Name: Coconut Palm Jaggery Rasgullas recipe by Soma Pradhan at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: Cow milk 1 litre; Liquid Jaggery/Molasses/ Grated Coconut Palm Jaggery 2 cup; Lemon 1 big size; Water 4 cups; Green cardamom 2; Semolina 1 tablespoon; Sugar 1 tablespoon

ABOUT Coconut Palm Jaggery Rasgullas RECIPE

The authentic Rasgullas are made of Sugar or Date Palm Jaggery. In Pune, getting liquid date palm jaggery is a difficult task. Somehow I managed to grab some Coconut Palm Jaggery during my last trip to Godrej Nature’s Basket. You can also order it online from here. So last time, when the milk went bad, I immediately opened the packet of jaggery, rolled out chenna(mashed paneer) and cooked them in boiling jaggery water to make some quick Rasgullas.

Ingredients Serving: 6

Cow milk 1 litre
Liquid Jaggery/Molasses/ Grated Coconut Palm Jaggery 2 cup
Lemon 1 big size
Water 4 cups
Green cardamom 2
Semolina 1 tablespoon
Sugar 1 tablespoon

Instructions

Boil milk in a vessel.
Once it starts boiling, lower the flame and squeeze juice of one lemon.
Milk will start curdling and you will see separating and forming a green color liquid.
Switch off flame and strain with a muslin cloth.
Put the cloth under cold water to remove any sourness of lemon. Allow it to hang for 15 minutes
Place the chenna or paneer in a plate.
Put semolina and sugar and mash it properly with palm of your hand for about 10 minutes.
Make small balls and put in a plate. Cover it to prevent moisture escaping.
If it dries, the rasgullas will break when you cook them.
Boil 4 cups of in a deep vessel.
When it starts boiling, add jaggery or molasses, green cardamom and cover it.
When jaggery is well dissolved, add the paneer/chenna balls.
Let it boil for 15-20 minutes.
Allow it to cool down completely before you serve.

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