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Gud Rasgulla

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Time45 Min
DifficultyIntermediate
Serves3

An iconic Bengali sweet dish that is loved all over the country, the word ‘Rasgulla’ itself is enough to make you drool and instantly picturise the melt-in-your mouth goodness of Rasgullas. A rich part of Indian culture, Rasgullas are equally rich in its taste. The Gud Rasgulla that we have for you is pretty similar to the traditional recipe, except we have made it much healthier by replacing suga ... r with its much healthier and nutrient-rich alternative which is Jaggery or Gud. If you have made Rasgulla before you would notice that the process is fairly similar to the one in the traditional recipe. One of the best things about this Gud Rasgulla recipe is that it only needs a few ingredients all of which are ones that are common kitchen ingredients. This means that you won’t have to grab your shopping bag and step out to purchase the ingredients. To get started with the recipe, you would require about a litre of full cream milk. Now, it’s essential that you buy full cream milk and not skimmed milk as you need the fat to make the Rasgullas. Another important point to remember is to use a muslin cloth to strain the whey mixture and ensure that all of the sourness is washed off as this might make it more sour than sweet, something that you don’t want. This delectable dessert tastes best when served cold. So, toss the Rasgullas into the refrigerator for at least 3-4 hours and allow them to rest.

Nutrition Info. (per serving)

ProteinFatCarbsFibre587 Cal587 Cal587 Cal587 Cal
  • 12gProtein
  • 15gFat
  • 96gCarbs
  • 0gFibre

Ingredients

Dry Grocery

Corn Flour

Corn Flour

1 teaspoon

Jaggery

Jaggery

1.5 cups

Cardamom Powder

Cardamom Powder

0.5 teaspoons

Full Cream Milk

Full Cream Milk

1000 ml

Other

Lemon Juice

Lemon Juice

3 tablespoons

Water

Water

4 cups

Directions
1
Boil the milk in a clean pan
2
Once it starts to boil, reduce the flame. Adding 1 teaspoon lemon juice at a time and while stirring continuously, mix till the milk curdles and whey separates
3
Once the whey separates, switch off the flame and add a cup of cold water. Allow this to rest for a minute
4
Strain through a muslin cloth carefully and place under running water to get rid of added sourness
5
Lightly squeeze to remove water. Place in a strainer and place a heavy object on top for 10 minutes to get rid of excess water
6
Take the chenna mixture, add the cornstarch and knead for 8 to 10 mins till you get a smooth mixture. Hands will become a little greasy at this point. Do not over-knead as the rasgulla might turn out to be hard
7
Once done kneading, equally divide and roll into smooth balls. Make sure there are no cracks as they might open up when cooking
8
Chop the jaggery into small pieces
9
Add to a pan along with 3 cups of water
10
Allow this to boil till the jaggery melts and a runny syrup is formed
11
Once the thin syrup is made, add the cardamom powder, mix and set aside. Make sure the syrup isn't thick, as the rasgulla won't absorb it later
12
Place the thin syrup back on the flame. Add the rasgullas one by one. Cover and cook on a high flame for 6 to 8 mins
13
Once you see that the balls have increased in size, turn them around with a spatula lightly and cover and cook again on a high flame for 2 to 3 mins
14
Once this is done, reduce the flame to low and cover and cook for 15min. Turn the rasgullas once in between. Once done, transfer to a container with the syrup and allow it to rest for 3 to 4 hours (in the syrup)
15
Refrigerate and serve cold

Success!

We hope you had fun making it! Enjoy the meal.

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