Baked rasgulla

Posted on October 13, 2009. Filed under: Sweets | Tags: , , , , |

For those who are bored of eating rasgullas, make this sweet to please your guests and get all the praises.

Baking Time : 10 mins.
Cooking Time : Nil.
Preparation Time : 10 mins.
Baking Temperature : 150ºC (300ºF).


Baked-Rasgulla
Serves 4.

Ingredients
 
8 rasgullas, cut into halves
 
1 cup low fat paneer (cottage cheese)
 
¼ cup low fat milk
 
2½ tbsp sugar substitute
 
1 tsp cornflour dissolved in 2 tsp water
 
A few strands saffron (kesar) dissolved in 1 tsp water
 
A pinch cardamom (elaichi) powder
Method
1. Soak the rasgullas in water for 1 minute, drain and discard the water.
2. Repeat step 1 for 4 to 5 times till all the sugar syrup has been removed from the rasgullas and keep aside.
3. Mix together the paneer, milk, sugar substitute, cornflour mixture, saffron and cardamom powder and blend to a smooth paste in a mixer. Keep aside.
4. Arrange the rasgullas in a rectangular glass baking dish and pour the paneer mixture on top.
5. Bake it in a pre-heated oven at 150º C (300º F) for 5 minutes.
6. Serve hot.
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Rasmalai float recipe

Posted on October 4, 2008. Filed under: Sweets | Tags: , , |

Rasmalai

Rasmalai

Rich fruit-filled rasagoollas served in saffron flavoured milk.

Cooking Time : 20 mins.
Preparation Time : 20 mins.

Serves 6.

Ingredients
12 large rasagoollas
5 teacups milk
3 teaspoons milk masala (1/2 teaspoon powdered cardamoms, 3 blanched and chopped almonds, 3 blanched and chopped pistachios, 1/4 teaspoon saffron)
15 teaspoons sugar (approx.)
For the stuffing
1 banana
1 orange
2 to 3 tablespoons grapes (seeded)
1/2 apple
2 teaspoons rose water
3 teaspoons powdered sugar
2 cardamoms (powdered)
cherries for decoration
Method
1. Squeeze out the syrup from the rasagoollas and divide each into two.
2. Scoop out the centres.
3. Put the milk to boil with the sugar. Boil for 15 minutes and add the milk masala.
4. Give one more boil and switch off the heat.
5. Chop the fruit for stuffing very finely and mix with all stuffing ingredients.
6. Stuff the rasagoollas with this mixture.
7. Arrange them in a plate. Pour the boiled milk on top.
8. Decorate with cherries.
9. Chill thoroughly.
10. Serve cold.
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Rosogolla Mango Marvel

Posted on October 3, 2008. Filed under: Sweets | Tags: , , |

Rossogolla Mango Marvel

Rossogolla Mango Marvel

A colourful dessert which can be prepared by a novice.

Cooking Time : 15 min.
Preparation Time : 10 min.

Serves 6.

Ingredients
12 rasagoollas, cut into halves
1/2 litre milk
5 grams SugaRite or 3 tablespoons sugar
a few drop rose essence or kewra essence or prepared saffron
1 chopped Alphonso mango
1 tablespoon chopped pistachios
Method
1. Boil the milk on a high flame and cook until thick, stirring continuously.
2. Cool and add the SugaRite / sugar.
3. Add a few drops of rose essence to the rabdi.
How to serve
1. Squeeze out a little syrup from the rasgoollas. Discard the syrup.
2. Spread the rabdi mixture on the rasagoolla halves.
3. Top with mango pieces and surround with chopped pistachios.
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Rasmadhuri recipe

Posted on September 30, 2008. Filed under: Sweets | Tags: , , |

Ras madhuri

Ras madhuri

Rasgulla rolls interlaced with sandesh and attractively presented in banana leaf boats.

Preparation Time : 30 mins.
Cooking Time : Nil.

Makes 8 pieces.

Ingredients
8 rasgulla logs

Method of preparing rasgulla logs :

Divide the chenna into 8 equal portions and gently roll each portion into the shape of a log of 12 mm. (1/2″) diameter and 50 mm. (2″) length. (chenna recipe at the ‘sweets category section of this blog)

Other ingredients
1 recipe sandesh (given at the ‘sweets’ category section of this blog)
5 strands of saffron, soaked in 1 tablespoon milk
1/2 tablespoon chopped almonds
1/2 tablespoon chopped pistachios
1/4 teaspoon cardamom powder
3 tablespoons milk
2 fresh banana leaves
For the garnish
1 tablespoon pistachio slivers
2 drops saffron food colour
Method
1. Make 8 banana leaf boxes. Keep aside.
2. Make rasgulla logs as stated in the recipe. Drain the syrup and slit the rasgulla logs vertically into 2 equal parts. Keep aside.
3. Divide the sandesh into 2 equal parts.
4. In one portion of the sandesh, add the saffron milk, chopped nuts and cardamom powder and mix well. Divide into 8 portions. Keep aside.
5. To the other sandesh portion, add the milk and mix well to make a smooth mixture.
6. Sandwich one portion of the saffron-sandesh mixture between two parts of each rasgulla log and place in a banana leaf box.
7. Top each box with the sandesh-milk mixture so as to completely fill the box and smoothen the upper surface with the back of a knife.
8. Garnish with the pistachios slivers and lines of saffron colour as shown in the above picture.
9. Serve chilled.
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Rasgulla (Rossogolla in Bengali)

Posted on September 30, 2008. Filed under: Sweets | Tags: , , , |

Rossogolla (rasgulla)

Rossogolla (rasgulla)

Cooking Time : 40 mins.
Preparation Time : 30 mins.

Makes 16 rasgullas.

For the rasgullas
1 recipe chenna (given in the ‘sweets’ category section of this blog)
1 teaspoon plain flour (maida) for dusting
For the sugar syrup
5 cups sugar
1/2 cup milk
Other ingredients
2 teaspoons plain flour (maida)
For the rasgullas
1. Divide the chenna into 16 equals parts and roll each part into a ball, taking care to see that the there are no cracks on the surface
2. Dust the back of a flat plate (thali) lightly with the flour and place the rolled chenna balls on it.
For the sugar syrup
1. Combine the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8″) in diameter and 150 mm. (6″) in height and heat while stirring continuously till the sugar dissolves.
2. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
3. Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
4. After about 5 minutes, slowly drizzle 1 cup of water form the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
5. Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
6. Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. remove all the remaining impurities from the syrup, again using a slotted spoon.
7. Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
How to proceed
1. Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside.
2. Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
3. When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna balls by upturning the plate on which they are kept. (Do not touch the chenna balls at this point as they are fragile).
4. When the flour solution is added, a frothy layer is formed on the surface of the syrup.
5. If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
6. After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syurp. Ensure that the syrup froths all the time while cooking the rasgullas.
7. Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
8. Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla in a pan of cold water.
9. If it sinks to the bottom, it is cooked.
10. Remove form the fire.
11. Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
12. Cool and chill for approx. 3 to 4 hours before serving.
Tips
Rasgullas should always be cooked on a very high flame.
While cooking rasgullas, the sugar syrup must froth continuously.
The pan should be approximately 200 mm. (8″) in diameter and 150 mm. (6″) in height and the sugar syrup should fill about 1/3 of the pan.
While making rasgulla shapes (see variation below), always ensure that there are no cracks on the surface of the shapes.
While cooking, rasgullas expand to at least 4 times their original size.
While sprinkling water on the syrup when the rasgullas are cooking,
make sure you sprinkle a little water at a time (approx. a teaspoon at a time using your hands) and not large quantities.
The cooking time of the rasgullas will vary depending on their size.
(i.e. large shapes viz. the rolls, rajbhog etc. will need more cooking time and versa).
VARIATION : KAMALA BHOG
Add a few drops of orange essence (or 1 teaspoon of finely chopped orange rind) and a few drops of orange food colour to the chenna.
Proceed as for rasgulla. Also, add a few drops of orange food colour to the sugar syrup just before adding the chenna balls to it.
VARIATION : RASGULLA SHAPES
SQUARES : Divide the chenna into 14 equal portions and gently shape each portion into a 25 mm. x 25 mm. (1″ x 1″) square.
LOGS : Divide the chenna into 8 equal portions and gently roll each portion into the shape of a log of 12 mm. (1/2″) diameter and 50 mm. (2″) length.
Proceed with the sugar syrup and the method of cooking as stated in the preceding recipe.
Use as required.
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