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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 122.0
  • Total Fat: 0.0 g
  • Cholesterol: 1.5 mg
  • Sodium: 36.1 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 2.4 g

View full nutritional breakdown of Indian Rasgullas calories by ingredient
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Indian Rasgullas

Submitted by: IRISHBOOKWORM
Indian Rasgullas

Introduction

Something I found online while looking for an authentic Indian dessert for my husband's birthday Something I found online while looking for an authentic Indian dessert for my husband's birthday
Number of Servings: 20

Ingredients

    6 cups milk
    3 tbsp lime juice
    2 1/2 cups sugar
    1 tbsp ground cinnamon

Directions

1.Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.

2.Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.

3.Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.

4.Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.

5.Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.

Serving Size: Makes 20 servings

Number of Servings: 20

Recipe submitted by SparkPeople user IRISHBOOKWORM.






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