It is the 4th of July weekend and it is a celebratory weekend at my café. We are celebrating 19 years of matrimonial bliss and the husband’s birthday all in the same week. I had to whip up something special. Had been working on this dessert for some time and grabbed this occasion to make a huge lot before the mango Gods bid adieu.
So here is presenting Mango Gulab Shakri.
Gulab Shakri is a dessert from the Indian state of Rajasthan. Interestingly, it has no gulab/rose in it. Legend has it that it was first made by a certain ‘Gulab Halwai’ of Jodhpur. I had it at a pukka Rajasthani wedding years back. Loved it so much that made sure it was on the menu for the next family wedding and stood by the halwai (sweet maker) watching it get made. This is after a few twists to the basic recipe in a very flavorous mango avatar.
Whole Milk – 1 litre
Lemon Juice- 1 Tbsp
Mango pulp- 1 cup (I got mine from two large dussehri mangoes, any type of mangoes work fine as long as they are sweet)
Saffron/Kesar- a huge pinch, steeped in ¼ cup of warm milk for 30 minutes
Sugar- 3 Tbsp( or more if you like sweeter)
1. Boil the milk and reduce the milk to less than half. Keep stirring to avoid scalding.
2. Add the lemon juice drop by drop till the milk is somewhat separated. You may not need to add all of 1 Tbsp. Add slowly till you see it separating, boil a little and add some more if you feel you haven’t got the grainy texture. Stop adding once you see the grains.
3. Add the mango pulp and cook for another 10 minutes.
4. Add the sugar and cook for 5 minutes.
5. Let cool till it is warm and stir in the saffron.
6. Chill and serve garnished with mango slices and almonds.
Rasgullas are addictive! You get addicted to making them, that is. Though, each time I make them, I say a little prayer – such temperamental creatures they are! But I just cannot stop making them. I am glad I am getting them right almost always now.
Once you get the basic rasgulla right, there are so many ways you can play with it!
Toh Pesh-e-khidmat hai Rabdi Angoori 😀
Mini rasmalai to be quotidian: D
RABDI ANGOORI/ MINI RASMALAI ( MINI COTTAGE CHEESE BALLS IN SAFFRON FLAVOURED MILK SYRUP)
Prepare the ras/rabdi/milk syrup and let it cool to room temperature before you proceed with making the mini rasgullas.
1 litre whole milk, cow milk is better as it gives a nice colour and flavor
3 Tbsp Sugar
1 tsp fine ground cardamom powder
8-10 saffron strands, steeped in warm milk
2 Tbsp Slivered pistachios, almond and chopped cashews
Bring the milk to boil, reduce heat and cook while stirring for about 20 minutes till the milk thickens but not very much. It needs to be thin enough for the ragullas to be to be able to soak the milk syrup well.Add cardamom powder and 3 tbsp sugar. Cook for another 5 minutes and take off the heat.
Add 8-10 saffron strands that have been soaked in one tbsp warm milk. Let cool to room temperature.Add the chopped nuts.
(The procedure is exactly the same as followed for rasgullas here, only the size of the paneer balls is smaller)
1 Litre cow milk, cream removed (I buy the milk an evening prior, boil,cool and refrigerate. Next morning, remove the cream and proceed to make chhena/paneer)
(Here is the pictorial for making chhena) Bring the milk to boil, add 1-2 tbsp lemon juice gradually so that the milk mass and whey separate completely. Strain in a colander lined with muslin/cheesecloth. Wash well with fresh water to remove the lemony sourness. Drain the water by squeezing. Hang to get rid for any excess whey/liquid. After about 20-25 minutes remove and rub the chhena with fingers and heels of the palm till the chhena gives out some ghee/fat. It takes me about 5 minutes to get there. By now the chhena is like a dough ball that comes together easily, neither too hard nor too soft. Take pinches off the dough and make small balls, you should get about 25. Remember, they are going to double up on boiling so size them accordingly.
Sugar Syrup– While you make the mini rasgulla balls, bring to boil 5 cups of water with a cup of sugar. Add half a tsp fine cardamom powder. Just as the syrup comes to a rolling boil, add in the mini rasgulla balls. Boil covered for 10-12 minutes on medium flame. Take off the heat.
Assembling Rabdi Angoori- Squeeze the mini rasgulla balls gently to get some of the water out and add them to the ras. Chill for a couple of hours. Garnish with more slivered nuts just before serving. Enjoy!
*If you have the ras ready, cool it to room temperature and add the mini balls. If not, transfer the mini balls to a big bowl of room temperature drinking water
* I use the same Rabdi to make Mango Rabdi. Instead of the mini rasgullas, I add about a cup of mango pulp and half a cup of mango bits. Mangoes have to be very sweet and flavourous else they can spoil the lovely rabdi richness
*Nuts may be skipped in case of allergies
Paneer/ cottage cheese is used in a variety of sweet and savoury dishes. Though it is easily available at sweet shops and the supermarket, I like to make mine at home. For Indian desserts like rasgullas, rasmalai and gulab jamuns, fresh home made paneer is a sure- shot way to get excellent results.
Here is a stepwise illustration on how to make paneer/cottage cheese/chhena at home.
Milk- 1 litre
Lemon Juice/Vinegar- 1-2 Tbsp diluted with 1/2 a Tbsp of water
Some ice cubes (optional)
Bring to boil a litre of milk (though any variety may be used, I prefer fresh cow milk)
Gradually add lemon juice/vineager stirring the milk till the time the milk mass separates from the greenish whey/liquid
Turn off the heat
Add 10-12 ice cubes
Strain and wash thoroughly with cool drinking water to get rid of the sour lemony smell
Transfer to a muslin cloth,tie the cloth holding the corners and hang for 10-15 minutes to drain the excess whey.
Your fresh homemade paneer is ready to use.
It can be stored in the refrigerator for up to 48 hours but is best used fresh.
My first post is a sweet one. The no-fry,no-ghee Indian dessert loved by most and relatively low-calorie as far as desserts go!
Rasgullas- the soft and squeezy delight from Bengal
Hailing from the eastern state of West Bengal, these light-delights are so loved that one sees rasgulla eating competitions at weddings. I have seen a participant, who eventually was declared the winner, down three dozen at a go!!
Here is a recipe very close to my heart, perfected after more than half a dozen trials till I reached close to perfection. Rasgullas are now almost a weekly affair in my house. Two months back I wouldn’t have dreamt of making them at home!!
You follow the directions below and get perfect rasgullas at home 🙂
Let me warn you-making rasgullas is very addictive! Once hooked to making them, you just aren’t able to stop!
For the Rasgullas you need
1 Litre cow milk, cream removed (I buy the milk an evening prior, boil,cool and refrigerate. Next morning, remove the cream and proceed to make chenna/paneer)
1-2 Tablespoons Lemon Juice/Vinegar / 3-4 Tbsp curd Tip- Off late I have started using curd for splitting the milk. You don’t need to wash the chhena and it gives perfectly round rasgullas.
To Make Chenna (Here is a step wise guide to making paneer/chhena at home) Bring the milk to boil, add 1-2 tbsp lemon juice gradually so that the milk mass and whey separate completely.Add 10-15 ice cubes. Rest for a minute. If using curd, simply keep adding the curd till the milk splits. Strain and drain the chhena well and proceed to make rasgullas. No need to put the ice cubes and wash the paneer!
Strain in a colander lined with muslin/cheesecloth. Wash thoroughly with fresh water to remove the lemony sourness. Drain the water by squeezing. Knot the muslin cloth and hang it to get rid for any excess whey/liquid.After about 10-15 minutes, remove. The chhena you get will be crumbly like in the picture below.
If it is too wet, it is not drained well and will be impossible to knead. So, make sure chenna is crumbly and slightly dry and yet a little moist.
Rub the chenna with fingers and heels of the palm till the chenna gives out some fat/ ghee/chiknaayee. It takes me about 5- 7 minutes to get there. By now the chenna is like a dough ball that comes together easily, neither too hard nor too soft.
Take pinches off the dough and make small balls, you should get about 15. Remember, they are going to double up on boiling so size them accordingly.
For the Sugar Syrup
For the Light Sugar Syrup to boil the rasgullas
1 cup Sugar
5 cups Water
1/2 tsp fine cardamom (ilaichi) powder
For adding to the Light sugar syrup after boiling the rasgullas
1/4 cup Sugar (I keep the sugar very low. Please increase the sugar to 1/2 or 3/4 cup here to get sweeter rasgullas)
1/2 cup Water
8-10 saffron strands (optional- I haven’t used here)
1-2 Tsp rosewater/gulabjal (optional- I haven’t used here)
While you make the paneer balls, bring to boil 5 cups of water with a cup of sugar (light sugar syrup). Add half a tsp fine cardamom powder. Just as the syrup comes to a rolling boil, add in the rasgulla balls. Boil covered for 12- 15 minutes on medium flame.
I make my rasgullas in two batches so that the rasgullas get enough space in the water to expand and also keep their round shape. If the syrup is less or there are too many gullas in the liquid, they will either become flat or lose their shape.
You may uncover to check every 5 min minutes.
To check if the rasgullas are cooked, drop one in plain drinking water. If it sinks, it is done. If it floats, boil for a couple of minutes and check again. Switch off the gas.
Transfer gently to a big bowl full of clean drinking water. There should be enough water for the paneer balls else they might lose their shape.dd one fourth cup sugar and half a cup of water to the same light sugar syrup in which the rasgullas were boiled and give it a boil so that the sugar melts. Add in the saffron strands (if using) when the syrup becomes warm, do not add while it is hot.Let the sugar syrup cool to room temperature ( takes about 30 minutes)
Remove the rasgullas from the plain water, squeeze gently and drop into the sugar syrup.
Chill for three hours. You may top with some finely slivered pistachios and almonds.
Problems and possible reasons and solutions
Tricky buggers, but delightful once tamed! And super addictive! My friend Suchitra commented yesterday on the numerous successful rasgulla attempt on CAL- my food group on FB. Sadly, some misses too :(. I know how disheartening it is to not get it right. I got into the kitchen last night and made a fresh batch
Just tried one- perfect! No lemony taste, just the right amount of sweetness, no kich kich sound when you bite in.
1. The right milk is the first step, I cannot say that enough!! Fresh cow milk from the dairy works best. I always use that, never had a failed attempt with that. In case you do not have access to that, try with a good brand of cow milk. People have tried with Amul and got good results. A friend in the UK gets perfect results with Tesco green milk
And try, try, try till you figure out what milk works People living overseas should give them a go with 2 % milk.
For people living in the US– My friend and co-blogger, the brilliant Sonal Gupta has done a fantastic detailed post on rasgullas. The post has exhaustive notes on the right kind of milk and how to go about making rasgullas. Find this very helpful post here on Sonal’s blog simplyvegetarian777.wordpress.com. A big shout of thanks Sonal 🙂
2. I remove the malai/cream and then proceed to make chhena because my trial with full cream milk gave me greasy Rasgullas. But your choice, you can go with full milk.
3. While making chhena, do not boil the milk after adding the lemon juice. That leads to chewy Rasgullas. Better still, use curd to split the milk. No washing required, but drain well. If the paneer is too moist, rasgullas will break. Paneer made with curd gives perfectly round rasgullas 🙂
4. Washing the paneer THOROUGHLY is vital, else you get the lemony taste in Rasgullas. I pour 3-4 glasses of drinking water and wash all of it with my fingers- very nicely!
5. Draining the chhena right is again,very important. Too dry and the Rasgullas go dry, too moist and the Rasgullas scatter in the syrup. This comes with handling the paneer. But a couple of attempts and you get it right.
6. I do not add any binder– sooji,maida,cornflour or arrowroot. Nothing against binders but I wanted to do it without them for the fasting community in my family 😉 Also, I got softer Rasgullas without the sooji/maida- yeah, I did try making them with both.
7. Kneading well is important! The chenna has to be crumbly to start with. Knead it till you get a smooth non-sticky dough like consistency. Knead till it leaves out some ghee/fat/chiknaayee. And stop then.
8. Make smooth, crack free chhena balls.
9. I transfer the chhena balls to water at room temperature to stop the cooking process. This also ensures I don’t get chewy Rasgullas due to over cooking in the residual heat. Keeps their shape well while I cook batch 2 of the Rasgullas in the same syrup.
10. I cook the chenna balls in light (less sweet) sugar syrup to get spongy Rasgullas. Later add more sugar and water to the SAME sugar syrup. Then cool the syrup to room temperature and add the cooked chhena balls which were put into water at room temperature. We are using the same syrup and not making two syrups here.
11. I always leave them in the syrup for 3-5 hours before serving so that they soak in the sweetness. Eating immediately is fine too, only they will be little less sweet.
12. The water sugar ratio of 1:5 gives medium sweet Rasgullas. If you want them sweeter, you can increase the amount of sugar
13. I make them in an open vessel. People use the pressure cooker too. I felt they get a little yellow in the cooker. Also I enjoy watching them double up, hence the open pan with a lid works beautifully! 😉
14. Sometimes Rasgullas shrink after they boil and double. Usually happens because of the wrong milk in my experience. They do shrink a wee little bit once taken of the heat, but not remarkably so.
15. If you get flat or shapeless rasgullas, it is because they aren’t getting enough space to expand. Use a deep and wide vessel. I make the rasgullas in two batches so that they have enough space and also because it gets done in less amount of sugar syrup- no wastage. If you want to make them at one go- you may double the amount of sugar syrup.
16. I keep the sugar low in the rasgullas. If you like them sweeter, please add more to the syrup after having boiled the rasgullas once. If you feel they are less sweet even after the second soak for three hours- remove the rasgullas, add sugar to the syrup, give it a boil, cool and soak the rasgullas again for a couple of hours.
17. And, above all- pray! I always do when I make them 😀