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Gud Rasgulla

Gud Rasgulla

Name: Gud Rasgulla
Total time: 2 min 34 s
Yield: 3
Ingredients: 1 teaspoon Corn Flour; 1.5 cups Jaggery; 0.5 teaspoons Cardamom Powder; 1000 ml Full Cream Milk; 3 tablespoons Lemon Juice; 4 cups Water

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.

Ingredients

Dry Grocery

Corn Flour

1 teaspoon

Jaggery

1.5 cups

Cardamom Powder

0.5 teaspoons

Full Cream Milk

1000 ml

Other

Lemon Juice

3 tablespoons

Water

4 cups

Directions

Boil the milk in a clean pan

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

Once the whey separates, switch off the flame and add a cup of cold water. Allow this to rest for a minute

Strain through a muslin cloth carefully and place under running water to get rid of added sourness

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

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

Once done kneading, equally divide and roll into smooth balls. Make sure there are no cracks as they might open up when cooking

Chop the jaggery into small pieces

Add to a pan along with 3 cups of water

Allow this to boil till the jaggery melts and a runny syrup is formed

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

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

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

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)

Refrigerate and serve cold

Tips on how to make amazing Gud Rasgulla at home :

Although the Rasgulla making process may seem fairly simple on the surface, there are many things that could go wrong with this Gud Rasgulla recipe if you don’t follow all the steps correctly. To make sure that you don’t make these mistakes, here are some tips that will help you make yummy melt-in-the-mouth Rasgullas. You need to use whole milk to make the Chenna. Low fat milk or skimmed milk just won’t cut it. Ensure not to boil the milk after you add lemon juice to it as that will make the Rasgullas chewy as opposed to soft and spongy. Wash the Chenna under running water to get rid of all traces of sourness from the lemon juice. Make sure you drain all the water from the Chenna so that you can easily shape them into balls without them crumbling. Try out this delicious Gud Rasgulla recipe now!

Success!

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

What is a Rasgulla?

Rasgulla is one of the most popular sweet dishes in the Indian subcontinent. It is also known as Rasagola or Roshogolla or Rosogolla in various regions of India. The sweet dish is made using ball-shaped dumplings of Indian cottage cheese called chhena and semolina dough. These balls are later cooked in light jaggery syrup till the syrup permeates the dumplings. You can also use gur or jaggery instead of jaggery to prepare the gur rasgulla. Other than this, you also find several other variations of Rosogolla such as radish rasgulla, baked rasgulla and so on. The juicy rasgulle are super delicious and are prepared for festivals and various other occasions, parties, and wedding ceremonies. You can learn how to make rasgulla at home by watching rasgulla videos at Cult or reading the recipe card.

Origin

There is much debate on the exact origin of rosogolla. While Odisha claims that rasgulla’s history lies in the Puri region, West Bengal also extends its claims over this sweet dish. History also reveals various stories around the origins of this celebrated Indian sweet. For instance, when it comes to Odisha’s claims, it is said that this 700-year-old sweet dish was a part of a ritual in a famous Puri temple. The legend says that Lord Jagannath offered this sweet to his consort Lakshmi to pacify her for not being taken along during the Rath Yatra. It was then known as Khira Mohana and thus became a dish offered to Goddess Mahalakshmi as prasad. This ritual is performed on the last day of the Rath Yatra, also called Niladri Vijay. As for West Bengal’s claims, it is said that rasgulla was developed in 1868 by a Calcutta gentleman Nabin Chandra Das whose generations later popularized it. Another tale tells about the famous Haradhan Moira, sweet-maker of the Pal Chowdhurys of Ranaghat. It is believed that he invented the rasgulla by accidentally dropping some chenna balls into the bubbling syrup. This dish was later fine-tuned in the late 19th and early 20th century by two confectioneries — the Mullicks of Bhowanipore and Chittaranjan Mistana Bhandar of Sobhabazar. Apart from Odisha and West Bengal, Bangladesh also claims that rasgulla originated in Barisal. Portuguese settlers used to make sweet confectioneries from milk in the sixteenth century, which the Bengali women improvised to create rosogolla. No matter what the real origin of rasgulla lies, it is a fact that the dish is now loved by all across the country.

How is Gur Rasgulla Different from Normal Rasgulla?

As mentioned earlier, there are several variations of the authentic rosogolla. One such famous type of rasgulla is gud ka rasgulla. You can make this by a simple change in the rasgulla ingredients – replace sugar with gur or jaggery. Other than that, the gur rasgulla recipe is pretty similar to the traditional rasgulle ki recipe. If you know how to make rasgulla, you can easily make gur rasgulla by changing the ingredients. This change makes the sweet dish much healthier and a nutrient-rich alternative people can enjoy without worrying about their health.

Health Benefits of Jaggery or Gur

One of the main reasons why people prepare gur rasgulla is the health benefits that come along with jaggery. To help you know more, we have jotted down the most beneficial impacts that jaggery offers: Helps in Digestive Disorders: Jaggery has a high digestive stimulant property that assists in good digestion. It also improved your appetite. Prevents Anaemia: The iron content in jaggery is quite high and thus, it helps in maintaining the body’s blood count, while preventing anaemia. Cures Cough and Cold: People also use jaggery as a remedy to cure cold and cough. The antioxidants in jaggery boost the immune system and this helps in clearing coughs. Helps in Weight Loss: Jaggery boosts the body’s metabolism and also absorbs the excess water content in the body as it contains minerals and helps in weight loss. Serves As A Blood Purifier: You can also use jaggery to remove the unwanted toxins from the blood and purify it. It is believed that eating jaggery on a daily basis can purify the blood and improve immunity. Other than this jaggery also helps in: Detoxifying liver Easing menstrual pain Preventing respiratory problems Relieving joint pain Giving instant energy

Other Sweet Dishes to Try at Home

If you enjoyed the sumptuous rasgulle, we are sure you would also love other Indian sweet dishes. You can learn these recipes just like you learned rasgulla banane ki recipe. Just refer to the videos and you will be able to make them at home. Read and choose your next treat! Besan Ladoo: Another type of sweet balls made with gram flour, ghee, jaggery, and cardamoms, besan ladoo can win your heart in the first bite. This creamy and golden-hued sweet dish melts in your mouth and is best enjoyed during festivals and ceremonies. Double Ka Meetha: A famous Hyderabadi recipe, double ka meetha , traces its roots from the Mughlai cuisine. It is also known as shahi tukra and is a bread pudding with bread slices soaked in hot milk with spices. It is often served at weddings and parties. Sabudana Kheer: From north to south, almost every Indian region relishes the sabudana kheer on festivals. This sweet pudding is prepared with sago or sabudana, jaggery, and milk. You will often find people eating it on the Hindu fasting days during the Navratri Festival. Makhane Ki Kheer: If you are a pudding-lover, you should also try the creamy Makhane ki Kheer. It is made using fox nuts, jaggery, milk and other dry fruits. It is one of the healthy recipes you can prepare for fasting days. Makhane ki kheer is loaded with calcium as it consists of Makhana. Rasmalai: While it is mostly found at the sweet shops, you can also make rasmalai at home once you know the recipe. This classic Indian dessert is made with milk, Chenna, jaggery, and saffron.