I have heard that curdling milk is not auspicious. But this time, it couldn’t have happened at a more opportune moment. I started my day with some amazing pictures of Bengali cuisine in the city and restaurants busy preparing for the Bengali New Year. So when the milk didn’t boil right, it was either a savory paneer dish or a homemade traditional sweet – kalakand, which I will blog some other time.
I decided to get adventurous and try making this delectable dessert that I have loved since childhood along with other Benagli sweets like Kheer kadum and Chum Chum. It din’t turn out bad at all, I assure you.
Rasgulla Recipe Ingredients
1 ltr Milk
1 cup Sugar
4 Cups water
1/2 tsp lemon juice
Rasgulla Recipe Method
1. Heat the milk just below the boiling point
2. Add the lemon juice and continue to heat on a low heat for a minute and cover the pot
3. Wait for ten odd minutes until the milk curdles and drain the water.
4. In a large plate, start kneading the chenna or paneer to make a smooth dough. Make sure that you get rid of any knots or ragulla will break.
5. While you knead, heat the water an add sugar to create a thin sugar syrup.
6. Make equal, ping-pong sized balls of the dough.
7. Lower the heat and make sure that the syrup isn’t boiling
8. Add the chenna balls to the sugar syrup and heat for 10 min.
9. Cover the pot and let it stand.
Rasgulla – Printer Friendly Recipe
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Sujoy Ghosh came up with a refreshing thriller that was, gladly, not based on some foreign remake. The movie explored a range of subjects, and the typical Bollywood fake reality was definitely not missed. It was also nice to see a movie based in Kolkata after a long time. Yes, I am talking about the gripping thriller from 2012 starring Vidya Balan – Kahaani. The movie also captured the city and culture and was shot during the 2010 Durga Puja festival.