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RASGULLA (COTTAGE CHEESE DUMPLINGS)

As promised at the onset of my blog that you will also witness some of the easy-to-follow culinary options, here’s the first to start with.

Let me clarify that I am not a professional cook nor do I hold any such professional qualifications, and not a beginner (5 years back though) as well but still have lots to learn.

So why would you follow my recipes??

Because I have somehow tried to lessen the amount of work you would actually do by searching ample of recipes to select the very best and consider cooking as simple as it can be.

So writing this post, I was wondering from where to start with.

But as they say β€œBeginnings should always be sweet” so get ready, open your mouth and savour your taste buds with  the indispensable Indian sweet ” Rasgulla” or ” cottage cheese dumplings”

RECIPE:

Cooking Time: Approximately 25 to 30 minutes

INGREDIENTS:

Milk: 1.5 liters (makes around 10-12 Rasgullas)

Vinegar: 2 to 3 tablespoons

Corn flour /all-purpose flour: 1 teaspoon

Sugar: 1 cup (or more as per preference)

Water: 4 cups

Rose water:  1/2 to 1 teaspoon

Step 1. PREPARATION OF COTTAGE CHEESE

A. Place the milk to boil and as the first boil comes, add little by little vinegar into it. Do not stir and if you fear that the milk will come out of your vessel, just place it half on your gas. The moment you see cheese and water separates properly, it’s done.

B. Place a Muslin cloth on a sieve, drain out the water and wash the cheese properly under tap water to remove the sourness of the vinegar.

C. Squeeze the water out properly from the cheese by holding the ends of the cloth together or you may even hang it for a while. Remember, to let a little moisture be in there otherwise your dumplings will dry.

Step 2. MAKING OF DUMPLING BALLS

A. Now it’s time to knead your cheese as smoothly as you can. Better you do it on your clean working station. With the help of your palms knead it for about 4 to 5 minutes. Then, add corn flour /all-purpose flour (not more than a teaspoon) and knead again until all your cheese sticks together firmly and form a dough.

B. Now make balls, size depends on your choice but shouldn’t be too big as the balls will be double their sizes afterwards.

** If the ball is not rolling up properly, then knead it again for a while.

** If you feel cheese is dried up, just add few drops of water and knead.

Step 3. SUGAR SYRUP

A. Add sugar and water and let it boil for about 5 to 6 minutes.

B. In the boiling syrup, add the balls 2 to 3 at a time. Don’t add them at once. Gap should be few seconds not minutes πŸ˜‰

C. Let them boil at high flame uncovered first for 2 – 3 minutes and then cover it with a lid for about 5 to 8 minutes. The lid should have an opening to let the steam pass or else just keep the vessel a bit uncovered.  Until now, do not stir.

C. Open the lid, turn the balls slowly with a spoon and again cover it and cook on low to medium flame for 4 to 5 minutes.

D. By now, they should be done. How to check?? Take a glass of water and put one ball, if it sinks, clap for yourself πŸ˜€πŸ‘and if it floats, cook it for a while again.

**Remember to take wide-mouthed and a deep vessel.

Step 4. HOW TO SERVE

A. Let the balls sit there in the syrup until it cools down. Once the temperature drops, add rose water. You can add dry fruits also.

B. Garnish with saffron sticks and place in the refrigerator to cool it down.

48 replies on “RASGULLA (COTTAGE CHEESE DUMPLINGS)”

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