Rasgulla Pudding: A Bengali Fusion | How to make Rasgulla Pudding: A Bengali Fusion

By Vibha Bhutada  |  27th Apr 2016  |  
8 reviews Rate It!
  • Rasgulla Pudding: A Bengali Fusion, How to make Rasgulla Pudding: A Bengali Fusion
Rasgulla Pudding: A Bengali Fusionby Vibha Bhutada
  • Prep Time

    25

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

246

8





Video for key ingredients

  • How to make Chenna

About Rasgulla Pudding: A Bengali Fusion

A unique recipe of delicious, refreshing, creamy pudding with soft, spongy, delicious, mouth melting Bengali rasgulla.

Rasgulla Pudding: A Bengali Fusion, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Rasgulla Pudding: A Bengali Fusion is just mouth-watering. This amazing recipe is provided by Vibha Bhutada. Be it kids or adults, no one can resist this delicious dish. How to make Rasgulla Pudding: A Bengali Fusion is a question which arises in people's mind quite often. So, this simple step by step Rasgulla Pudding: A Bengali Fusion recipe by Vibha Bhutada. Rasgulla Pudding: A Bengali Fusion can even be tried by beginners. A few secret ingredients in Rasgulla Pudding: A Bengali Fusion just makes it the way it is served in restaurants. Rasgulla Pudding: A Bengali Fusion can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Rasgulla Pudding: A Bengali Fusion.

Rasgulla Pudding: A Bengali Fusion

Ingredients to make Rasgulla Pudding: A Bengali Fusion

  • For the Chenna:
  • 1 liter full fat milk
  • 2-3 tbsp of fresh lime juice or vinegar
  • For the Rasgulla:
  • 1 tsp rose water
  • 1 tsp sugar
  • For the Sugar Syrup:
  • 1 cup sugar
  • 3 cups water
  • 1/4 tsp cardamom powder (optional)
  • For the Pudding:
  • Fresh pomegranate pearls as required
  • Fresh alphonso mango, finely chopped as required
  • For the Pudding base:
  • 2 cups mango ice cream/ kesar pista ice cream
  • 1 cup milk
  • 1/2 tsp rose water
  • A pinch of saffron
  • To garnish:
  • Pistachios, chopped
  • Almonds, chopped
  • Cardamom powder (optional)

How to make Rasgulla Pudding: A Bengali Fusion

  1. Preparing the chenna:
  2. In a vessel, bring the milk to a boil. Add lemon juice to it and mix until the milk curdles.
  3. Keep stirring until the whey completely separates. Turn off the heat and strain the chenna in a cheese cloth.
  4. Wash the chenna with fresh water to wash away the sourness of the lemon. Bring the edges of the cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 45 minutes.
  5. Preparing the rasgulla balls:
  6. Take the chenna and break it in a plate and add rose water. Knead the chenna to make a smooth pliable. (Kneading the chenna well is very important.)
  7. Knead it till it comes together like a dough. Add a teaspoon of sugar, mix it and start kneading again till you get a smooth dough ball. The whole process takes 8-10 minutes.
  8. After that, divide the dough into equal size small portions and shape each portion into a smooth round ball. The balls should not have any cracks.
  9. Cover all the chenna balls with a moist muslin cloth so they do not dry out and keep aside.
  10. Preparing the sugar syrup:
  11. In a wide vessel, add the sugar and water and allow the sugar to melt.
  12. To the boiling sugar syrup, add cardamom powder. Now reduce the heat to medium flame and gently add the rasgullas.
  13. Cooking rasgullas:
  14. Cover with a lid and cook for 15-20 minutes. Every 3 mins, open the lid and just stir the syrup gently.
  15. Then turn off the flame and let them cool completely.
  16. Preparing stuffed rasgullas for pudding:
  17. Squeeze the syrup from the cooled rasgullas and reserve the syrup.
  18. Cut the rasgullas into halves and scoop out the centre portion making a cup. Fill the rasgulla cups with pomegranate pearls and chopped mangoes. Place it in a serving dish.
  19. Combine ice cream, milk, rose water, saffron and 2 tbsp reserved syrup in a blender jar and blend well.
  20. Pour the blended mixture over the prepared rasgulla cups, top with pistachios, almonds and cardamom powder and refrigerate for 10-15 minutes.
  21. Serve it chilled.

My Tip:

Kneading to a smooth dough is very important to get a good rasgulla. Overcooking or cooking them at a very high heat could result in rubbery balls or break the balls. I have used lesser amount of sugar and these were perfect. The amount of sugar can be increased if you have sweet tooth. I have not included corn flour or semolina in this rasgulla recipe. Some people use them to prevent them from breaking. If you are new to preparing these and if you are worried, you can use 1 tsp semolina or 1/2 tbsp corn flour while kneading the chenna. The measurement of ice cream in pudding is for 8-9 rasgullas. Double or triple the amount accordingly.

Reviews for Rasgulla Pudding: A Bengali Fusion (8)

Kavita Jaina year ago

Reply

Pooja Singala year ago

aap sisa bhi kar sakte hai. cooer mein Pani boil kar le. isme syrup ke hissab se sugar dale. boil aane per rasgulla ball dale. cooker mein do whistle lagaae.gas 2 minute ke liye dheere kare. gas band kare aur whistle niklene per rasgulla ball nikle aur Thanda karke serve kare.
Reply

Poonam Bajaja year ago

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Darpinee Patela year ago

Cows milk or buffalo
Reply

Ranjana Goyala year ago

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Suvendu Roya year ago

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Shashi Singha year ago

good
Reply

Chhanda Gangulia year ago

excellent dish
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