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Kesar Rasgulla

Kesar Rasgulla is a luxurious twist on the classic Indian sweet, where soft and spongy cottage cheese balls are simmered in a saffron-infused sugar syrup. This delicacy offers a delightful blend of flavors and textures, perfect for indulging in during special occasions.

Category: Vegetarian, Dessert, Indian Cuisine

Cooking Preparation

Preparation Guide

  • In a large pot, bring the milk to a boil over medium heat.

  • Once the milk starts boiling, reduce the heat to low and add lemon juice or vinegar gradually while stirring continuously until the milk curdles and separates into curds (chenna) and whey.

  • Turn off the heat and let it sit for a few minutes.

  • Line a large strainer or colander with a muslin cloth or cheesecloth. Pour the curdled milk into the strainer to collect the chenna.

  • Rinse the chenna under cold running water to remove any traces of lemon juice or vinegar.

  • Gather the cloth and squeeze out excess water from the chenna. Hang the cloth for 30 minutes to drain excess water.

  • After 30 minutes, transfer the drained chenna to a clean surface. Knead the chenna with the heel of your palm until it becomes smooth and soft.

  • Divide the chenna into small portions and roll them into smooth balls without any cracks.

  • In a separate pot, combine sugar, water, and soaked saffron. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.

  • Gently drop the chenna balls into the boiling sugar syrup.

  • Cover the pot with a lid and let the rasgullas simmer on low heat for 15-20 minutes until they double in size and become spongy.

  • Once done, turn off the heat and let the rasgullas cool in the syrup for at least 30 minutes.

  • Optional: Add rose water to the syrup for additional flavor.

  • Garnish the kesar rasgullas with chopped pistachios or almonds.

  • Serve chilled or at room temperature.

Chef's Tips

  • Ensure the milk is boiling well before adding lemon juice or vinegar to ensure proper curdling.

  • Knead the chenna until it becomes smooth and soft to ensure soft and spongy rasgullas.

  • Allow the rasgullas to cool completely in the syrup to absorb maximum flavor.

  • You can adjust the amount of saffron according to your preference for color and flavor intensity.

  • Serve the kesar rasgullas chilled for a refreshing treat.



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