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Stuffed Rasgulla with Demerara Sugar

Recipe by
Total Time:
1.5 hours
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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4

Ingredients

  • 1 litre - Milk
  • 2 tsp - Vinegar (you use Lime juice too)
  • 2.25 cups - Sugar
  • 3-4 cups - Water
  • 2 pods - Green Cardamom
  • A few strands - Saffron (soaked in a tsp of Milk and pinched between thumb and forefinger to release colour and aroma)
  • Raisins and chopped nuts for stuffing (optional)

How to Make

  • Bring milk to a boil and add vinegar.
  • Mix well and remove from heat. The milk will curdle.
  • Let the whey separate. Strain it in a strainer lined with cheese cloth or thin muslin or cotton cloth.
  • Run clean water over the cheese to remove the sour taste from the vinegar/lime.
  • Bring the ends of the cloth together and squeeze any extra water.
  • Keep the cheese wrapped in the cloth for up to an hour.
  • Add saffron and milk to the cheese and knead well till it becomes soft and mushy.
  • Pinch out balls of whatever size you like, but remember they puff up to almost double the size.
  • Heat water in a large and deep, heavy bottomed pan.
  • The rasgullas need enough space to swim around.
  • Add sugar and stir till it dissolves. Mark little nicks on the cardamom so it releases a flavour and add to the liquid.
  • Let the mixture boil till it becomes somewhat thicker and syrupy.
  • Drop the rasgullas gently, one by one, into the sugar water.
  • Boil on high heat for 15-20 minutes.
  • You can add more water if it becomes too syrupy.
  • Remove from heat and let cool.
  • Decorate with saffron strands and chopped nuts and serve.
  • Recipe courtesy: foodiliciousnan