A year long graving to make rasgulla from scratch came true at last. I had made this in India but was reluctant to make it here so long. After I saw the posts from my fellow bloggers Priya and Priya, I was confident in trying my experiment. Wow, the outcome was excellent. The method is almost similar to that of my friends but a little variation.
Ingredients:For the cheese balls:
Whole milk- 1 gallon (3.78 lt)
All purpose flour/maida- 1 or 2 tbsp
Yogurt/curd – 1/2 cup OR Whey water- 1/2 cup
For syrup:
Sugar- 2 and 1/2 cups
Water – 2 and 1/2 cups
Cardamom-4/5
Method:
Bring the milk to a boil and curdle it by adding the yogurt/ whey water little by little .(I did a small trial in making the paneer and reserve the strained water from the paneer. This is called the whey water. It is said to yield more paneer than the other ways.)
Let the curdled milk cook for another 5 min and strain the cheese in a cheese cloth. Rinse this with cold running water and let it hang for 2-3 hours. When it drained fully , run the cheese in a food processor. I used the wet grinder. Add maida to the processed cheese and knead well. Make small balls of uniform size with a diamond kalkandu (sugar candy) in the centre. These sugar crystals will melt away when cooking, leaving a hallow centre. Boil large amount of water in a 5 lt cooker and drop the balls .Close the lid and pressure cook . I cooked till I heard the first whistle. When you open the lid all the balls must be floating on top- a sign for doneness. Pour out the water and rinse with cold water.
By the other side, prepare the sugar syrup. The syrup for rasgulla is usually thinner than that of gulab jamuns. Add cardamom or rose water as you desire.
Now, take the balls one by one , press each of them in between the palms and squeeze out the plain water and drop them in the syrup. The flattened balls will swing back to shape in a zap. You can get help from the kids at home as they would love doing this. Serve with some nuts on top. The syrup in the centre hole will be a pleasant surprise for everyone.
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WOW…can I have the ones on the plate !! pleaseeee !! Even I thought of kalkhand, but unfortunately have none in the apt..the last time I ate those were in India !!
Rasgulla looks delicious! Beautiful pictures..
May I have some 🙂 ??
Beautiful Lakshmiammal !
Do we get kalkandu in the Indian stores here ?? Must try with it next time.
Hi, nice blog, Lakshmiammal. Thanks for stopping by mine.
wow!! looks really delicious….
mmmmmmmmm……..looking great.mouthwatering..
Wow…they look so beautiful. I never tried making rasgullas at home. Would love to try these sometime.
mouth-watering, they look simply superb.
Yummm…..mmmmy! What should I say more.
Happy Holidays.
Looks very delicious. Nice recipe. Thanks.
Lakshmi..yummy.Really looks great and great presentation..I will try for sure.Thanks for sharing
Hi Lakshmi,
I liked your method, keeping kalkandu inside.
Yummy. Thanks for sharing.
Dear friends,
Thanks for your good words!
Priya,
I made 60 , for a holiday festival in our neighbourhood and these were the last three ..oof, some how I managed to take a photo.
MT,
Actually, I read this idea of kalkandu in some tamil journal long back. I remember it was a recipe given by the cine star Suvalakshmi.
wow, wow, WOW! Those rasgollas look absolutely LOVELY!
Rasgollas look fabulous ! kalkandu method is such a lovely idea !
Super ma’am!
Your creativity in using pictures is excellent! Keep up the good work!
Hi Lakshmi,just bought extra milk yesterday to make rasgolla for my daughter.She loves rasgolla and I do make them every so often at home.Your rasgolla looks great.Will post my version soon.
Mouthwatering!!
Loved your logo too.
Happy holidays!
Rasgulla my fav…looks delicious can i have one….:)
hello friend,
you ‘ve that you grinded paneer in wet grinder.can you tell me how long to grind for250 gm of paneer?
Rp, Krithika, Rangarajan,
Thanks a bunch for taking your time to stop by.
Hi Vini
Looking forward your version of rasgulla.
Hi Shammi,
Thanks for your comment. Also thanks for adding me in your links.
Sure Sri , You can have one.
Hi Rathi
I allowed the grinder to run for 10 -15 minutes for paneer made from a gallon of milk. The point is the paneer crumbles must be broken and made as a fine paste like vada mavu.
hi friend , can you tell me how long can i store the whey water in the fridge?.thankyou
Probably a week!
i tried making rasagulla, but it didn’t puffed so much and i am getting the smell of cheese. pls tell me what wrong i would have done.
jyothi
Jyothi,
I guess the rasgullas were undercooked. Try cooking for a longer time with lot of water. All the best!
hi,
i tried making rasgulla. but it was not fluffy , it was hard but eatable.
my cooker whistled twice, is this is the reason? or how to knead the cheese in hand? i don’t have food processor so i needed in hand till the oil of cheese start coming (gently)
plstell me what may be the reason for my hard rasgulla
jyothi
Hurray to Orissa for discovering this wonderful dish!
hi
i faced one problem while making rasgulla that is my rasgulla goes flat like chumchum in pressur cooker what can be the reason and one more thingi dont add maida to my chhenna mixture.rest was fine
plz help me out
Vanita, I also faced the same problem.My rasgullas go flat. So I boiled them for an hour and made Chumchum. I add a little bit of baking powder and I use Sooji instead of maida. The chumchums were great but I want to make rasgullas..!Help us..!
really very useful.Kudos Lakshmi
Lakshmi-
Rasgullas look great!
-Anu
hello lakshmiammal…thanks for ur rasgullas…..would u tel me the secret or kalkandu milk?….plzzzz…………………
Hi Lakshmi,
Thanks for giving a very good ragulla preparation method.
u told to put chenna in the food processor….but this is not required when u add the ice cubes in to the milk immediately after curdling , since this itself softens the chenna and saves time….try this…