| 18. Rasagulla (Cottage cheese sweet) |
| Ingredients |
Amount |
| Milk |
1 liter (500ml) |
| Lemon or vinegar (1 tsp) |
½ (Juice) |
| Semolina |
1 tsp (5g) |
| Water |
As required |
| Sugar * |
1 katori (145g) |
| Rose essence |
5 tsp (25g) |
|
|
| |
| Method |
| |
| |
Heat ½ litre of thick milk in a vessel to boiling point. |
| |
When the milk starts boiling, put off the fire and pour the juice of ½ limes in it.
The milk will start to curdle. If it doesn’t curdle, then you can add a little more
limejuice. |
| |
When the milk is fully curdled, pour 1 big cup of water in it. Close it with a lid
and allow it to stand for 10 minutes. Then strain it through a muslin cloth. Press
out the excess water and remove the paneer to a glass plate. |
| |
When the milk is fully curdled, pour 1 big cup of water in it. Close it with a lid
and allow it to stand for 10 minutes. Then strain it through a muslin cloth. Press
out the excess water and remove the paneer to a glass plate. |
| |
Make sugar syrup by boiling1 katori of sugar in a deep pan with 3 cups of water. |
| |
When sugar syrup starts boiling drop all the balls in it gently. Cover the pan with
a hollow plate, which is full of water. The fire must be medium to high. |
| |
When the water in the lid starts to simmer, put off the fire. |
| |
Let it stand for 10 minutes. Then remove the lid carefully and take out the
rasgullas and cool them to room temperature. |
| |
Add a little rose essence and chill them for at least 4 hours before serving. |
| |
| Serving: -10-12 pieces |
| Nutritive Value |
| Serving |
Energy
(kcal) |
Protein
(g) |
CH0
(g) |
Fat
(g) |
Na
(mg) |
K
(mg) |
Phos
(mg) |
Iron
(mg) |
Ca
(mg) |
| 1 |
93 |
1.7 |
17 |
2 |
72 |
12 |
46 |
0.1 |
62 |
|
| |
| |
Occasionally Suitable for renal failure patients with normal K (Potassium values) |
| |
Unsuitable for patient with uncontrolled Diabetes. |
| *Should be avoided by diabetics. In place of sugar, diabetics can make use of ‘Sugar
free’. |
|
