Rasgullas, A syrupy Indian dessert

On this day of Diwali occasion, I would like to pamper my dear blog who is celebrating her Thala Diwali. Thala Diwali in India is the first Diwali celebrated as a couple after the marriage at the newly wed bride’s place. Don ask, show me the hubby 😉 Yes, She is always a new bride to me 🙂 Before going to the recipe, Here is something that I wanted to share on this special day. The words of encouragement that God spoke to me through a dear brother, Goddy!!

Life is a Beautiful thing. It’s a Precious Gift from God. Just look at your thumb finger. Isn’t that Awesome. There can be two identical persons, but even they can’t have Identical Fingerprints. That’s how uniquely you are made. Very Often we do not know who we are , When we stand in front of the mirror (with a Groan)”Look at my nose , It’s crooked “.. Looking at another person ” You are really lucky Girl.. Oh Gosh… This Pimple..This dark spot… Look at you.. You are beautiful.. Often when we loook at the Mirror we dont admire the Beauty of who you are rather we Live in Comparison… But Do you know,,,

You are Created in the Image of God Gen 1:27

God who created Heaven and earth modelled you. You are in the exact image as He is. You are As beautiful as He is. And the Bible says You are God’s masterpiece in the book of Ephesians. Masterpiece means. ” Unique and outstanding artistry work”

You are a Beautiful design born from God. You are Born to Love and to be Loved. Just give a Pat on your back and say, I am God’s beloved. I am created in His image as beautiful as Him. 🙂 “Beautiful” again reminds me of Rasgullas 😀 Lets go back to recipe!

Here is something which I learnt from one among the list of my most admired bloggers. None other than Garima of Cafegarima. A recipe which has been testified by 999 folks plus me. Happily presenting the recipe here 🙂

Yield : 1 Litre of milk  —–>   300-350 gms of fresh chenna ——> Atleast 15 big spongy rasgullas

Here is what you will need 

1 Litre cow milk

3 to 4 tbspn curd

Few drops vinegar

1 tspn semolina or rava

2 to 3 cardamom

2 cups Sugar

4 cups Water

Important Notes

1. Use fresh cow’s milk to prepare the chenna.

2. Garima advises to buy the milk an evening prior, boil,cool and refrigerate. Next morning, remove the cream and proceed to make chenna/paneer.

3. If the chenna is wet, you are not going to arrive at the output. You have to stop the process 😦 So, make sure the chenna is not too wet or not too dry.

3. 1 Litre of milk yields 300-350 gms of fresh chenna, which yields atleast 15 rasgullas.

Method 

Step 1 – Make fresh homemade chenna using this recipe.

Step 2 – Take the crumbled chenna. Add semolina to it.

Step 3 – Knead the chenna by rubbing it under the heels of your palm gently, until it releases fat. You will start seeing your hands becoming oily in 5 to 7 minutes of time.

Step 4 – By then, chenna forms a nice dough.

Step 5 – Make balls out of it of any desired size.

Step 6 – Take a really wide bowl to help the rasgullas cook & grow. Boil sugar, water and the cardamom pods until the sugar gets dissolved completely. Add the chenna balls and boil it covered for another 10 – 15 mins.

Step 7 – Remove the balls and add them to the bowl of fresh water. The chenna balls are cooked if they sink. If they float, add them to the syrup, boil for two more mins and repeat the test.

Step 8 – Drain the left over syrup and allow it to cool for 30 mins. Remove the rasgullas from water, squeeze them gently. Add them to the syrup once it is completely cooked. Refrigerate for 3 hours. Top it wit nuts and saffron strands. I love adding rose petals 🙂

Garima shares a lots of tips & solutions which I would suggest you to go through. Do try them and share the feedback 🙂