing these rasagullas just one month before for the first time. But I couldnt get it properly. And I made some corrections and I got this wonderful yummy rasagullas now. Everyone in my home gone crazy over it. I think you people will also like these balls. Do not forget to try this recipe in your sweet home!!!!!!!!!!!!!!!!!!!!!!!!!!!! Enjoy.
- The whey water can be used for making chapathi dough which makes chapathis very soft. It can also be used to curdle milk while making rasgulla next time which is the traditional bengali method.
- After the lemon juice/curd is added stir well and continuosly till the whey water clears out completely.
- The smoother the balls you make, the rasgullas will not crack out when getting cooked.Also make sure to simmer once the balls are added for the first time.
- I felt adding curd better as I could feel the faintest smell of lemon juice which none else felt at home.
- The rasgulla texture purely depends on the way the balls are getting cooked so follow the procedure as mentioned.
- We can also make rasagullas stuffed with nuts as per our wish.
- Also we can add few ice cubes inside the curdled milk inorder to curdle it completely and to make pure whey water.
- You can also make rasamalai, rabri, rajbhog, rasabali, raskadambha using that same paneer balls.
- We can also make mango rasagulla pudding which is one of the famous indian food.
Dont fail to look into it!!!!!!!!!!!!
|Serving size: 1 piece of 50g|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 80 g||27%|
|Sugar 2 g|
|Fiber 0 g|
|Protein 4 g||8%|
|Cholesterol 0 mg|
|Sodium 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
A serving size of rasagulla can vary greatly, so the nutritional information will be based on a serving of 100 g, or about 3.5 oz. Rasagullas are typically made at home from scratch or from one of the many commercially available mixes. The nutritional information may therefore vary considerably.
A serving of rasagulla has a total of about 186 calories. Carbohydrates comprise 153 of those calories, fats account for 17 calories and proteins make up the remaining 16 calories. A serving of rasagulla provides about 9 percent of the total daily calorie requirement for a standard diet of 2,000 calories.
A serving of rasagulla contains about 38 g of carbohydrates. Each gram of carbohydrates contains about 4 calories, so a serving of rasagulla has 152 calories from carbohydrates. A serving of rasagulla also contains 0.5 g of soluble fiber, which provides an additional calorie per serving.
A serving of rasagulla contains 1.85 g of fat. Each gram of fat has 9 calories, so a serving of rasagulla has 17 calories from fat.
A serving of rasagulla has about 4 g of protein. Each gram of protein provides 4 calories, so a serving of rasagulla has 16 calories from protein.