By
Thenmozhi Kathirvelu
Recipe for Rasagolla
Ingredients Required
Channa - 200 g
Maida - 8 g
Sugar - 500 g
Water - 1 Liter
Flavour - A few drops
Method of preparation of Rasagolla
To prepare rasagolla, channa is the raw material required. The
channa is broken into bits and kneaded. Care is taken to avoid
oozing of fat from channa during kneading operation. To avoid this,
especially in summer, the vessel in which the kneading is done is
kept on a tray containing ice or chilled water. If required a small
quantity of maida may be added to avoid cracks in the finished
rasagollas. The consistency of the kneaded mass should be such that
when made into small balls, it has a smooth surface without any
signs of cracks.
The next step in the preparation of rasagolla is sugar syrup.
The required quantity of sugar is dissolved in water and the
solution is boiled. During this process, three tablespoonfuls of
milk may be added to the sugar syrup and the scum that forms is
ladled out to get clear syrup. This syrup is kept in a vessel of
sufficient capacity so that a minimum depth of 10-15 cm of syrup is
obtained.
The channa
balls are gently placed in the boiling sugar syrup for the cooking
process. Care has to be exercised that the balls do not overcrowd
the vessel and there is enough space for them to move freely in the
vessel, especially after they swell absorbing the sugar syrup.
If the channa has been well made and properly kneaded, the balls
will not crack or break. After 5-10 minutes, the colour of the
balls will darken slightly. The finished rasagollas will normally
be ready in 30 minutes after immersion in the sugar syrup. During
the last stage, the lid should be removed so that finally it
obtains one string consistency. After cooling, rose flavour may be
sprinkled and now the Rasagolla is ready to serve.
Have you already prepared rasagolla? If not, follow the recipe
and you will definitely get a wholesome sweet indigenous dairy
product, that is nothing but Rasagolla!
The article
Sweet Rasagolla - The Bengali Indian Delight was Submitted by
Thenmozhi Kathirvelu through Articles.GetACoder.com
network. Here's the additional information: You can find more
recipe for the preparation of various dishes from milk at Dairy
Products The author is a dairy expert, specializing in the
technology and microbiology of dairy foods and holds a doctoral
degree in Dairy Science; for more info on milk and dairy products
please visit her site A Professional Dairy Site
