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Photo of Colorful Rasgullas with Natural food colors by Aparna Bhat at BetterButter
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Colorful Rasgullas with Natural food colors

Jul-03-2017
Aparna Bhat
0 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Colorful Rasgullas with Natural food colors RECIPE

Rasgulla is a popular Indian desserts made from cottage cheese. Main ingredient is milk which is curdled to make chenna. Small balls made from chenna are later cooked in sugary syrup.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Pressure Cook
  • Boiling

Ingredients Serving: 4

  1. Milk 8 cups
  2. Vinegar 1/4 cup + lemon juice 1/4 cup in 1 cup lukewarm water
  3. Sugar 3 cups
  4. Water 9 cups
  5. Chopped Pistachios for Garnishing

Instructions

  1. Mix lemon juice and vinegar in 1 cup of lukewarm water and keep aside.
  2. Boil the milk in heavy bottomed pan over medium heat. Stir occasionally making sure that the base doesn't get burnt.
  3. Once the milk comes to a boil, simmer the flame. Add vinegar-lemon juice gradually on the sides of the pan. Stir the milk gently.
  4. Once you see the curd separating from the whey switch off the flame.
  5. Take a collander/ strainer and line it with muslin cloth. Drain the whey and rinse the chenna under cold water [in order to remove the sourness of the lemon].
  6. Now take the ends of muslin cloth together, gently squeeze out the excess water. Hang it to the tap and without disturbing it wait till all the water dries up. It took me about one hour.
  7. Now take the granular chenna on the kneading surface. Knead it till you get a really smooth soft paneer dough.
  8. Pinch the dough to make same sized balls. I got about 17-18 medium sized balls.
  9. Meanwhile mix sugar and water in a pressure cooker on medium high heat and bring to a boil.
  10. Drop the paneer balls one by one carefully and close the pressure cooker. [Make sure the pressure cooker is large enough to accomodate the FINISHED rasgullas, as they will expand to about double in the volume while cooking in the syrup].
  11. Pressure cook for 1 whistle, simmer the gas for next 7 minutes. Switch off the flame.
  12. After 5 mins pour cold water over the cooker before opening.
  13. The balls should have doubled in size and become light and spongy on touch. Allow them to cool .
  14. Add cardamom powder to sugar syrup. Yummy rasgullas are done and you may enjoy them as a sweet dish.
  15. If you wish to get colours on them then proceed as mentioned .
  16. Divide rasgullas into three parts and add natural food colors. Pink from beet water juice, yellow from saffron water and brown from cocoa powder respectively.
  17. Soak the rasgullas in this colored sugar syrup separately
  18. After the soaking time remove them from the respective liquids, garnish them with chopped pistachios and serve them.

Reviews (1)  

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Sukhmani Bedi
Jul-04-2017
Sukhmani Bedi   Jul-04-2017

Beautiful

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