Box of Spice

Indian Cooking in Holland

Indian Sweets

Rasgulla

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Rasgullas, sweet round balls of bliss. For most Indians. 🙂

Made from paneer and soaked in honey sweet sugary syrup, for me whenever I eat one, its like I see a piece of my childhood come back each time. That is a priceless connection especially if you are far from your loved ones and your heart is heavy at this time of the year when you must celebrate Diwali, not only in a quiet manner (I actually prefer it that way) but not able to be close to the earth of your homeland.

I haven’t eaten a rasgulla in two years. About the time that I have been unable to go home. Whenever I arrive home, dad always (always!) has a bucketful ready for me in the fridge. I love them so much. I have been scared of making them at home just because it was never even a question to do so when living in India. There must’ve been a reason for that, right? I presumed them too difficult to make. NOT TRUE! They are so easy!


Rasgulla
 
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Ingredients
  • for the rasgulla
  • 1,5 litres whole milk
  • 2 tbsps lime juice (add a little more if need be)

  • for the sugar water
  • 5 cups water
  • 2 cups sugar
  • 4-5 cardamom pods

  • handful of rose petals
  • 5-6 pistachio nuts, chopped
Instructions
  1. For the rasgulla, bring the milk to a boil, in a pan. Only once the milk is boiling add the lime juice. The milk will separate and paneer will be formed. Pour out into a muslin cloth and squeeze excess liquid. Don't squeeze too much because then the paneer gets too dry. Rest for an hour.
  2. Once the paneer has rested, bring it out onto a surface. You can use a thali or just your clean kitchen counter top. Now with the palm of your hand, knead the paneer for about 5 minutes so that it becomes smooth and has no grain. Bring it all together and make small balls. Roll them in your hands till there are no cracks. This should happen easily. Lay on a plate and cover with a cloth.
  3. For the sugar water, add the sugar, water and cardamom to a pan and bring to a boil. Stir occasionally till all the sugar has dissolved. Now drop in the paneer balls carefully. Keeping the heat to medium high, cook the paneer balls for around ten minutes. They should double in size. Take off heat and let rest for 6-8 hours so as to let the sugar water permeate into the now ready rasgullas!
  4. To serve, place one or two rasgullas to a plate and spoon out some syrup as well on top. Sprinkle with pistachios and rose petals and enjoy!!!

So, without much ado, here is the recipe…

 

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