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 🙂

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! 🙂

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 cup
• Water – 1l

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.