Ingredients:
• 1/2 Litre milk
• 3 tbsp Lemon juice
• 2 tsp Refined flour (maida)
• 1/4 tsp Rose essence or cardamom powder
• 1 Cup water
• 1 Cup sugar
How to make Rasgulla:
• For chenna:
• Take a pan and heat milk in it.
• Bring it to a boil.
• Remove it from the heat and add lemon juice.
• Stir slowly and gently till white curd forms on the surface.
• Wash chenna well under the cold running water.
• Remove the water properly.
• Now knead it to make soft dough.
• Combine flour with it and knead again.
• Make small balls from the dough, keep aside.
• For sugar syrup combine sugar and water in a saucepan and boil them.
• Add chenna balls to the syrup and cook it for about 15 minutes with lid partially covered.
• Add rose essence to it.
• Rasgulla are ready.

Answered by Om Prakash , an ibibo Master, at 5:46 PM on September 16, 2008

SERVES 4 -8 (change servings and units)
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Ingredients

* 4 cups whole milk
* 1 teaspoon lemon juice or lime juice
* 1 1/2 cups sugar
* 1/2 teaspoon cardamom powder (Elaichi)
* 3 cups water, for boiling, may need more (sugar, to water ratio should be 1-2)

Directions

1.
1
Add a teaspoon of lemon juice to the milk and bring it to a boil.
2.
2
The lemon juice will seperate the milk into watery whey and solid chunks.
3.
3
Sift mixture through a clean muslin cloth and throw away the water. It will take about 15 minutes for all of the water to be removed.
4.
4
Blend solid chunks in blender with cardamon into a thick paste. You can add a FEW drops of water if needed but you want as thick of a paste as possible.
5.
5
Make small balls about 1 inch in diameter out of the paste.
6.
6
Boil water in a wide pan with at least 2-3 inches of water over medium low heat.
7.
7
Add sugar to water to make a light syrup.
8.
8
Gently drop the solid balls into the boiling syrup.
9.
9
Cook the balls in the syrup for about 1/2 an hour.
10.
10
Remove from heat and serve cold.

Answered by Madhurima , an ibibo Master, at 1:52 PM on September 15, 2008

SERVES 4 -8 (change servings and units)
Change to: Servings US Metric Close

*
* 1
* 2
* 3
* 4
* 5

clear stars
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Ingredients

* 4 cups whole milk
* 1 teaspoon lemon juice or lime juice
* 1 1/2 cups sugar
* 1/2 teaspoon cardamom powder (Elaichi)
* 3 cups water, for boiling, may need more (sugar, to water ratio should be 1-2)

Directions

1.
1
Add a teaspoon of lemon juice to the milk and bring it to a boil.
2.
2
The lemon juice will seperate the milk into watery whey and solid chunks.
3.
3
Sift mixture through a clean muslin cloth and throw away the water. It will take about 15 minutes for all of the water to be removed.
4.
4
Blend solid chunks in blender with cardamon into a thick paste. You can add a FEW drops of water if needed but you want as thick of a paste as possible.
5.
5
Make small balls about 1 inch in diameter out of the paste.
6.
6
Boil water in a wide pan with at least 2-3 inches of water over medium low heat.
7.
7
Add sugar to water to make a light syrup.
8.
8
Gently drop the solid balls into the boiling syrup.
9.
9
Cook the balls in the syrup for about 1/2 an hour.
10.
10
Remove from heat and serve cold.

Answered by Bablu Dskfl , an ibibo Citizen, at 9:54 AM on September 15, 2008

Ingredients

* 1 cup powder milk (we need the normal full fat milk powder for this)
* 1 tbsp oil
* 1 tbsp (level) plain flour
* 1 tsp baking powder
* 1 egg
* 1 litre milk
* 1/2 cup sugar
* 1 pinch cardamom powder
* 3 tbsp pistachio ,chopped


Directions

1. Mix the powder milk,plain flour,baking powder,oil and egg.
2. Once the dough is done,mold it into small balls and then flatten the balls slightly.
3. Boil the milk with sugar and cardamom powder.
4. As soon as the milk starts boiling,add the balls in it.
5. The balls will tend to swell up,lower the heat to simmer.
6. Cover and cook the milk with the balls for another 8-10 minutes.
7. Remove it from the heat and let it cool.
8. Put it in the fridge.
9. Just before serving ,sprinkle pistachio.

Answered by Nidhi Singh , an ibibo Master, at 5:21 PM on September 14, 2008

well, Mithai


Other Related Recipes
Raj Bhog
Rasmadhuri
Lychee Sandwich
Kesar Rasmalai




RASGULLA




Cooking Time : 40 mins.
Preparation Time : 30 mins.

Makes 16 rasgullas.
For the rasgullas
1 recipe chenna
1 teaspoon plain flour (maida) for dusting
For the sugar syrup
5 cups sugar
1/2 cup milk
Other ingredients
2 teaspoons plain flour (maida)
For the rasgullas
1.

Divide the chenna into 16 equals parts and roll each part into a ball, taking care to see that the there are no cracks on the surface
2.

Dust the back of a flat plate (thali) lightly with the flour and place the rolled chenna balls on it.
For the sugar syrup
1.

Combine the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8") in diameter and 150 mm. (6") in height and heat while stirring continuously till the sugar dissolves.
2.

When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
3.

Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
4.

After about 5 minutes, slowly drizzle 1 cup of water form the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
5.

Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
6.

Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. remove all the remaining impurities from the syrup, again using a slotted spoon.
7.

Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
How to proceed
1.

Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside.
2.

Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
3.

When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna balls by upturning the plate on which they are kept. (Do not touch the chenna balls at this point as they are fragile).
4.

When the flour solution is added, a frothy layer is formed on the surface of the syrup.
5.

If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
6.

After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syurp. Ensure that the syrup froths all the time while cooking the rasgullas.
7.

Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
8.

Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla in a pan of cold water.
9.

If it sinks to the bottom, it is cooked.
10.

Remove form the fire.
11.

Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
12.

Cool and chill for approx. 3 to 4 hours before serving.
Tips
Rasgullas should always be cooked on a very high flame.
While cooking rasgullas, the sugar syrup must froth continuously.
The pan should be approximately 200 mm. (8") in diameter and 150 mm. (6") in height and the sugar syrup should fill about 1/3 of the pan.
While making rasgulla shapes (see variation below), always ensure that there are no cracks on the surface of the shapes.
While cooking, rasgullas expand to at least 4 times their original size.
Whi

Answered by Romi , an ibibo Master, at 12:48 PM on September 14, 2008

Ingredients:
• 1/2 Litre milk
• 3 tbsp Lemon juice
• 2 tsp Refined flour (maida)
• 1/4 tsp Rose essence or cardamom powder
• 1 Cup water
• 1 Cup sugar
How to make Rasgulla:
• For chenna:
• Take a pan and heat milk in it.
• Bring it to a boil.
• Remove it from the heat and add lemon juice.
• Stir slowly and gently till white curd forms on the surface.
• Wash chenna well under the cold running water.
• Remove the water properly.
• Now knead it to make soft dough.
• Combine flour with it and knead again.
• Make small balls from the dough, keep aside.
• For sugar syrup combine sugar and water in a saucepan and boil them.
• Add chenna balls to the syrup and cook it for about 15 minutes with lid partially covered.
• Add rose essence to it.
• Rasgulla are ready.

Answered by Sharad Singh , an ibibo Master, at 11:18 AM on September 14, 2008

Ingredients :

1 liter

4 tbsp

900 g

2 tsp

1/2

6

6

1 liter


milk

lemon juice, warmed

sugar

rose water

a lemon, chopped

cloves

cardamoms

water

Method :

Pour the milk into a large sized pan and bring almost to the boil. Remove form heat and add the lemon juice. Stir lightly and leave to stand for a few minutes until solid lumps have formed. Strain the curds through a piece of muslin and squeeze until dry. Knead the curds into walnuts sized balls and set aside on a sheet of grease proof paper. In a large saucepan, heat the sugar and water until the sugar dissolves. Add the lemon, cloves, cardamom and rose water. Bring to mixture to the boil and then simmer until a heavy syrup is obtained. Allow to cool and add the balls to the syrup. Serve warm or at room temperature, 1 - 2 rasgulas to a serving.

Serves 6 - 8

One of the best known of Indian desserts, it may be made in batches and store in the refrigerator for a fairly long time. However, be sure that the container is well sealed as it tends to absorb the other smells in the fridge.

Answered by Gyan Singh , an ibibo Master, at 11:16 AM on September 14, 2008

Ingredients:

* 1 litre milk
* 1 Tbsp vinegar
* 1 tsp plain flour
* 1/4 tsp baking soda (optional)
* 1 cup sugar
* 1 cup water

Preparation

1. In a deep pan take milk and heat it over medium heat until it is about to boil. Add vinegar and stir well. Paneer will separate out. Drain off all the water and wash paneer with fresh water. Transfer the paneer in a cloth of about 1 foot size and twist it to drain out all the water. This is home made paneer recipe (cheese recipe).
2. Put the paneer in a bowl, add the flour and baking soda (optional) and knead with the palm of your hand to make it smooth and soft.
3. Make small balls of paneer of about 1 inch size. Keep aside covered with a cloth.
4. Dissolve the sugar in the water and boil it over gentle heat to make a syrup.
5. Put the balls in half of the boiling syrup for 10-15 minutes over medium heat. When the balls float to the surface, remove from heat.
6. Drain and put the rasgullas in the remaining syrup.

Serve rasgullas chilled.

Answered by Nagendra , an ibibo Master, at 5:52 AM on September 14, 2008

Rasgulla is a very popular Bengali Sweet dish. Here is Rasgulla recipe.
Ingredients:
Milk - 1/2 litre
Refined flour (maida) - 2 tsp
Citric acid dissolved in water or lemon juice - 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
Sugar- 1 cup
Water- 1 cup
Rose essence or cardamom powder - 2-3 drops or 1/4 tsp
Method:
Heat milk in a pan and bring it to boil. Remove from heat.
Add citric acid or lemon juice.
Stir slowly and gently until white curd forms on the surface and separates from whey.
On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
Knead chenna to make a smooth dough. Add flour and knead again.
Make small balls of equal size (6-7) of the dough and keep aside.
Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
On cooling, add rose essence.
Refrigerate and serve chilled.

Answered by Chandra , an ibibo Advisor, at 1:23 AM on September 14, 2008

well, Indian Cooking Recipe : Rasgulla

Ingredients :
For the Rasgullas :
1 tsp maida for dusting

For the Chenna :
1 litre cow's milk
½ tsp citric acid

For the Sugar Syrup :
5 cups sugar
½ cup milk

Other Ingredients :
2 tsp maida

Method :
For the Chenna :
Melt the citric acid in ½ cup of water and keep aside.
Keep the milk to boil in a pan, and keep on stirring continuously.
Take out from the fire and mix for at least 5 to 7 minutes till the milk is slightly cool.
Put the citric acid solution and stir the milk gently.
The milk will curdle and they whey will separate. The whey has to be clear thus indicating the milk has completely curdled.
Keep it to rest for 3 to 4 minutes.
Strain out all the whey using a clean damp muslin cloth.
Fold all the 4 sides of the muslin cloth and twist it gently so that all the whey that is the milk solids gets evenly drained out.
Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
Keep the chenna on a clean plate and knead gently so that it is free of lumps and take care not to apply too much. Pressure while kneading the chenna.
It is advisable to use this almost immediately.

For The Rasgullas :
Divide the chenna into 16 equals parts and roll each part into a ball.
Take care to see that the there are no cracks on the surface.
Dust the back of a thali lightly with the flour and keep the rolled chenna balls on it.

For the Sugar Syrup :
Mix the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8") in diameter and 150 mm (6") in height and heat while stirring continuously till the sugar dissolves.
When the syrup starts boiling, the impurities in the sugar will begin to float on the surface, forming a grey layer.
Heat over a medium flame to make the grey layer to float.
Do not stir at this point as the layer will break and it will not clarify the syrup.
After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle.
Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
Keep on boiling the syrup over a medium flame for 10 minutes and then gently take out the grey layer using a slotted spoon.
Keep the syrup to boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle.
Remove all the remaining impurities from the syrup, again using a slotted spoon.
Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.

How to Proceed :
Combine 2 tsp of the maida with ¾ cup of water to make a flour solution. Keep aside.
Heat the sugar syrup in a deep pan over a high flame and boil vigorously.
When it boils, sprinkle half the flour solution in the sugar syrup and then put the chenna balls by upturning the plate on which they are kept.
When the flour solution is added, a frothy layer is formed on the surface of the syrup.
If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syrup.
Make sure that the syrup froths all the time while cooking the rasgullas.
Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
Check if the rasgullas are cooked. To check that the rasgullas are cooked, drop a rasgulla in a pan of cold water. If it sinks to the bottom, it is cooked.
Take out from the fire.
Shift the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
Cool and chill for at least 3 to 4 hours before serving.

Answered by Satya ~ , an ibibo Master, at 12:30 AM on September 14, 2008