I finally had the courage to make my favorite Indian Dessert called Rasgulla ( Rasagola). Yesterday was Diwali in India, 80% of Indian household celebrated the festival of Lights and Good v/s Evil. This would be one of the many sweets made. It is also popular in many Indian restaurants. Could be a recipe to be added to this year’s Thanksgiving Feast 🙂
These soft pillowy milk curd rounds are cooked in a rose or cardamom infused sugar syrup. There are a few variations to the recipe some use cream of wheat or white flour as a binding agent which is added to the milk curd dough. Making rasgullas is a 2 step process where first you make the chhena (milk curd). Next, after kneading the milk curd to a smooth dough and dividing into small balls is to cook them in a sugar syrup till they double in size.
Do note traditionally the sugar syrup is made with white refined sugar. My syrup has a brown tint as I used organic unrefined sugar. You can use this same recipe to make rasmalai
Serving Size : 3-4
Ingredients:
4 cup of whole milk
3 tbsp of lemon juice
2 cups of water
3/4 – 1 cup of sugar
1/4 tsp of cardamon powder
2 pinches of salt
1 tbsp of rose-water (optional)
Directions:
To make the milk curd. Bring 4 cups of milk to a light boil. Next add the lemon juice and cook it for another 5-7 minutes till all the milk curd separates from the whey.
Drain into a colander covered with a cheesecloth. Rinse the milk curd with water to take off any lemon taste and squeeze out as much liquid as possible. Twist the cheesecloth and hang it for about 30 minute. Till most of the liquid drains out.
On a smooth surface knead the milk curd to a smooth dough for about 5-7 minutes. Divide the dough into 12 equal parts and shape them into balls.
On the side in a new wide mouth pot heat water, sugar and cardamom powder till all the sugar is dissolved add a 2 pinches of salt.
To the boiling syrup now add the milk balls, cover and cook on medium heat for 15 minutes till they double in size.
Take off heat. Serve them hot with some crushed pistachios and saffron strands or cool it in the refrigerator. Will stay for about a week.
Wow! Looks so delicious 😍
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Thank You Pooja 🙂
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They look delicious…
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Thanks you 🙂
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Rosogulla beautified!
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Thank You 🙂
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Yummy….
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Thank You 🙂
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Beautiful photos btw.
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Thank You Much 🙂
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Yum. I’ve had this once. Have you ever made Golab jamun? Sorry if I spelled it wrong. 😊
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Not yet hopefully soon 🙂
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hello nandini its dennis the vizsla dog hay that luks delishus!!! it reeminds me of sumthing my dada mayks frum time to time wot is kalld gulab jamun or sumthing like that!!! not that i ever git to try enny of it of korse!!! ok bye
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Thank Dennis 🙂
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Yum! A classic
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Thank you Jessie, it is 🙂
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This looks awesome! I’ve never tried Rasuglla but I think I should.
BTW, Thank you for following and liking my blog! I appreciate it a lot 🙂
Aki
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You are very welcome Aki, Thank You 🙂
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Can’t wait to make this! Your blog is lovely 🙂
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Thank You for your kind words 🙂
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looks delicious .. you got a nice blog ..
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Thank You much 🙂
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I love rasagula…like you said a bit afraid to try it. Now that you’ve come up successfuly ..let me see how mine gonna turn up😊. Clean writing Nandini..looking for more posts👍
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Thank You so much Sudarshana…I hope you do give it a try 🙂
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Hi Nandini!
This looks ‘ABSOLUTELY APPETIZING’. It is almost POLLING DAY’ in the US. All eyes on the ‘UNITED STATES’. I guess everybody has to ‘BITE THE BALLOT’ at some point in time. May the best candidate ‘GET INTO THE WHITE HOUSE’.
Kind regards!
Happy polling day!
Stan
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Thanks Mr Stan…Yes it has been a very interesting day for us 🙂
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Looks so delicious… 🙂
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thank You so much 🙂
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Looks soooo yummy!!! I’m a Bengali but my Rasgullas don’t look as good as yours! Well done !👌🏽
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Thank You Payel that is very nice of you to say 🙂
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I cant resistwhat all dishes you make ..
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Thanks 🙂
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Beautiful recipe. So many great recipes you have.
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Thank You so much 🙂
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This looks soooo good. We can’t wait to try it.
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Thank You Much 🙂
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Happy belated Diwali Nandini!
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Thank You Laura. Hope you are doing well 🙂
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Happy Diwali!!☺
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Thank You 🙂
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Love it… Looks amazing
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Thank You so much Ruchi 🙂
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Thanks Nandini for your like of my piece on the Mass Pike. Your “sweet dumplings” recipe looks like it would be fun to try for Thanksgiving. Oh my – hard to believe Thanksgiving is just a few weeks away.
Jackie
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That is so true Jackie…I wonder where my year went so quick 🙂
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Yum! 😀
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Thanks Aartie 🙂
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So so good!
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Thank You Much 🙂
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Yummy
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Thank You Much Aayushi 🙂
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wow.it looks delicious!
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Thank You Greg 🙂
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Oh my😍
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Thanks 🙂
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nom nom nom
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Thanks Much Jim 🙂
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Interesting. Thanks for sharing.
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Thank You Nancy 🙂
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Looks yummy !!
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Neetha, Thanks Much 🙂
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Yummy!!! It sounds very similar to gulab jamoun, just not fried. Am I wrong?
Happy Diwali!
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You are spot on Tali 🙂
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Such a beautiful presentation 🙂
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Thank You Hans 🙂
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I love rasgulla!
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Me too 🙂 was just scared of making them for a long time.
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