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| Main ingredients | Jaggery, Cow milk, White vinegar, Brown sugar, Cornflour, Pistachios |
| Cuisine | Bengali |
| Course | Mithais |
| Prep time | 8-9 hours |
| Cook time | 55-50 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 1 cup chopped jaggery (gud)
- 1 litre + 2 tablespoons cow’s milk
- ¼ cup white vinegar
- 1 cup brown sugar
- 2 teaspoons cornflour
- Blanched, peeled and slivered pistachios for garnish
Method
- Boil 1 litre milk in a deep non-stick pan.
- Take vinegar in a bowl, add 1 cup water and mix well.
- Add vinegar mixture to hot milk and mix till milk curdles. Switch the heat off and strain the mixture through a muslin cloth and add cold water to avoid excess cooking. Place in a strainer, keep weight on top and set aside for 30 minutes.
- Heat a kadai, add brown sugar, jaggery and 5 cups water, mix and bring it to a boil.
- Add 2 tablespoons milk and when the scrum rises to the top collect and discard it.
- Transfer the curdled milk on a plate and mash well. Add cornflour and mix well. Divide the mixture into equal portions and roll into balls.
- Slide the balls into the syrup and cook for 5 minutes.
- Cover, lower the heat and cook for 10 minutes. Add ½ cup hot water, cover and cook for 10 minutes more.
- Add ½ cup hot water and continue to cook for 10-15 minutes.
- Add a ladleful of syrup to cold water and add prepared rasgullas. Allow rasgullas and syrup to cool completely.
- Once cooled, squeeze excess water from the rasgullas and add to the remaining syrup and set aside for 6-8 hours.
- Transfer into serving bowl, sprinkle pistachios on top and serve.
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