Saturday, December 27, 2008

Making Rasgullas at home


Rasgullas are basically paneer balls soaked in sugar syrup.Lot many recipes are available on internet promising mouth watering Rasgullas.I tried all the different recipes and got disappointed.Only 1 or 2 videos are available making Rasgullas in Pressure cooker only.These give semi spherical Rasgullas, good for Rasmalai only.
I am going to post my video on youtube shortly.I request you all to watch it carefully and try it sincerely.Success will definitely follow.Pl let me know your opinions on my email---rasgullabydrrajesh@yahoo.com

Basic recipe is as follows :
Ingredients:

Fresh cow milk 500ml or 2 cups
Whey water 200ml
Sugar 1 kg
Water 500ml
Aretha 2 no
or Soap berries
Milk 1/2 cup
Warm water 4 ladles
Rose water 1 tsp



Method:
1. Boil the milk. Keep aside for 5 to 7 minutes till its temp. drops to 70 cg.
2. Take 5 cups of sugar in 2 cups of water. Put the container on low flame. Stir sugar solution continuously till sugar is dissolved completely.
3. Raise the flame. Add 1/4 cup of milk in it. Milk will bring impurities to surface. Add 1/4 cup of water. Slow down the flame so that layer of impurities is not disturbed. After 5 to 10 min, remove impurities carefully. Sieve the syrup and keep aside.
4. Curdle the milk by pouring whey water in it slowly while continuously stirring it.U will see separation of white curd and green transparent liquid.
5. Keep it for 5 min. Strain it through thin cotton cloth. Squeeze the cloth to remove water. Press the cloth on an inverted vessel with both of your hand to remove water.
6. Break 2 soap nuts. Add 3 tbs water and boil it for few minutes till water becomes light brown. Prepare this water few hours before.
7. Remove Paneer or chhenna from cloth. Kneed it well till it becomes smooth and soft dough. Make 10 equal balls from it by rolling the dough between your palms.
8. Put the sugar on flame. Remove 4 ladles of syrup and add equal amount of warm water to keep thin syrup. Keep this aside for later use. We will soak Rasgullas after they are ready. Make a thick syrup. There should not be any string formation between your thumb and finger. You should feel stickiness when testing the consistency of syrup.
9. Add Aritha water i.e. Soap nut water in syrup. U will see a large froth reaching to top of container.
10. Add paneer balls and let them cook for 10 to 15 min. Continue to add warm water at regular 2 to 3 min interval to keep the consistency of syrup at constant 3/4 string. After 10 minutes of cooking add water every minute.
11. Rasgullas when ready will float on the surface of syrup and will show fine network of lines or cracks.
12. Remove them carefully and quickly in thin syrup. Keep at room temp for 3 hours. Add Rose water and serve with smile.

10 comments:

  1. I just have one question..what does the aretha powder do? I mean whts it use and can it be substituted ??

    Thank you.

    ReplyDelete
  2. Areetha is used to bring more froth in sugar syrup.Maida or corn flour can be substituted.

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  3. Hi Rajeshji, your video was very useful and the rasgullas came out very spongy and round.I have few queries:
    1> In your video, you said whey water to be added at 70 deg but when I added lemon water(as I was not having whey water) at that temp it didnt give sufficient qty of panner.So I had to reheat the milk.
    2>The rasgullas were having little lemon flavour.how to avoid it? can we use curd instead of whey water?

    ReplyDelete
  4. Dear Bagya,
    Sorry for being late in reply.It will give little less paneer if u use lemon water. Dont reheat it.Use cow milk only.Curd cannot be used.Dr Rajesh

    ReplyDelete
  5. Wash Chhenna to remove lemon flavour

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  6. Dr Rajesh,
    Can you explain the process of substituting maida for aretha? And thank you for the excellent post. I have tried making rasgulla a few times using the pressure cooker vidhi. They don't come out well. I am going to try your recipe tonight will let you know how it turns out.
    Thanks,
    Jyoti

    ReplyDelete
  7. Process remains the same. Dissolve flour in little water and add to sugar syrup at freq intervals to make syrup more frothy.Thanks and sorry for undue delay in replying

    ReplyDelete
  8. Dr.Rajesh, Thank you for sharing the proven method of making soft rasgullas. But i wish to know , how to make MESH (jaali) formation inside them. Such as in the Khaman Dhokla.

    ReplyDelete
  9. U will surely get mesh inside soft N spongy Rasgullas.

    ReplyDelete