Traditionally this sweet is made with date jaggery/date palm jaggery popularly known as Patali
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With some simple tips and tricks, it can be easily prepared at home. Date jaggery is a must in this recipe. However, you can use any other jaggery if you don’t find this. But I would suggest do try once with date palm jaggery, you will definitely fall in love with this.
To make this jaggery
Jaggery Rasgulla Recipe | Gur rasgulla
INGREDIENTS ( 1 CUP = 250 ML )
- 1 litre full fat milk or whole milk
- 3 tbsp vinegar or lime juice add more or less
- 1 tsp cornstarch or maida
- 1 cup date palm jaggery grated
- 1/2 cup sugar
- 4 cup water
- 1 tsp cardamom powder
Making chhena for rasgulla
- Heat the milk in a pan and bring it to boil.
- Once milk starts to boil, reduce the flame and add 1 tsp vinegar at a time and stir. Repeat the process until you see the milk curdles and whey separates.
- Strain it with cheesecloth or muslin cloth and rinse under running water to get rid of any sourness from the vinegar or lime juice.
- Now squeeze gently to drain out extra water and put it under a heavy object for 5-10 minutes. The chhena should not be too dry.
Making the chenna balls
- Knead the chenna with cornstarch by mashing with your hand until you get a smooth dough or your hands become slightly greasy. It will take around 8-10 minutes to get a smooth dough.
- Divide the dough into equal portions and make small, round balls. Just make sure they are crack free or else they will break while cooking.
Making the syrup
- In a wide bottomed pan or pot heat water followed by sugar, jaggery, and cardamom powder. Bring them together to boil until jaggery melts. The syrup must be of a runny consistency. No need of making one string or two string.
For making rasgulla
- Add the chenna balls slowly one by one to the bubbling syrup. Cover and let it cook for 8 minutes over high flame.
- Then Remove the lid and you can see the balls are increased in size. Now slowly turn each of them around once and again cook them over a high flame for 3 minutes.
- Once done reduce the flame to low to medium. Cover and cook for 15 minutes more. Check in between and slowly turn them around twice.
- Remove from flame and transfer to a bowl with the syrup. let them rest for 4-5 hours. Remember the rasgullas must be soaked in the syrup or they will be flattened.
- Now they are ready to serve.
- The chenna for making the rasgulla should not too dry or moist. If it is too dry rasagullas will turn hard. If too moist, they will not retain in shape or break while cooking.
- Do not over knead the chenna, or else the rasgullas will become hard.
- Use a big vessel or pan. There must be enough space for the balls to move and grow in size.
- Cooking time= 8 minutes on high flame with covered+2 minutes over high flame uncovered+15 minutes over low to medium flame with cover.
- The syrup should be of a runny consistency. If it becomes thick in between add some water.
- If you want to add more jaggery then take some premade syrup and heat up with jaggery together until the syrup is ready. let it completely cools down and then pour it over the rasgullas. Do not add extra water in that. It will spoil the rasgullas.
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Some more contributions from my co-bloggers for this theme:
Kachi Haldi Sabzi by Ruchi Shah
Gur Papdi by Vanitha Bhat
by Jayashree Trao
Moong and celery Leaves Soup by Mayuri Patel
Leftover Pongal Vadai by Seema Doraiswami Sreeram
Methi Pakode Kadhi by Rosy Nayak
Gur ki Roti by Shalu Jain
Thippili Rasam by Priya Iyer