Sponge Rasgulla Recipe Decoded

 

Ever failed at making Rasgulla? I have…my first attempt was a disaster. Not anymore….here’s the sponge rasgulla recipe decoded.

 

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

Rasgulla or Roshogolla (in Bengali) is a delicate sweet that is much loved all over India.

In this video, I share a detailed recipe that I have tried and tested myself. It includes how to make cottage cheese or chena, how to make sugar syrup, how to knead the chena and shaping the balls.

I have included detailed steps that may be easily followed.

 So when are you making it?

Click the link below for the video:

SPONGE RASGULLA RECIPE                Makes 16

Ingredients:

Cow’s /Full Fat Milk – 1 ½ liters

Synthetic Vinegar – 3 tbsp

All purpose flour – ½ tsp

Sugar – 1 cup

Water for syrup – 5 cups

Green Cardamom – 2 to 3

Rose petals(dry/fresh) – for garnish

 

Method:

1.    Mix together the vinegar and 3 tablespoons of water and keep aside.

2.    Boil the milk on low heat while stirring it continuously. Turn off the heat as soon as it comes to a boil. Add in the vinegar water mix a little at a time and then mix it well with the milk. Keep doing this till the milk splits into whey and solids.

3.    Drain the whey and reserve the cottage cheese.  Wash it with water. Hang the cheese in a cheese cloth for half an hour to drain.

4.    To make the syrup, pour the water into a large pan. Add in the sugar and the crushed cardamoms. Bring to a boil and turn off the heat.

5.    Crumble the cheese finely. Then knead it with the heel of your palm for 3 minutes or till it becomes smooth. Add in the flour and mix well.

6.    Divide the cheese into sixteen equal portions. Roll tightly into smooth balls. There should not be any cracks on the surface.

7.    Boil the syrup for 3 to 5 minutes. Drop in the balls. Cover and cook on high for 7 minutes.

8.    Flip them over and cover and cook for another 2 to 3 minutes.

9.    Drop the balls into a bowl of ice cold water. Let them cool down.  Transfer back into the syrup.

10. Serve chilled or warm garnished with the rose petals.

 

© Rinki’s Kitchen

Malabar Spinach Fritters

 

Have you tried Malabar Spinach Fritters? They have a distinctive taste and turn out delicious. In this video there are two recipes that you will be able to make and enjoy with your folks…. There are more such recipes on my channel: https://goo.gl/XBwLLc The fritters or pakodas turn out crispy due to the rice flour and can be enjoyed with a hot cup of tea as well as with dal chawal or khichdi. If you do not get Malabar Spinach or Pui Shaak in your area, try these fritters or pakoda recipe with spinach instead. This is a vegan recipe.

Click the link below for the video:

MALABAR SPINACH RECIPE                 Serves 4 to 6

Ingredients

 FRITTER ONE

Malabar Spinach Leaves (shredded) – 1 ½ cup

Potato peel (chopped finely) – 2 tbsp

Pumpkin peel (chopped finely) – 2 ½  tbsp

Onion (sliced thinly) – 1 medium

Onion seeds – ¼ tsp

Red chili powder – to taste

Turmeric powder – ¼ tsp

Rice flour – 1 ½ tbsp + a little extra as required

Gram flour/Besan – 1 ½ tbsp + a little extra as required

Salt – to taste

Mustard/Vegetable Oil – for deep frying

 

FRITTER TWO

Malabar Spinach Leaves (whole) – 6 to 8

 

FOR THE BATTER

Gram flour/Besan – 2 to 3 tbsp

Rice flour – 1 tbsp

All purpose flour – 1 tbsp

Onion seeds – 1/3 tsp

Turmeric powder – a pinch

Red chili powder – ¼ tsp or to taste

Salt – to taste

  

Method:

1.    FRITTER ONE:  In a bowl, add in the all ingredients. With Rice flour – 1 ½ tbsp and Gram flour/Besan – 1 ½ tbsp. Mix well while bruising the veggies by hand. Leave aside for 10 minutes.

2.    After the resting period is over mix again by hand. The mixture will become moister at this stage. Add in a little gram flour and rice flour and mix well. The mixture should be stiff now.

3.    Take a little mixture into your palm and shape into a ball. Flatten it to shape it into a fritter. Make fritters out of the entire mixture.

4.    Deep fry the fritters in medium hot oil till it is cooked from inside and crispy on the outside. Should take about 3 to 4 minutes.

5.    FRITTER TWO: In a bowl, add in the ingredients FOR THE BATTER. Mix with a whisk. Add in water as required to make a batter of coating consistency.

6.    Take a leaf and dip it into the batter to coat both sides. Drop it in the hot oil and deep fry till crispy.

7.    Sprinkle the fritters with some black salt. Serve them hot with kasundi, chutney or a sauce.

© Rinki’s Kitchen