Rose flavour Rasgulla
Delicious soft spongy rasgulla with the added flavour of rose, an outstanding dessert for special events.
Ingredients
- 1.5 litre Full Fat Milk
- 2 Cup Sugar
- 2 tbsp White Vinegar
- 1 tbsp Rose Water
- 6 drop Rose/Pink colour
Instructions
Making paneer / chenna
- First of all take a heavy bottom pan and pour 1.5 litres of milk in it. Put the pan on medium heat and let it boil, stirring in between. After the first boil comes, switch off the heat and keep the milk for 10 minutes to cool down.
- Now add vinegar to the milk, whilst stirring the milk. Once milk curdles completely (it will take 1-2 minutes), add 8-10 cubes of ice to it. This will help in cooling down the temperature of milk and curdled milk will combine together to form big chunks.
- Strain this on a strainer lined with Muslin cloth. You can keep the strained water(whey) to add in your curries or to knead flour as it is a very good source of protein.
- Now wash this curdled milk with the running water under tap for 8-10 minutes. This helps in removing the sour taste due to vinegar. Gather the muslin cloth from all the corners and squeeze the extra water gently. Don't squeeze hard otherwise the curdled milk will also come out with water.
- Hang this for 30 minutes so that extra water present will also drop down. Now take out the curdled milk onto a plate. Your paneer (chenna) is ready. This would be little granular and dry in appearance.
Recipe for making and cooking chenna balls
- Add 2-3 drops of food colour to the paneer and knead it with the help of your palm for 10-12 minutes and make a soft and smooth dough of it.
- Now take one tablespoon of mixture and knead again and make a round ball of it. Repeat the above process and make the balls of all the mixture. In the end you will have around 17 - 20 balls.
- Put 2 cups of sugar with 5 cup of water in a pressure cooker on gas for a boil. Add remaining food colour and mix. Once it begins to boil, add these balls to it and put the lid on. After the pressure cooker whistles once, simmer the flame, and keep it on sim for around 10-15 minutes.
- Now open the cooker after its pressure is released, the balls would have doubled in size.
- Take out all the balls one by one and giving them a little squeeze to release the extra sugar syrup and keep them in cold water for half an hour. This stops the balls from overcooking.
- Cook the left over sugar syrup for 10 more minutes and cool it down. Once the syrup is cooled, add Rose water and gently put the balls again in it taking out balls from water.
- Keep rasgullas in fridge and serve them chilled.
Notes
- While making rasgulla, kneading part is very important, if it's not kneaded well can lead to hard or breaking rasgulla in syrup.
- Make sure you don’t make thick syrup. If that happens then rasgulla will not come out perfect. You would need to wait till the sugar dissolves in water.
Nutrition
Nutrition Facts
Rose flavour Rasgulla
Amount Per Serving
Calories 84
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 7mg2%
Sodium 30mg1%
Potassium 107mg3%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.