Happy Ganesh Chaturthi one and all! May the lord shower you with wealth and goodwill.
Come September and its the month of festivals in India. Winter has arrived and brings with itself festivals galore!
Now don’t festivals entail sweets?
Ganesh is the elephant god, and today we celebrate Lord Ganesha’s rebirth, the son of Shiva and Parvati
Though Ganesha loved “modaks” a sweetmeat made out of coconuts and jaggery, I’m not really a fan of them. So I decided to make some mouth-watering rasgullas ! Rasgullas are white ricotta balls immersed in a rose flavored sugar syrup and simmered to perfection. Now doesn’t this make your mouth water? Being a Bong myself, I am absolutely in love with rasgullas
Now these are amazingly spongy and so so light ! Its plus point being they can be made in a jiffy with 2 versions, either pressure cook the balls for 10 minutes or simmer them in your sugar syrup for 40 minutes. Either way, they taste delish! If your greedy like me, you can have them warm but if you’re the goody-to-shoes, then let it refrigerate until cold and munch away peeps!
For the rasgulla balls
- 1 litre full fat milk
- 3-4 tbsp of lemon juice/white vinegar
- 2 tbsp arrowroot/cornflour
For the sugar syrup
- 2-3 cups sugar
- 1 cup water
- few drops rose essence
Bring milk to boil and switch off gas. Add the vinegar/lemon juice and wait for the milk to curdle. Once you see that the milk has started curdling, stir the milk with a spoon until all of the milk fats have separated. Add a cup of chilled water to this.
Take a cheese cloth, and strain this through it. You can keep the whey for other purposes. One is, instead of using water in while making the dough for rotis, use whey..it will yield you the softest rotis you’ve ever had! Wash this cheese under cold water to remove any smell/taste of the vinegar/lemon.
Let it hang for an hour or two until all the water is drained.
In a plate, put the cheese and mix in the arrowroot/cornflour, and start kneading it
Keep kneading until you get a smooth dough, around 10 minutes.
Now, divide this dough into lemon sized balls making sure no cracks are visible. However if cracks do arise, its fine. But I like my rasgullas to have a smooth finish.
Now put the sugar , water and 2 drops of rose essence to boil. Once it reaches a full boil, drop in the balls one by one.
Let it simmer for full 30 minutes, adding more water tablespoon by tablespoon so that the syrup doesn’t get too thick
If you’re using the pressure cooker method, make the syrup in the pressure cooker , put the rasgullas in and close the lid. Let one whistle pass on high flame. Reduce flame to low and switch off gas after 5 minutes. let it cool naturally. Serve warm or cold.
P.S: I had left most of the rasgullas to cool in the refrigerator and went about doing my chores as usual, however when I had come back to the rasgullas, only this tiny little piece was left for me from my rasgulla devouring monsters! reason? I had sneaked in a few rasgullas while they were warm!! (Can’t complain)