Instant Suji / Rava / Semolina Rasgulla Or Gulab Jamun-White Rasgulla-Sooji Recipe

Ingredients –

  1. Semolina (Suji) – 1 cup
  2. Milk – 4 cups
  3. Powder sugar – 2 tsp.
  4. Mixed Dry fruits (as per your choice)
  5. Vegetable oil for deep frying (gulab jamun)
  6. Ghee or butter – 1 tbsp.

For White rasgulla –

  1. Sugar – 1 cup and green cardamom (powder or whole)

For Gulab Jamun –

  1. Sugar – 1 cup and green cardamom (powder or whole)

For Garnishing –

  1. Chopped Pista and saffron (optional)

Method –

  • Heat a pan/kadhai on medium heat.
  • Add ghee, milk and let it boil.
  • Now add powder sugar, suji and mix well.
  • Keep stirring and cook until it leaves the side of the kadhai.
  • Turn off the heat and let it cool down.
  • Meanwhile prepare sugar syrup for white rasgulla.
  • Add sugar, 2 cups water and green cardamom into a pan.
  • Let it boil on medium heat.
  • Mix all the dry fruits and grease your palm with ghee.
  • Take small portion of the dough, make it round like a small ball and flatten it.
  • Top up with some stuffing, close really well and roll it.
  • Prepare rest of the rasgulla in the same way.
  • For preparing  gulab jamun shape them into oval shape.
  • When chasni starts to boil turn the stove on medium heat.
  • Put the rasgulla balls in boiling chasni, cover and cook for 5 minutes.
  • Rasgulla is ready, turn off the heat and let it cool down completely.
  • Heat the oil in a pan / kadhai to medium heat.
  • Fry all the gulab jamun balls in the heated oil.
  • Keep stirring until it turns golden in color.
  • Once ready, transfer into a kitchen or absorbent tissue.
  • Fry all the gulab jamun in the same way.
  • To prepare sugar syrup for gulab jamun, add sugar and 1 cup water into the pan on medium heat.
  • Let the sugar dissolve in water completely.
  • Turn off the heat, add gulab jamun into the sugar syrup.
  • Cover and leave fried gulab jamun for 10-15 minutes.
  • Take out the all white rasgulla into a bowl.
  • Garnish with chopped pista and saffron.
  • After 15 minutes, take out all the gulab jamun into a bowl.
  • Gulab jamun is ready, you can garnish with pista, coconut powder, etc.

Rasmalai (रसमलाई)-Rasgulla Soaked In Milk Syrup-Indian Recipe-Festival Recipe

Ingredients

  1. Chena / Cottage cheese -1 cup
  2. Sugar (as per your taste)
  3. Whole milk – 1 liter
  4. Sliced dry fruits (as per your choice)
  5. Saffron (optional)- For color and aroma

Method –

  • Put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take the small portions of chena in your hand and shape them into small balls.
  • Roll the chena balls between your palms, flatten it slightly and keep all of them in a plate.
  • Prepare rest of chena balls in the same way. 
  • To make flavored milk, bring the whole milk to boil in a pan on high to low heat.
  • Once milk is boiled, reduce the heat to medium temperature.
  • Keep stirring to avoid the milk sticking to the bottom of the container. 
  • When the milk become thicker, add sugar and cardamom powder to the milk.
  • You can use saffron instead of cardamom powder if you want.
  • Flavored milk is ready, turn off the stove.
  • In another utensil add sugar and water, cook till sugar is completely dissolved.
  • When chasni started boiling, put chena balls in boiling chashni and cook for 15-20 minutes on high heat.
  • Turn off the stove. Chena balls is ready, let it cool down completely.
  • In the final step take each chena balls from the sugar syrup and dip the chena balls to concentrated flavored milk.
  • Cook for 1-2 minutes on medium heat.
  • After 2 minutes turn off the heat, Rasmalai is ready.
  • Garnish with dry fruits and serve cold.

Soft And Easy Rasgulla Recipe- White Rasgulla-Chena Rasgulla(छेना रसगुल्ला)- Bengali Sponge Rasgulla

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar)
  3. Sugar – 1 cup (as per your taste)
  4. Cardamom powder – 2 pinch
  5. Pistachio (pista) for garnishing

Method –

  • To make rasgulla, you need to first make paneer/chena from the milk. You can also use unsalted paneer from market.
  • Heat whole milk in a non-stick pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, remove the milk from heat and keep aside for 1-2minutes.
  • After 1-2 minute add lemon juice, as the milk starts to ferment stop adding lemon juice.

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  • Once the milk is fermented, filter it and remove excess water.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from chena.

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  • Put the sugar in a pressure cooker or pan with lid, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to come to boil.
  • Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).

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  • Take the small portions of chena in your hand and shape them into balls.
  • Roll the chena balls between your palms and keep all of them on a plate.

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  • Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
  • Now put all the paneer balls in boiling chashni and close the lid of the pressure cooker. Cook on high flame until it simmers (whistle) once.
  • Reduce the flame to medium heat and cook for 13-15 minutes more while the lid is still closed.
  • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.

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  • Rasgullas has become puffy and doubled in size. Now take them out in a bowl .
  • Garnish with pista powder and serve it.

Chom Chom Rusgulla Recipe– Festival Special –Bengali sweet Recipe

Today I have completed one year of my blog, thank you all my followers and friends for your support. To celebrate this I am sharing my very special sweet dish recipe with you all, I hope you will like it Smile

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1 (you can also use vinegar)
  3. Sugar – 1 cup (as per your taste)
  4. Cardamom powder – 2 pinch
  5. Food color – as per your choice
  6. All purpose flour/Maida– 2 tsp.

Method –

  • Boil whole milk in a  pan.
  • Keep stirring once a while.
  • When milk is boiled switch off the flame and start adding lemon juice, as the milk starts to ferment stop adding lemon juice.
  • Place a muslin/cotton cloth in a strainer and put the fermented milk in it, to separate remaining water from chena.
  • Add 1/2 cup water into the chena and squash.
  • Add 2 cup of water into the pan, cardamom powder, sugar and cook for 2-3 minutes.
  • Now put chena in to the blender and blend for 1-2 seconds.
  • Place the chena on the plate, add maida and mix well for 2 minutes.
  • Divide the chena into two portion and add 2 drops of  food color in one portion and mix well.
  • You can add another color into second portion if you want.
  • Take the small portions of chena in your hand and shape them into small balls and cylinder shape.
  • Roll the chena balls between your palms and keep them on a plate.
  • Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
  • After 15 minutes open the lid and cook for other 5 -10 minutes.
  • Turn off the stove and let it cool down completely. Open the lid once it is cooled.
  • Chom-chom has become puffy and doubled in size.
  • Now take them out in a strainer for 15-20 minutes to drain extra sugar syrup.
  • Coat with coconut powder or khoya and serve.

Note –

  • You can also use unsalted Paneer from market.