Rasgoola Recipe

Rasgoola Recipes

Ingredients :

8 cups whole milk

60ml lemon juice

8 cups water

1.5kg sugar

15g cornstarch (dissolved in 2 tbsp water)

2.5g vetivier (kewda) essence

Method :
  1. Take milk in a heavy bottomed pan, bring to a frothing boil, reduce heat.
  2. Add lemon juice and stir.
  3. This will make the milk curdle and the cheese to separate from the whey.
  4. If the cheese does not separate add another tablespoon of lemon juice.
  5. Remove from heat and set aside for 10 minutes.
  6. Pour the cheese whey mixture into a moist cheese cloth, gather the four corners of the cloth and rinse it under tap water for about 10 minutes.
  7. Gently twist the cloth to squeeze out excess water.
  8. Tie up the corners and hang for 20 minutes to allow all excess water to drain.
  9. Meanwhile, mix the water and sugar in a pan, bring to boil, stirring continuously until the sugar dissolves completely.
  10. Cook on high heat for 3-4 minutes, remove from heat and set aside.
  11. Unwrap the cheese on a clear work surface and crumble it repeatedly till it becomes fluffy and smooth.
  12. Collect all the cheese into one big portion and coat with a thin layer of oil from all sides.
  13. Divide into 16 portions and shape each into a smooth ball.
  14. Reheat the sugar syrup, bring to a boil and slide in the prepared balls.
  15. Increase heat and boil continuously for about 20 minutes adding cornstarch with 1/4 cup water after 4 minutes of boiling.
  16. Thereafter 1/4 cup of water to maintain the consistency of syrup.
  17. Take care to add the water directly into the syrup and not on the balls.
  18. Remove from heat.
  19. Allow to cool for 10 minutes, sprinkle the vetivier essence.
  20. Leave to soak the rasgoolas at room temperature of at least 4 hours before consumption.
  21. Serve chilled or at room temperature, 2 rasgoolas per person with a few tbsp of syrup.

Serves 4 - 6

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