- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
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- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Maa Ki Kali Dal
- Dal Makhani
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Maharni Dal (Black urad, chana Dal & kidney beans mixed)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
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- Beans
- Rice and Pulao's - Index
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About rice and pulao
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-
Rice and pulao's
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- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
-
Rice and pulao's
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-
About rice and pulao
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- Meat Dishes - Index
-
Meat Dishes
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- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
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- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
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- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
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- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
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- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
>
- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
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- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Rasgullas
Rasgulla is a traditional Indian dessert. It is also called Roshogolla. As the
name says Rosh means juice (sugar syrup) and Golla means small balls.
Rasgullas is a paneer balls soaked in sugar syrup. Rasuglla is made with milk. The milk is first curdled and the chhena (paneer or cheese) is collected and drained of any whey, then with chenna small balls are made and boiled. These balls are then soaked in sugar syrup flavored with rose essence. Rasugllas are usually served with syrup at room temperature or chilled.
Rasgulla is the most popular sweet of West Bengal loved by all. There are not many Indians who have not eaten a Rasgulla. It is served in almost all the celebrations. Rasgullas are easy to make, they may not come out good at first time but do not get discourage and try to make them.
name says Rosh means juice (sugar syrup) and Golla means small balls.
Rasgullas is a paneer balls soaked in sugar syrup. Rasuglla is made with milk. The milk is first curdled and the chhena (paneer or cheese) is collected and drained of any whey, then with chenna small balls are made and boiled. These balls are then soaked in sugar syrup flavored with rose essence. Rasugllas are usually served with syrup at room temperature or chilled.
Rasgulla is the most popular sweet of West Bengal loved by all. There are not many Indians who have not eaten a Rasgulla. It is served in almost all the celebrations. Rasgullas are easy to make, they may not come out good at first time but do not get discourage and try to make them.
Ingredients:
½ Gallon 2% or whole milk (8 Cups)
1/3 Cup of lemon juice or as needed
2 Tablespoons of all- purpose flour (Maida) Or Rice flour
Makes about 20 Rasgullas
Ingredients for sugar syrup:
2 Cups of sugar or to the taste
5 Cups of water
2 to 3 drops of rose essence.
Cooking measurement conversion
Measurement converter
½ Gallon 2% or whole milk (8 Cups)
1/3 Cup of lemon juice or as needed
2 Tablespoons of all- purpose flour (Maida) Or Rice flour
Makes about 20 Rasgullas
Ingredients for sugar syrup:
2 Cups of sugar or to the taste
5 Cups of water
2 to 3 drops of rose essence.
Cooking measurement conversion
Measurement converter
Direction for making the syrup:
1. In a wide sauce pan add 5 cups of water and 2 cups of sugar and boil for half
hour on medium heat.
2. Add 2 to 3 drops of rose essence, turn the stove off.
1. In a wide sauce pan add 5 cups of water and 2 cups of sugar and boil for half
hour on medium heat.
2. Add 2 to 3 drops of rose essence, turn the stove off.
Directions for making the Rasgullas:
1. In a big stainless steel heavy bottom sauce pan boil the milk on low heat, with a
cooking spoon stir periodically because milk tend to burn from the bottom.
1. In a big stainless steel heavy bottom sauce pan boil the milk on low heat, with a
cooking spoon stir periodically because milk tend to burn from the bottom.
2. Once the milk come to a boil, add lemon juice little at a time and keep
stirring, until milk start to curdle and separate from the whey. Turn the stove
off and let the curdle milk stand for about 15 minutes.
stirring, until milk start to curdle and separate from the whey. Turn the stove
off and let the curdle milk stand for about 15 minutes.
3. Take a cheese cloth or thin towel and line it over the colander. (With the cheese
cloth or thin towel the whey flow out easily)
4. Place the colander in the sink, then pour the curdled milk into the colander and
let it drain.
cloth or thin towel the whey flow out easily)
4. Place the colander in the sink, then pour the curdled milk into the colander and
let it drain.
5. Wash the chenna (cheese) for few times in running tap water to rinse the lemon
juice out.
6. Lift the cloth off the colander, gather up the ends and twist and squeeze to
drain the water out of the chenna, or gather the edges of the cloth and fold
them over to cover the chenna and place it in the colander and fill a heavy pot
with water and set directly on top of the cloth wrapped cheese in the colander
and leave it aside until all the water drain out. (see direction below)
juice out.
6. Lift the cloth off the colander, gather up the ends and twist and squeeze to
drain the water out of the chenna, or gather the edges of the cloth and fold
them over to cover the chenna and place it in the colander and fill a heavy pot
with water and set directly on top of the cloth wrapped cheese in the colander
and leave it aside until all the water drain out. (see direction below)
7. Once all the water drained out from chenna , take the chenna out from the
cloth and place over the counter or rolling board and start kneading
with the heel of your hand. (You could also use rolling pin to make chenna
smooth)
cloth and place over the counter or rolling board and start kneading
with the heel of your hand. (You could also use rolling pin to make chenna
smooth)
8. After kneading for few minutes add All-Purpose flour in chenna, and keep
kneading with the heel of your hand.(If you have gluten allergy then add
2 tablespoons of rice flour)
9. If you have a very moist chhena, when you mash the entire chenna will get
stuck to the counter but if you have nicely squeezed chenna then as you mash
by dragging your palms, your palms will automatically get greased by the fats
from the chenna, which aids you to mash and smoothen it better.
10. In case your chenna has become too dry or too hard add few drops of water to
make the chenna smooth.
11. If chenna is sticking on the counter then wrap the chenna in a towel and leave
for a while towel will soak the water.
kneading with the heel of your hand.(If you have gluten allergy then add
2 tablespoons of rice flour)
9. If you have a very moist chhena, when you mash the entire chenna will get
stuck to the counter but if you have nicely squeezed chenna then as you mash
by dragging your palms, your palms will automatically get greased by the fats
from the chenna, which aids you to mash and smoothen it better.
10. In case your chenna has become too dry or too hard add few drops of water to
make the chenna smooth.
11. If chenna is sticking on the counter then wrap the chenna in a towel and leave
for a while towel will soak the water.
12. Once you get a smooth chenna (paneer), bring together the mashed and
smooth chenna and make it like a dough.
smooth chenna and make it like a dough.
13. Roll the dough to make it smooth and divide the dough into 16 to 20 equal
parts without making the balls.
14. Take a portion of the dough and roll it in between your palms in to a ball
without any cracks, or over the rolling board roll them in circular motion and
make a smooth and round ball.
parts without making the balls.
14. Take a portion of the dough and roll it in between your palms in to a ball
without any cracks, or over the rolling board roll them in circular motion and
make a smooth and round ball.
15. Some Rasgullas do not appear to have a smooth outer appearance because
they may not have been pressed and mashed well, then each time you roll the
chenna mash the chenna with the thumb in the palm and roll until you form a
round ball.
16 While rolling the balls if dough becomes dry then add few drops of water in
the dough and mix and knead to make it soft.
17. When making rasugalla balls if paneer is sticking in your hands then grease
your hand a little that will help you to make smooth balls.
18.. Cover the Rasgulla balls with a moist towel so that they don't dry.
they may not have been pressed and mashed well, then each time you roll the
chenna mash the chenna with the thumb in the palm and roll until you form a
round ball.
16 While rolling the balls if dough becomes dry then add few drops of water in
the dough and mix and knead to make it soft.
17. When making rasugalla balls if paneer is sticking in your hands then grease
your hand a little that will help you to make smooth balls.
18.. Cover the Rasgulla balls with a moist towel so that they don't dry.
19. In the 4 quart pressure cooker add 6 to 8 cups of water and bring to a boil.
(I boiled Rasgullas without sugar. Boiling Rasgulla in plain water makes it
easier for the Rasgulla to absorb water and cook thoroughly and they stay
white)
20. Drop gently 8 to 10 chenna balls in boiling water one by one so that water
temperature does not go down. Keep the stove on high.
(I boiled Rasgullas without sugar. Boiling Rasgulla in plain water makes it
easier for the Rasgulla to absorb water and cook thoroughly and they stay
white)
20. Drop gently 8 to 10 chenna balls in boiling water one by one so that water
temperature does not go down. Keep the stove on high.
20. Close the lid of pressure cooker.
21. Once the cooker starts making a noise, from then count 7 minutes and turns
the heat off. Do not overcook Rasgullas they become hard.
22. After turning the heat wait about 1 to 2 minutes then place the pressure cooker
in the sink and release the steam from the pressure cooker by running the cold
water over it.
21. Once the cooker starts making a noise, from then count 7 minutes and turns
the heat off. Do not overcook Rasgullas they become hard.
22. After turning the heat wait about 1 to 2 minutes then place the pressure cooker
in the sink and release the steam from the pressure cooker by running the cold
water over it.
23. Open the cooker and allow the rasgullas to settle down before touching them.
They have expanded to almost double their original size and will be delicate
when hot.
24. Take a bowl large enough to hold to hold 8 to 10 Rasgullas so that they don’t
not get crowded in the bowl. Fill the bowl with cold water.
They have expanded to almost double their original size and will be delicate
when hot.
24. Take a bowl large enough to hold to hold 8 to 10 Rasgullas so that they don’t
not get crowded in the bowl. Fill the bowl with cold water.
25. With a slotted serving spoon lift one Rasgulla at a time and transfer the boiled
Rasgulla gently into a bowl of fresh water. Handle them gently because they
are delicate when they are warm and fresh.
Rasgulla gently into a bowl of fresh water. Handle them gently because they
are delicate when they are warm and fresh.
26. Once Rasgullas cool down take one Rasgulla a time and gently squeeze the
fresh water out so that they can then absorb the sweetness from the syrup.
27. Transfer the sqeezed Rasgulla in previously made syrup.
28. Take a Rasgulla in a spoon and press it if the pressed portion bounces back to
it original shape it is means Rasgulla are just right.
fresh water out so that they can then absorb the sweetness from the syrup.
27. Transfer the sqeezed Rasgulla in previously made syrup.
28. Take a Rasgulla in a spoon and press it if the pressed portion bounces back to
it original shape it is means Rasgulla are just right.
29. For the second batch you may be able to use same water in the pressure cooker
but you have to add more water because water is reduced. But for the third
batch you have to change the water because it becomes oily and white.
30. Once you boil all the chenna balls and transfer them into the syrup, let them
cool down then place them in the refrigerator and leave them in the syrup
overnight.
31. Serve Rasgullas chilled.
but you have to add more water because water is reduced. But for the third
batch you have to change the water because it becomes oily and white.
30. Once you boil all the chenna balls and transfer them into the syrup, let them
cool down then place them in the refrigerator and leave them in the syrup
overnight.
31. Serve Rasgullas chilled.
Tips:
1. If you have gluten allergy then instead of all- purpose flour you can use
2 Tablespoon of rice flour.
2. Paneer could be prepared one or two days before making the Rasgulas. After
making paneer just place it in the refrigerator.
3. The success of your Rasgullas depends on how smooth you knead the chenna
dough. It should not be too firm or too soft.
4. When cheena has less moisture then Rasgulla becomes rubbery, dense, hard
and shrink after cooking and cooling.
5. If there is too much water or moisture in cheena then rasgulla disintegrates or
breaks while cooking.
6. The chenna balls should not have any cracks otherwise they will break while
boiling them.
7. When boiling Rasgullas make sure you have enough water otherwise Rasgullas
will become flat.
8. Boiling Rasgulla in plain water makes it easier for the Rasgulla to absorb
water and cook thoroughly and they stay white.
9. Do not boil too many balls at one time because they will squish with each
other and would not have enough space to expand and remain hard.
10.After boiling the rasgullas if you keep them in fresh cold water they will retain
their shape. But if you keep the boiled, spongy rasgulla in the syrup on top of
one another they will become flat and lose their round shape.
11. To check if the Rasgullas are done there are two ways. First with a spoon take
one rasgullas and place it in a bowl of water if the Rasgulla sinks to the bottom
and stay there it is cooked.
12. Second method is to press a small portion of the Rasgulla with your finger if
the pressed portion bounces back to its original shape it is done. You should
check it right after you open the pressure coo
1. If you have gluten allergy then instead of all- purpose flour you can use
2 Tablespoon of rice flour.
2. Paneer could be prepared one or two days before making the Rasgulas. After
making paneer just place it in the refrigerator.
3. The success of your Rasgullas depends on how smooth you knead the chenna
dough. It should not be too firm or too soft.
4. When cheena has less moisture then Rasgulla becomes rubbery, dense, hard
and shrink after cooking and cooling.
5. If there is too much water or moisture in cheena then rasgulla disintegrates or
breaks while cooking.
6. The chenna balls should not have any cracks otherwise they will break while
boiling them.
7. When boiling Rasgullas make sure you have enough water otherwise Rasgullas
will become flat.
8. Boiling Rasgulla in plain water makes it easier for the Rasgulla to absorb
water and cook thoroughly and they stay white.
9. Do not boil too many balls at one time because they will squish with each
other and would not have enough space to expand and remain hard.
10.After boiling the rasgullas if you keep them in fresh cold water they will retain
their shape. But if you keep the boiled, spongy rasgulla in the syrup on top of
one another they will become flat and lose their round shape.
11. To check if the Rasgullas are done there are two ways. First with a spoon take
one rasgullas and place it in a bowl of water if the Rasgulla sinks to the bottom
and stay there it is cooked.
12. Second method is to press a small portion of the Rasgulla with your finger if
the pressed portion bounces back to its original shape it is done. You should
check it right after you open the pressure coo
Directions for making the chenna dough with food processor:
Food processor could be used to make the chenna soft and smooth.
1. Add all the chenna, all purpose flour in the food processor and run it for less
than a minute or as needed to make a dough of chenna.
2. If chenna become too dry or too hard then add few drops of water or as
required and run it until chenna become soft and smooth and there are no
lumps left.
3. Do not over knead because the oil will come out form the chenna and you
will not be able to make smooth balls.
Food processor could be used to make the chenna soft and smooth.
1. Add all the chenna, all purpose flour in the food processor and run it for less
than a minute or as needed to make a dough of chenna.
2. If chenna become too dry or too hard then add few drops of water or as
required and run it until chenna become soft and smooth and there are no
lumps left.
3. Do not over knead because the oil will come out form the chenna and you
will not be able to make smooth balls.
Directions for making the Rasgullas without the pressure cooker:
If you do not have the pressure cooker or you prefer to cook in a sauce pan then
you may.
1. Take a big saucepan and add 6 cups of water and bring it to boil.
2. Gently drop 8 chenna patties into the boiling water, cover the pan with vent
hole lid and cook for 15 to 20 minutes on medium heat, turn the heat off.
(If you do not have cover with vent hole then leave the cover little open.
So that lot of bubbles come up and that bubbles cooks Rasgullas)
If you do not have the pressure cooker or you prefer to cook in a sauce pan then
you may.
1. Take a big saucepan and add 6 cups of water and bring it to boil.
2. Gently drop 8 chenna patties into the boiling water, cover the pan with vent
hole lid and cook for 15 to 20 minutes on medium heat, turn the heat off.
(If you do not have cover with vent hole then leave the cover little open.
So that lot of bubbles come up and that bubbles cooks Rasgullas)
Direction to take the water out of paneer:
1. Take a bowl and place the colander over it.
2. Gather the edges of the cloth and fold them over to cover the chenna and place
over the colander.
1. Take a bowl and place the colander over it.
2. Gather the edges of the cloth and fold them over to cover the chenna and place
over the colander.
3. Place a plate over the towel with chena. Place is kept so that weight is equally
distributed.
4. Over the plate place pot fill of water or something heavy so that water comes
out of paneer.
5. Keep checking few time if desired water is out from Paneer.
distributed.
4. Over the plate place pot fill of water or something heavy so that water comes
out of paneer.
5. Keep checking few time if desired water is out from Paneer.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Rasmali Cashew burfi (Kaju katli)
Gulab jamun Almond burfi
Carrot halwa (Gajar ka halwa) Kala jamun (Black gulab jamun)
Rasmali Cashew burfi (Kaju katli)
Gulab jamun Almond burfi
Carrot halwa (Gajar ka halwa) Kala jamun (Black gulab jamun)
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