Lockdown Cooking | Rasgulla

Cooking has now become a part of my daily routine. Not a single day goes without experimenting with the items present in the kitchen. While the flop ones go to my twitter feed, the successful ones end up on my blog šŸ™‚

Right now, my goal is either to come up with something new or revamp my mother’s recipes. Keeping this in mind, I tried my first dessert, Matka Kulfi with minimal ingredients. It was a hit! šŸ™‚

I have now come up with another dessert, Rasgulla or Roshogolla made up of only three ingredients!

What did I use?

  • Raw milk – 500 ml
  • Vinegar – 1 cap or 1 tablespoon
  • Sugar – 1/2 cup [ 100 grams, approx ]
  • Water – 500ml

How did I make it?

  • I took a pan to boil raw milk for about 5 minutes or till the milk reaches its boiling point. Once the milk reached its boiling point, I turned off the flame and added vinegar. With this step, milk extract and water start separating. I then strained the mixture by placing a cloth over the strainer and washing it with cold water for about 30 to 45 seconds. Once washed, I rolled the cloth to remove excess water.
  • My next step was to prepare the sugar syrup. I boiled sugar and water to prepare the sugar syrup. The hack?! I used a pressure cooker with lid ( without whistle ) to boil the sugar syrup. While my sugar syrup was getting ready, I started working on my Rasgulla.
  • I used a large plate and mashed the milk extract for about 5 to 7 minutes. This helped me get a smooth texture and make the balls fluffy without adding soda or anything else. Then, I prepared about 7 medium-sized balls and waited for my sugar syrup to get ready.
  • Once my syrup was boiled, I started adding the balls one by one and covered the lid and allowed it to boil for about 7 to 10 minutes on a medium flame. Covering the lid helped in increasing the size and also helped in absorbing the sugar in a better way.
  • Tadaaa! Roshogollas are ready! While I prefer eating hot, I immediately gobbled up, right from the cooker! For the rest, I allowed it to cool for about 30 minutes and then garnished it with Saffron.

Published by Rishika Powany

My name is Rishika, and Iā€™m a Freelance writer. I am passionate about generating creative content and coaching people in Public Speaking. I help people promote and grow their brands through various Content Writing techniques. At the same time, I also show you how to hack your interviews, gain more confidence, and speak more effectively through communication strategies.

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